diwali food

Bread Halwa is an easy, delicious dessert made by simmering bread in sugar syrup, ghee and with or without milk. Bread Halwa is the easiest halwa version that is ideal for family get-together, parties and special evenings. How to make Bread Halwa with &amp; without milk versions are explained in this post with step by step pictures and video.

Bread Halwa

bread

sugar

tbsp ghee (melted)

nos cashews (broken)

water

Trim the edges of the bread slices, set aside.

Heat 1 tbsp of ghee and fry cashews until golden brown, remove the fried cashews and set aside. Now add the bread slices and toast.

Toast until golden brown and crisp on both the sides, similarly toast the other 2 slices too.Set aside.

Now in the same pan add sugar. Add water and let it boil.

When it starts to bubble rigorously, roughly tear the bread slices and add it. Let it soak for few seconds.

Then mash it up with a ladle. Measure ghee and  keep it ready.

Keep cooking in low flame and start adding ghee a tsp at a time.

Add ghee and keep cooking, stop adding ghee when it starts to come together and ghee starts to ooze out the edges as shown in the picture. It will take at least 10 mins.

Now add fried cashews, give a quick stir and switch off. Enjoy Bread Halwa!

https://www.youtube.com/watch?v=RceHtTV-spc

Bread halwa recipe-How to make bread halwa recipe-Bread halwa recipe with sugar syrup without milk.

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For more detailed description with step by step pictures check here: https://www.sharmispassions.com/bread-halwa-recipe/


Ingredients:
4 slices bread
1/4 cup sugar
3 tbsp melted ghee
5 nos cashews (broken)
1/2 cup water


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Bread halwa recipe | Easy bread halwa without milk

Rose Barfi or Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes using just 6 ingredients from your kitchen. 

Rose Barfi | Rose Milk Powder Burfi | No Bake Rose Pistachio Fudge

tbsp Ghee (or Brown butter)

milk

Milk powder

Sugar (Fine variety)

tbsp Pistachios (roughly chopped)

Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

Once you see the milk start bubbling add the milk powder in increments and keep whisking while adding so that there are no lumps. 

Continue stirring this on low flame for 2 to 3 minutes.

Step I

Add sugar, rose syrup and mix everything together. Continuously keep stirring on low flame for 8 to 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan.  (Check tips)

Step II

Transfer this mixture to a greased plate or pan. spread and smooth with back of spoon or spatula. 

Garnish with nuts and press gently with a spatula. Let this set for about 1.5 to 2 hours. Once it sets, cut them into the desired shape and size.

Rose Pista Burfi or Rose Milk Powder Barfi is now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks. 

Step III

Enjoy a popular Indian festival snack. These lemony fried potatoes are seasoned with cumin and chaat masala, with green chilli, red onion and pomegranate

Aloo chaat

potatoes (Maris Piper or King Edward)

red onion, finely diced

ginger,

green chillies, deseeded and finely chopped

tsp cumin

tsp chaat masala

½ tsp Kashmiri chilli powder

tsp black peppercorns

lemon, juiced

litre sunflower oil,

coriander relish (see 'goes well with' below)

tbsp

tbsp coriander

pomegranate seeds

Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.

Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.

Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.

Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.

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Bread Halwa

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Top 3 diwali food recipes from across the web

The most viewed diwali food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bread Halwa

Rose Barfi | Rose Milk Powder Burfi...

Aloo chaat

The most viewed diwali food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine