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Bread Halwa

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Adjust Servings:
4 slices bread
¼ cup – sugar
½ tsp – cardamom powder
3 tbsp - melted ghee
5 - cashews
½ cup – water

Nutritional information

65.16 g
7.19 g
2.73 g
395 mg
0 mg

Bread Halwa

  • Veg
  • 25 mins
  • Serves 6
  • Easy


How to make Bread Halwa

  • 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)

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