This bread halwa is a deliciously rich Indian dessert prepared with the simplest of ingredients one can think of using like bread, ghee, sugar, and milk for the preparation. This is a speedy and innovative form of halwa recipes and just pops up during festival seasons even as an afterthought for a sweet indulgence. For the preparation of the bread halwa recipe, slices of bread are first roasted or shallow-fried with generous amounts of ghee until golden and crispy. This gives it a very deep nutty flavour and a melt-in-the-mouth texture to the dish. The bread pieces are then soft-cooked in a sugar-milk mixture that should be infused into them to make them soft and have the consistency of a pudding. The recipe for Bread halwa is typically decorated with roasted cashews and almonds, while some variations may feature raisins or saffron for a pop of taste and colour. Its flamboyant layering of flavours and textures may come in crisp and crunchy, giving way to soft and creamy: ending it up, the flavour of cardamom warms up the dessert and leaves an aromatic aftertaste: Yet another favourite in homes and Indian weddings as well as in Diwali and Eid, bread halwa is a nice dessert that is very easy to prepare and irresistible to taste. Bread halwa becomes simply irresistible when it is served both hot and at room temperature.

• 3 slices bread
• 1/2 cup sugar
• 2 cups milk
• 1/2 cup ghee
• 3 tbsp cashews
• 3 tbsp golden raisins
• 1/2 tsp cardamom

• Halwa bread is nothing but a sweet dish that happens to be an affair of taste; it uses only the simplest of ingredients, all transformed into a rich sweet treat, especially over festivals and special occasions but can easily be prepared at home using some everyday staple items.
• You would require three pieces of white bread, half a cup of sugar, two cups of milk, half a cup of ghee, three tablespoons of cashews, three tablespoons of golden raisins, and half a teaspoon of ground cardamom.
• The entire process is going to be very special as the bread has to be prepared as the base of this dish.
• Begin by removing the crusts from each of the three pieces of white bread.
• Discard the crust or save them for another use like crumbs or croutons.
• Cut up the bread slices into small cubes or tear them apart into bits so that they may imbibe all possible flavours and moisture while cooking.
• The textured form of the halwa will be defined as the bread that soaks all the milk. Ensure you cut it into very tiny pieces, so it soaks in a manner that it becomes soft.
• Heat half a cup of ghee in a heavy-bottomed pan over medium heat. Ghee is a clarified butter with richness in flavour and aroma.
• Add chopped bread pieces to the pan once the ghee turns hot.
• Stir and fry until bread is soft, continuously stirring and gently pressing ghee over all pieces of bread so they don't burn.
• Bread must turn golden brown and crispy, which normally takes about 4-5 minutes. Now it is time to add the texture and sweetness to this halwa.
• Add three tablespoons of cashews and three tablespoons of golden raisins to the pan.
• Cashews provide that nice crunch and wonderful flavour, while golden raisins explode that sweetness upon every mouthful.
• Saut for another 2-3 minutes, letting the nuts slightly toast and the raisins swell and become plump.
• Now add two cups of milk and half a cup of sugar to the pan.
• Stir it very well so that all the ingredients mix well and the sugar dissolves completely into the warm milk. It creates a creamy texture as it adds taste not just to the halwa but also helps to break the bread pieces into a pudding-like form.
• Put this onto low simmer, and it cooks for 10-15 minutes. Stir occasionally to make sure that it doesn't stick to the bottom of the pan, but it should be cooking evenly; you will begin to see how that bread starts absorbing that milk and results in an amazingly rich aromatic dish.
• Now is the time to add a flavour to the thickened halwa.
• Add half a teaspoon of ground cardamom, which gives a warm, fragrant aroma and a touch of spice to the dessert.
• Mix well to combine cardamom with the halwa and let it cook for another 5 minutes.
• Stir well continuously in this process by which cardamom flavour goes into the halwa, giving it an extra aromatic and delicious taste.
• When the Bread Halwa reaches the required consistency and flavours have blended well together, take off from the flame.
• Serve warm or even at room temperature.
• Garnish with a few more cashews or raisins on top for an elegant look.
• Bread Halwa is just the comfort food that satisfies everyone's craving. It is richly flavoured and wonderfully textured, which makes it the epitome for finishing any meal or as a celebration with family and loved ones.
• So go on and indulge in this delicious delight and relish the warmth and happiness it brings!