halwa

A quick, easy and delicious dessert made with wheat flour

Kada Prashad

whole wheat flour/atta

Sugar / Chini

Clarified Butter / Desi Ghee

tbsp Gram flour / Besan

Cup Water / Paani

tsp Cardamom Powder / Elaichi Powder

In a pan add water and give it a boil and then add sugar and stir till sugar just dissolve ,then remove it from the flame and keep aside

In a heavy bottom broad pan add ghee.

When ghee melts then add the wheat flour and besan.

Roast wheat flour on low flame and keep stirring it till it become golden brown in colour (almost the colour of almond peel)

When wheat flour become golden then add the hot sugar syrup  in it

Keep stirring it quickly to avoid lumps.if in any chance there are lumps in the mixture then use a whisk to mix it.

Cook till it thickens and start leaving the sides of the pan and ghee start seperating from the halwa

Add cardamom powder and mix .

Serve hot or warm.

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

Halwa Puri is a comforting, hearty meal that&#39;s popular in India and Pakistan for weekend breakfast or during festival season. It&#39;s made of puri (or fried bread) and a sweet halwa with a semolina base for a delicious balance of sweet and savory flavors. It&#39;s often accompanied by a yellow or black chickpeas curry.

Halwa Puri

atta ((chapati flour))

vegetable oil

neutral oil (for frying)

semolina

ghee

golden raisins

water (hot)

½ teaspoon ground green cardamom

saffron ((optional))

almonds

black chickpeas (dried)

salt

tsp cumin seeds

asafoetida

ginger (grated)

green chilis (sliced)

tsp garam masala

coriander

tsp turmeric

tamarind paste

cilantro (to garnish)

Add the atta into a mixing bowl. Pour in the oil. Then, slowly add the water in while mixing everything together with your fingers until the flour is hydrated and you have a coarse dough.

Knead the flour together until it forms a rough ball of dough. The dough should be hard when you push a finger into it. Lightly brush some oil on top of the dough and cover it with cling wrap or a kitchen towel. Let it rest for 10 minutes.

After resting, knead the dough again into a smooth ball. Roll the dough out into a log. Cut the log into 8 equal-sized pieces. Roll each piece into a ball. Work with one dough ball at a time. Roll the dough out using a rolling pin into a circle as large and thin as possible without tearing it.

In a deep wok or dutch oven for frying, heat neutral oil for deep frying. It&#39;ll start to shimmer once it&#39;s hot and ready for frying. Carefully transfer the rolled out dough to the oil, slipping it in from the edge of the wok and into the oil. With a slotted spoon, gently hold the dough under the oil until it begins to puff. Fry until golden, about 1 minute total, and flip on the other side.

Gently push the puri under the oil again for about 10 seconds and then fry until golden brown, about a minute. Transfer the puri to a plate lined with paper towels to drain excess oil. Repeat with the rest of the rolled out puri dough.

Puri

Heat a nonstick pan on a low to medium flame. Add the semolina into the pan and dry roast it until it starts browning, about 3-4 minutes. It&#39;ll turn a few shades darker than the light beige it starts at and emit a nutty aroma.

Add the ghee into the pan. Let the ghee come to a bubble as you are mixing it into the semolina. Keep stirring the mixture until it&#39;s golden brown.

In the meantime, heat the water in a pot or in the microwave until hot. Add the sugar into the water and stir until fully melted.

Add the sugar water into the pan with the semolina and ghee mixture. Stir it together and then cover with a lid, as it&#39;ll start to sputter. Cook for 5-6 minutes, stirring every minute or two to prevent the halwa from sticking and burning.

Once the halwa has thickened but still a bit liquidy, add the golden raisins and ground cardamom. Stir in the raisins and cardamom and replace the lid.

Once the halwa is thick enough that it stops splattering, remove the lid. Continue stirring until the halwa sticks together in a clump and doesn&#39;t stick on the sides. Remove from heat. Serve the halwa warm with almond flakes or chopped almonds.

Suji ka Halwa

Soak the black chickpeas in 3 cups of water for 4 hours or overnight. Once they have been soaked, drain the chickpeas. Bring water to a boil in a pot and add the chickpeas into the water with salt. Boil the chickpeas until they&#39;re soft and can squish between two fingers. Alternatively, add the chickpeas to a pressure cooker with the 2 cups of water and salt for 40 minutes, or until the whistle goes off 3-4 times.

In a saucepan, melt the ghee. Once melted, add the cumin seeds, asafoetida, grated ginger, and green chilis and allow the spices to bloom in the ghee for 1 minute. Then, add the coriander, turmeric, and tamarind paste into the oil and give everything a good mix.

Drain the boiled chickpeas, saving 1/2 a cup of the water the chickpeas boiled in. Add the liquid from boiling the black chickpeas in to the saucepan with the spices.

Transfer the black chickpeas into the saucepan, stir, and allow the liquid to simmer off. Once it has simmered off, add the garam masala and mix again. The spices will coat the chickpeas in a delicious dry sauce.

Garnish with chopped cilantro.

Dry Kala Chana (optional)

Usually moong dal halwa takes a lot of time as per the usual method. This way of preparation would take less time and the taste would also be the best.

Moong Dal Halwa

Yellow Moong Dal (split)

Desi Ghee

tbsp Fruits (dry)

Water

Sugar (little more then)

Roast the moong dal in a pan with slight oil till it turns golden brown. Soak the dal for 3-4 hrs in water.

Next put the soaked dal in cooker and boil for 10 mins with very less water just enough to boil.

Take a pan and heat ghee. Pour the boiled dal and roast till the mixture starts leaving ghee. 

Add the sliced dry fruits and sugar to the roasted dal and dry the mixture as in normal halwa. Serve Hot.

Top 4 halwa recipes from across the web

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Top Tags

Kada Prashad

Bread Halwa

Halwa Puri

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Top 4 halwa recipes from across the web

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

Top Tags

Kada Prashad

Bread Halwa

Halwa Puri

Moong Dal Halwa

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