Bread Halwa is a simple dessert that is typically made with bread slices, ghee, and sugar, and can also include milk. It is a quick and convenient option for those seeking sweet recipes that can be prepared in a short amount of time. This dish is often served at weddings and other special events.

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Bread Halwa is an Indian dessert prepared using a combination of bread, sugar, milk and ghee. It is my favorite, I have tried both versions with milk and without milk each has a unique taste. Last week we attended a wedding at chennai where they served a delicious bread halwa with a non-veg dinner. I loved the halwa so much so wanted to recreate it and it turned out so perfect.

About Bread Halwa

Bread Halwa is a highly sought-after dessert often served at weddings. There are two variations of preparing bread halwa: with milk and without milk. I have shared both versions, so feel free to try whichever suits your preference.

This Bread Halwa Recipe is easy to make with minimum and available ingredients in your kitchen and also can be made under 30 minutes. This sweet does not require lot of labor like other halwa recipes where we need to keep stirring until the desired consistency is reached.

Bread Halwa can be enjoyed either warm or at room temperature. This traditional dessert is typically served alongside biryani and makes for a great combination. The recipe can be prepared in under 30 minutes, making it a quick option for last-minute preparations as well.

The bread halwa can be served hot, warm, or at room temperature. If you prefer it chilled, allow it to come to room temperature before serving. Alternatively, you can heat it slightly and enjoy the delicious ghee that oozes out. My child, Mittu, also enjoys it chilled, so it is up to your preference.

More halwa recipes

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Bread Halwa 2 ways

I have posted two variations of Bread Halwa on this platform.

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Bread Halwa Ingredients

• Bread – White bread slices are best for this halwa. You can remove the edges or use them as I have did.

• This recipe calls for white granulated sugar.

• Instead of store-bought ghee, it is recommended to use homemade ghee for best results.

• Use boiled whole milk when making this dish.

• You have the option of using cashews and raisins, although I have only used cashews. You may also choose to add almonds.

• Flavoring – Cardamom powder adds a mild flavoring to this sweet.

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Milk Bread Halwa Recipe – Step by Step guide

Cut 4 slices of bread into small cubes and set aside. You may choose to leave the crusts on or remove them. I have been leaving them on lately as it does not greatly affect the taste.

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Add 2 tablespoons of ghee to a pan, then add 3 tablespoons of broken cashews. Fry until the cashews turn golden brown, then remove and set aside. In total, we will need 1/3 cup of ghee, but we will add it gradually.

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Next, include the cubes of bread.

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Cook the bread cubes in oil until they turn golden brown.

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Mix 1 and 1/2 cups of boiled milk into the mixture.

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Mix and cook for 2-3 minutes. Bread does not require a long cooking time.

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After cooking, mix in 1/3 cup of sugar.

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Combine thoroughly and the resulting mixture will become thick and sticky. Continue to stir and cook for 2 minutes.

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9.Add little more ghee along with 1/4 teaspoon cardamom powder

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Cook the halwa until it begins to detach from the edges of the pan.

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Next, include the remaining ghee.

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Mix quickly.

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Add cashews that have been fried in ghee.

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The bread halwa is now prepared.

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When using a spoon or ladle to serve bread halwa, it should effortlessly slide off without sticking, indicating the ideal texture.

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Savor the warmth of hot or warm bread halwa!

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Bread Halwa Recipe without milk

This variation of bread halwa omits milk and reduces the amount of sugar and ghee used. Bread halwa is a personal favorite, and I have previously shared a recipe for it with milk. However, this version does not require milk and can be easily made using basic ingredients found in most kitchens.

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Ingredients

• 4 slices bread
• 1/4 cup sugar
• 1/4 cup ghee melted
• 5 nos cashews broken
• 1/2 cup water

1. Prepare the bread slices by trimming their edges and setting them aside. You can also include the edges in the recipe. Heat 1 tablespoon of ghee and fry the cashews until they turn golden brown. Remove the fried cashews and set them aside. Then, toast the bread slices using a total of 1/4 cup of ghee.
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2. Brown and crisp both sides of the toast until golden. Repeat with the other 2 slices. Set aside. Then, add 1/4 cup of sugar to the pan.
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3. Pour 1/2 cup of water into the mixture and allow it to boil for 2 minutes. There is no need to make the consistency thicker.
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4. When it begins to vigorously bubble, roughly rip the slices of bread and add them. Allow it to soak for a few seconds.
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5. Then cook and mash it up with a ladle. Start adding ghee.
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6. Continue cooking on low heat and gradually add a tablespoon of ghee at a time.
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7. Mix in ghee while continuing to cook. Stop adding ghee once it begins to form a cohesive mixture and ghee begins to seep out from the edges. The mixture should easily come away from the sides of the pan.
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8. Next, include sautéed cashews and mix well before turning off the heat. Optional: For added flavor, sprinkle in 1/4 teaspoon of cardamom powder.
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Serve warm!

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Expert Tips

• You have the option to use either brown or white bread depending on your preference and what is available. However, white bread is recommended as the better choice.

• I utilized traditional milk bread, but feel free to use any type of bread. Just adjust the amount of sugar used if using a sweeter bread.

• I included cashews, but feel free to add raisins instead if you prefer.

• Gradually add small amounts of ghee until the stickiness decreases, then you can stop adding.

• Cook the bread cubes until they are a golden brown color.

• Do not settle for a substitute for ghee, as it will affect the texture and consistency of your halwa.

• Once it solidifies, ghee will begin to seep out from the edges, indicating that it is ready to be turned off.

• The ideal texture should be sticky, not thick, and should easily come away from the sides of the pan.

• It can be stored in the refrigerator for up to 2 days. When ready to serve, simply heat and serve.

• The version without milk can be stored for a longer period of time and requires less sugar and ghee than the version with milk.

Serving & Storage Suggestion

You can serve Bread Halwa either warm or at room temperature. This halwa can be stored at room temperature for one day, but if you refrigerate it, it can last for up to two days.

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If you have further inquiries about this Bread Halwa Recipe, please email me at [email protected] Also, you can find me on Instagram, Facebook, Pinterest, Youtube, and Twitter for more updates.

Have you tried making this Bread Halwa? Share your thoughts in the comments and don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.

📖 Recipe Card

Bread Halwa Recipe

Bread Halwa is a simple and quick dessert consisting of bread slices, ghee, and sugar (with optional milk). It can be whipped up in a matter of minutes, making it perfect for those in need of a fast sweet treat. This delectable dish is often served at weddings and other special events.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

AuthorSharmilee J

1x2x3x

Ingredients

Bread Halwa with milk

• 4 bread slices
• 1/3 cup sugar
• 1/3 cup ghee
• 1 and 1/2 cups milk
• 1/4 teaspoon cardamom powder
• 2 tablespoon cashews

Milkless Bread Halwa

• 4 slices bread
• 1/4 cup sugar
• 1/4 cup ghee melted
• 5 nos cashews broken
• 1/2 cup water

Instructions

Milk Bread Pudding

• Cut 4 slices of bread into small cubes and set them aside. You can choose to keep or remove the crust. I have been adding it recently, but it doesn’t significantly affect the taste.

• Add 2 tablespoons of ghee to a pan, then add 3 tablespoons of broken cashews. Cook until they turn golden brown, then remove them and set aside. In total, we will need 1/3 cup of ghee, which we will add gradually.

• Next, include the cubes of bread.

• Cook the bread cubes in a frying pan until they turn a golden brown color.

• Mix 1 cup and 1/2 cup of boiled milk together.

• Mix and heat for 2-3 minutes. Bread cooks quickly.

• After cooking, mix in 1/3 cup of sugar.

• Stir the mixture thoroughly until it becomes gooey. Continue to stir and cook for 2 minutes.

• Incorporate a small amount of clarified butter and 1/4 teaspoon of ground cardamom.

• Heat the halwa until it begins to detach from the edges of the pan.

• Next, incorporate the rest of the ghee.

• Mix quickly.

• Include cashews that have been fried in ghee.

• The bread halwa is prepared.

• The ideal texture for bread halwa is when it easily falls off a spoon or ladle without sticking.
  Savor the deliciousness of freshly made bread halwa, served hot or warm!

Milkless Bread Halwa

• Cut off the crusts of the bread pieces and put them to the side.

• Melt 1 tablespoon of ghee and cook the cashews until they are a golden brown color, then take them out and set them aside. Next, put in the slices of bread and toast them.

• Toast the slices until they are a golden brown and crisp on both sides. Repeat this process with the other two slices. Then, set them aside.

• Next, add sugar to the same pan. Pour in water and allow it to boil.

• Once it begins to vigorously bubble, roughly tear the slices of bread and add them. Allow them to soak for a few seconds.
  

• Mix it with a ladle. Prepare ghee and have it on hand.

• 
  Continue cooking over low heat and gradually add one teaspoon of ghee at a time.

• Incorporate ghee into the mixture and continue cooking. Stop adding ghee once it begins to combine and ghee begins to seep out of the sides, as shown in the image. This process will take approximately 10 minutes.

• Next, incorporate fried cashews into the mixture and give it a quick stir before turning off the heat. Now you can enjoy Bread Halwa!

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Notes

• You have the option to use either brown or white bread based on your preference and what is available. However, white bread is the preferred choice.

• I utilized standard milk bread, but any type of bread can be used. If using a sweet bread, adjust the amount of sugar accordingly.

• I included cashews, but you may opt for adding raisins instead.

• Gradually add small amounts of ghee until the stickiness decreases, then you can stop adding.

• Cook the bread cubes until they are a golden brown color.

• Do not settle for an inferior ghee, as it will result in an unsatisfactory texture and consistency for your halwa.

• Once the ghee begins to solidify, it will start to seep out from the sides, indicating that it is ready to be turned off.

• The desired consistency should be sticky rather than thick and should easily come off the sides of the pan.

• Can be stored in the refrigerator for up to 2 days. When ready to serve, heat and enjoy.

• The version without milk has a longer shelf life and requires less sugar and ghee compared to the version with milk.

Nutrition Facts

Bread Halwa Recipe

Serving size: 100 g

Calories 461
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 58mg19%

Sodium 269mg12%

Potassium 96mg3%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 28g31%

Protein 7g14%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 73mg7%

Iron 2mg11%

The percentage of daily values is calculated using a 2000 calorie diet.

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