Bread Halwa Recipe – Easy Ghee & Cashew Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Bread Halwa Recipe – Easy Ghee & Cashew Indian Dessert

Okay, let’s be real. Sometimes you just need something sweet, and you need it fast. This Bread Halwa is my go-to for those moments! It’s unbelievably easy, uses ingredients you probably already have, and tastes like a warm hug. I first made this when I was craving something comforting after a long day, and it’s been a family favorite ever since. It’s perfect for a quick dessert, a festive treat, or just a little something to brighten your day.

Why You’ll Love This Recipe

This Bread Halwa is seriously a winner for so many reasons. It’s ready in under 30 minutes – hello, quick dessert! It’s incredibly simple, even if you’re new to Indian sweets. Plus, it’s a fantastic way to use up leftover bread. Honestly, who doesn’t love a recipe that’s both delicious and reduces food waste?

Ingredients

Here’s what you’ll need to whip up this delightful halwa:

• 4 bread slices (slices)
• 1/3 cup sugar
• 1/3 cup ghee (approximately 75ml)
• 1.5 cups milk (approximately 360ml)
• 1/4 teaspoon cardamom powder
• 2 tablespoons cashews

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Ghee: Don’t skimp on the ghee! It really is the heart and soul of this halwa, giving it that rich, authentic flavor. If you don’t have ghee, you can use butter, but ghee is definitely recommended.
• Bread: I prefer using slightly stale bread for this recipe. It holds its shape better during frying. White bread works beautifully, but you can experiment with whole wheat too!
• Cardamom: Freshly ground cardamom powder is best, if you can. It adds such a lovely aroma and flavor. A little goes a long way, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your 4 bread slices into small cubes. Don’t worry about being perfect – rustic is good!
2. Heat 2 tablespoons of ghee in a pan over medium heat. Fry the cashews until they turn golden brown and lovely. Remove them from the pan and set aside.
3. Now, add the remaining ghee to the pan. Fry the bread cubes until they’re golden brown and crispy. This takes about 5-7 minutes, and you’ll want to stir frequently to prevent burning.
4. Pour in the 1.5 cups of milk and mash the bread with the back of a spoon. Keep stirring until everything is nicely combined and the bread has soaked up most of the milk.
5. Add the 1/3 cup of sugar and continue to cook, stirring constantly, until the mixture starts to become sticky and pull away from the sides of the pan.
6. Stir in the 1/4 teaspoon of cardamom powder and the remaining ghee. Cook for another minute or two, until the halwa leaves the sides of the pan completely.
7. Finally, mix in the fried cashews. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t rush the frying process. Golden brown bread = happy halwa!
• Keep stirring! This prevents sticking and ensures even cooking.
• Adjust the sugar to your liking. If you prefer a less sweet halwa, start with a little less sugar and add more as needed.

Variations

Want to switch things up? Here are a few ideas:

• Quick Halwa: If you’re really short on time, you can skip frying the bread and just sauté it in the ghee for a few minutes. It won’t be quite as crispy, but it’ll still be delicious.
• Milk Alternatives: My friend, who’s lactose intolerant, swears by using almond milk instead of regular milk. It works beautifully!
• Sugar Substitutions: You can use jaggery or honey instead of sugar for a healthier twist.
• Festival Adaptations: During Holi, I love adding a pinch of saffron to the halwa for a beautiful color and flavor. For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

This Bread Halwa is wonderful on its own, but it’s also lovely served with a dollop of cream or a scoop of vanilla ice cream. My family loves it with a warm glass of milk.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

• Is this halwa better with fresh or stale bread? Stale bread actually works better! It absorbs the milk and ghee without becoming mushy.
• Can I make this halwa with a different type of nut? Absolutely! Almonds, pistachios, or even walnuts would be delicious.
• How do I know when the halwa is cooked properly? The halwa is ready when it starts to leave the sides of the pan and forms a slightly sticky mass.
• Can I add saffron to this halwa? Yes, definitely! A pinch of saffron adds a beautiful color and aroma.
• What is the best way to reheat bread halwa? Gently reheat it on the stovetop with a splash of milk, or microwave it in short bursts, stirring in between.