- Trim the edges of the bread slices and set aside.
- Heat 1 tbsp of ghee in a pan and fry cashews until golden brown,
- Remove the fried cashews and set aside.
- Add the bread slices and toast in the same pan until they turn crispy golden brown and set them aside
- In the same pan add sugar. Add water and let it boil.
- When it starts to bubble, add cardamom powder and stir.
- Roughly tear the bread slices and add them to the syrup. Let it soak for a few
- Then mash it with a spatula.
- Keep cooking in low flame and add ghee one teaspoon at a time.
- Add ghee and keep cooking, stop adding ghee when it starts to come together and ghee starts to ooze out in the edges.
- Add fried cashews, give a quick stir and switch off.
- Serve and enjoy!
Bread Halwa taste great when they are served hot. Pack them in an insulated kitchen containers or steel lunch box so you can eat it warm after a few hours.
The Middle and Modern English word bread appears in Germanic languages, such as West Frisian brea, Dutch brood, German Brot, Swedish bröd, and Norwegian and Danish brød; it may be related to brew or perhaps to break, originally meaning "broken piece", "morsel".
Around 10,000 B.C. man first started eating a crude form of flatbread—a baked combination of flour and water. (Source: Wikipedia and food reference)