Traditional Bread Halwa Recipe – Cashew, Raisin & Cardamom Delight

Last Updated on 1 month by Neha Deshmukh

Traditional Bread Halwa Recipe – Cashew, Raisin & Cardamom Delight

Okay, let’s be real. Halwa is comfort food defined, right? And this Bread Halwa? It’s a hug in a bowl. I remember my Nani (grandmother) making this for me when I was little, especially during the colder months. It’s unbelievably easy, uses ingredients you likely already have, and tastes absolutely divine. Get ready for a sweet treat that’ll warm your soul!

Why You’ll Love This Recipe

This Bread Halwa isn’t just delicious; it’s a lifesaver when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s quick, requires minimal effort, and is incredibly satisfying. Plus, the aroma of cardamom and ghee filling your kitchen is just… magical. It’s a classic Indian dessert that’s perfect for a cozy night in, a festive celebration, or just because you deserve something yummy.

Ingredients

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

• 5 slices bread
• 3 tbsp ghee (clarified butter)
• 1 tbsp raisins
• 1 tbsp cashew
• ¼ cup sugar (approximately 50g)
• 1 cup milk (240ml)
• ¼ tsp cardamom powder (approximately 0.5g)

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It’s the flavor base for this halwa. The richness it adds is irreplaceable. If you’re unsure where to find it, most Indian grocery stores will carry it.
• Bread: You can use any bread you like, really. I usually use regular white bread, but whole wheat or even slightly stale bread works beautifully – it actually absorbs the milk better. My friend’s family in Punjab always uses a slightly thicker, denser bread for their halwa, which gives it a lovely texture.
• Cardamom: Freshly ground cardamom is best! The aroma is so much more vibrant. If you’re buying pre-ground, make sure it’s from a good quality source, as it loses its potency quickly. A little goes a long way, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the crusts off your bread slices and tear them into small, bite-sized pieces. Don’t worry about being perfect – rustic is good!
2. Heat the ghee in a kadai (a deep, round-bottomed pan) or a heavy-bottomed saucepan over medium heat. Once melted, add the cashews and raisins. Roast them for a minute or two until they turn golden brown and fragrant. Remove them from the ghee and set aside.
3. Now, add the bread pieces to the same ghee in the kadai. Roast them, stirring frequently, until they turn a lovely golden brown color. This usually takes about 5-7 minutes.
4. Pour in the milk, and gently simmer the mixture, stirring occasionally, until the bread softens and absorbs most of the milk.
5. Using a sturdy spoon or a potato masher, mash the bread thoroughly until the mixture is as smooth as possible. Don’t worry if there are a few tiny lumps – it adds to the texture!
6. Continue to cook the mixture over medium-low heat, stirring constantly, until the ghee starts to separate from the edges. This is a sign that the halwa is coming together.
7. Add the sugar and stir until it’s completely dissolved. Keep stirring to prevent sticking!
8. Finally, mix in the roasted cashews, raisins, and cardamom powder. Give it a good stir to ensure everything is well combined.
9. Serve warm and enjoy! Or, let it cool and refrigerate for up to 2 days.

Expert Tips

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

• Low and Slow: Cooking the halwa over medium-low heat is key. It prevents burning and ensures the flavors meld beautifully.
• Stir, Stir, Stir: Seriously, don’t walk away! Constant stirring is essential to prevent sticking and ensure even cooking.
• Ghee is Your Friend: Don’t be afraid to add a little extra ghee if the mixture seems too dry.

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil or vegan butter. It won’t have quite the same flavor, but it’s a delicious alternative!
• Sugar Level Adjustment: Adjust the amount of sugar to your liking. I prefer ¼ cup, but you can reduce it to 2 tablespoons or increase it to ⅓ cup depending on your sweetness preference.
• Festival Adaptations: During Holi, add a pinch of saffron for a vibrant color and flavor. For Diwali, you can add a sprinkle of edible silver leaf (varak) for a festive touch. My aunt always makes it with a little bit of rose water for Diwali – it smells incredible!

Serving Suggestions

Bread Halwa is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped nuts (almonds, pistachios).
• Served alongside a cup of masala chai.

Storage Instructions

Leftover Bread Halwa can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

• What type of bread works best for Halwa? Honestly, any bread will do! But slightly stale bread tends to absorb the milk better, resulting in a softer halwa.
• Can I make this Halwa ahead of time? Yes, you can! It actually tastes even better the next day. Just store it in the refrigerator and reheat before serving.
• How do I prevent the Halwa from sticking to the pan? Constant stirring is your best friend! Also, using a heavy-bottomed pan helps distribute the heat evenly.
• What is the significance of using ghee in this recipe? Ghee adds a unique richness and flavor that’s essential to traditional Indian desserts. It also has a lovely aroma and is considered auspicious in many cultures.
• Can I add other nuts or dry fruits to the Halwa? Absolutely! Feel free to experiment with almonds, pistachios, walnuts, or dates.