Thursday, April 4, 2013

Bread Halwa

Bread is a staple food and also one of the oldest foods known to man.  In history and modern culture, there are several adages which refer to bread and the most commonly used is 'bread winner' (the main person who earns in a household). One of the ingredients that is an absolute must in my kitchen is bread (not so much for hubby more so for me). Not sure why but I have noticed that women have a weakness for bread (why wouldn't we? we love our carbs, right??). Did you know that the crust is considered to be healthier than the rest as it contains more fiber and antioxidants!!

Mostly, bread is widely used for sandwiches or we use them to make fresh bread crumbs or bread upma like some of us. Couple years ago, I had bread halwa which tasted divine (don't even bother asking me about the amount of calories and fat it involved) and have ever since wanted to try making it. Well, I am sure the original recipe must have used a lot of clarified butter and sugar, but I have tried to tone it down a bit without compromising on the taste. Here's a simple recipe that I learnt from my mom which is quick and tasty, not overly sweet but can satisfy any sweet tooth!!


12 slices white bread, crusts trimmed, cut into small pieces
1/2 cup + 3 tbsp sugar
3/4 cup water
Cardamom powder, adjust to taste
1/2 cup  vegan butter + 2 tbsp (if required, optional)
2-3 tbsp chopped almonds
Few saffron strands (optional)
1 tbsp mixed nuts - almonds + pistachio, finely chopped/slivered


In a pan, heat 2 tsp vegan butter and fry the chopped almonds and keep aside.

In the same pan, shallow fry the bread (I have used white bread but you can try using wheat bread for a healthier option)  in 3-4 tbsp vegan butter (or oil) till it turns golden brown and slightly crispy.

Cool the bread and grind the bread pieces until it becomes a crumbly texture.

In a pan, prepare the sugar syrup by adding sugar and water. Add the saffron strands and allow it to boil till the sugar melts away and continue to boil for another 4-5 mins until it reaches a three string consistency (slightly thicker than two string consistency).

Add the bread crumbs to the sugar syrup and mix well. Add the cardamom powder and the rest of the butter (4 tbsp, if it starts to dry out add the remaining 2 tbsp else omit it) and stir well until most of the butter is absorbed. Add the chopped almonds and mix well.

Garnish with almonds and pistachio slivers and serve.

Makes 3-4 servings.

No comments:

Post a Comment