Bread halwa recipe | Indian sweet recipes

I had a request from a reader to post bread halwa few weeks back. I added it to my ‘To try’ list and as usual forgot about it. Luckily my Bro-in-law got to taste bread halwa in his work place and he also got the recipe. I followed the same recipe and tried this bread halwa for our anniversary yesterday. I was very tensed in the beginning as I got many doubts while trying and till end I was but nervous if it will turn out good or no. Finally I got the halwa consistency and I felt very happy and content and perfect for our anniversary celebration. My next concern was how Vj would like it as I tried something new, but after tasting it he told immediately that he likes it. So thank you Ashok for passing me the recipe and thank you Smitha for sharing the recipe .
Do not under estimate by the looks of this dessert. It tastes very rich, flavorful and delicious! With all easily available ingredients!

Bread halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time:15 mins     |  Cook time: 25 mins     |  serves: 6

Ingredients

Bread – 7 slices

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Ghee – 1/2 cup

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Milk – 2 cups

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Sugar – 1/2 cup + 2 tblsp

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Almond – 8

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Cashew nuts – 10

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Cardamom – 3

Method

1. Cut the bread slices to tiny pieces. Heat kadai or a heavy bottomed pan with ghee. Reserve 2 tblsp of ghee for later use.

2. Add the bread pieces and roast it golden in low or medium flame, taking care not to turn the pieces dark in colour. It should be golden in colour, so make sure the heat is low and you turn the pieces of bread every now and then. You can toss it too.

3. Mean while, boil milk with sugar. Add it to the roasted bread.

4. Bring to boil and put the flame to low. Let it cook for few minutes and mash it as it gets cooked soft.

5. Grind almond, cashew and cardamom first to a powder. Then add little water to make it as a paste.

6. Add this paste to the cooked bread and the reserved 2 tblsp ghee. Keep mixing mashing it well until oil oozes out. If you want, you can fry few cashew and badam in ghee and add to the halwa.

Notes

• I didn’t remove the sides of the bread, and I had no problem with that too.
• Until step 6 it will look very gooey, but dont worry, once you add the cashew badam paste and ghee, it will turn to halwa consistency.
• 2 cups of milk is roughly half a litre of milk.
• I used milk bread for this recipe.
• Do not experiment with ghee quantity as it may turn sticky.

We had it always warm. You can refrigerate and reheat when ever needed. This should keep good  3 days in fridge.

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