Bread Halwa Recipe – Easy Ghee-Roasted Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Bread Halwa Recipe – Easy Ghee-Roasted 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 a classic Indian dessert, but with a super simple twist.

Why You’ll Love This Recipe

This Bread Halwa is perfect when you want a quick and satisfying dessert. It’s ready in under 15 minutes, requires minimal effort, and is incredibly delicious. Plus, it’s a fantastic way to use up slightly stale bread – no waste here! The ghee-roasted flavor is just divine, and the cardamom adds a beautiful aromatic touch. Honestly, it’s pure comfort in a bowl.

Ingredients

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

• 6 milk bread slices (approximately 150g)
• 4 tbsp sugar (approximately 50g)
• 0.5 cup milk (120ml)
• 1 fistful cashews and badam (chopped) (approximately 30g)
• 0.25 cup melted ghee (60ml)
• 0.25 tsp cardamom powder (approximately 1.25g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee: Don’t skimp on the ghee! It’s what gives this halwa its signature rich flavor. Using good quality ghee really elevates the taste.
• Milk Bread vs. Other Breads: I prefer milk bread because it has a slightly sweeter flavor and softer texture, which works beautifully in halwa. But you can definitely use regular white bread in a pinch.
• Cardamom Quality: Freshly ground cardamom is always best. The aroma is so much more vibrant. If you’re using pre-ground, make sure it’s relatively fresh.
• Nut Variations: Feel free to experiment with nuts! Pistachios, walnuts, or even a mix of all three would be lovely. My grandma always added a sprinkle of raisins too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop those 6 milk bread slices into small pieces. Then, grind them into a fine powder. A food processor works best, but you can also use a rolling pin if you’re feeling energetic!
2. Now, heat ¼ cup of ghee in a pan over medium heat. Add the chopped cashews and almonds and fry until they turn golden brown and fragrant. Set these aside – they’re our crunchy topping!
3. Add the bread powder to the remaining ghee in the pan. Roast for 2-3 minutes, stirring constantly, until it smells wonderfully aromatic. This step is key for developing that lovely roasted flavor.
4. Pour in the ½ cup of milk and add the 4 tablespoons of sugar. Cook, stirring continuously, until the milk is absorbed and the mixture starts to thicken.
5. Stir in the ¼ teaspoon of cardamom powder and the roasted nuts. Continue cooking and stirring until the halwa leaves the sides of the pan – that’s how you know it’s ready! It should have a slightly glossy texture.
6. Serve warm! Honestly, it’s best enjoyed right away for the perfect texture and flavor.

Expert Tips

• Don’t Overcook: Be careful not to burn the bread powder. Keep stirring constantly and lower the heat if needed.
• Ghee is Key: The amount of ghee might seem like a lot, but it’s essential for the texture and flavor.
• Patience is a Virtue: Roasting the bread powder properly takes a little time, but it’s worth it!

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk (almond or soy milk work well) for a delicious vegan version.
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread!
• Spice Level: Adjust the amount of cardamom to your liking. My friend loves adding a pinch of nutmeg too.
• Festival Adaptations: This halwa is perfect for festivals like Diwali or Holi. You can add a few strands of saffron for a festive touch.

Serving Suggestions

This Bread Halwa is delicious on its own, but here are a few ideas to make it even more special:

• Serve with a dollop of fresh cream or yogurt.
• Garnish with extra chopped nuts.
• Enjoy with a cup of chai for the ultimate comfort treat.

Storage Instructions

Leftover halwa can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently before serving. It might lose a little of its initial texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

1. Can I use other types of bread for this halwa?

Yes, you can! While milk bread is my preference, white bread, whole wheat bread, or even brioche will work. Just adjust the sugar accordingly, as some breads are sweeter than others.

2. What is the best way to grind the bread to a fine powder?

A food processor is the easiest way. Pulse until you achieve a fine, even powder. If you don’t have a food processor, you can use a rolling pin and a zip-top bag.

3. How do I know when the halwa is cooked perfectly?

The halwa is ready when it leaves the sides of the pan and has a slightly glossy texture. It should also be thick enough to hold its shape.

4. Can this halwa be made ahead of time?

Yes, but it’s best enjoyed fresh. The texture might change slightly if made ahead of time.

5. What is the significance of using ghee in this recipe?

Ghee adds a rich, nutty flavor and a beautiful texture to the halwa. It’s a traditional ingredient in Indian desserts and is believed to have health benefits.

6. Can I add other dry fruits to this halwa?

Absolutely! Raisins, dates, figs, or even dried cranberries would be delicious additions.