Bread Halwa

Bread Halwa.

Bread halwa is a delicious and quick dessert made with bread slices. Hard crust is chopped off from the bread slices and roasted in ghee till golden brown in color. Then milk is added to soften the bread slices. Once milk is almost evaporated, sugar is added. The sugar is allowed to melt and lightly caramelize. Finally bread halwa is garnished with roasted cashews and blanched almonds.
Makes: around 3 Servings of Bread Halwa.

Ingredients:

White or Wheat Bread 4 Slices
Sugar 1 Cup
Milk 1 Cup
Cardamom 1
Almonds 5
Cashews 5
Ghee 2 tbsps

Method of preparation:

Bruise the cardamom and remove all the seeds from inside.
Thoroughly grind the seeds with help of a pestle or a spice grinder.
Slice off the edges of the bread and keep aside.
Break cashews into halves.
Soak almonds in hot water for few minutes and peel off the skin.

Heat a pan on medium heat, add a tsp of ghee.
Add cashews and roast them till light golden brown and remove onto a plate.
Place one bread slice at a time depending on the size of the pan.
Roast the bread slice and add more ghee on other side and turn.
Once bread is light golden brown on both sides, remove onto a plate.
Repeat the same with remaining bread slices.

Then transfer all the bread slices onto the same pan.
Pour milk into the pan and let all the bread soak up the milk and become soft.
Use back of the spatula to break the bread slices.
Now add sugar and cardamom powder.
Cook the whole mixture till all the sugar dissolves and caramelizes a bit.
Now add the cashews and almonds and mix.
Remove from heat and serve bread halwa hot or cold.
Notes: Make sure all the sugar is completely melt.

Suggestions: If the bread is not soft and almost mushy when the milk is added, add more milk as needed. Adjust the amount of sugar to your preference.
Variations: Some good variations of bread desserts are Double Ka Meeta and Shahi Tukra.
Other Names: Bread Halwa.

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Pumpkin Halwa

Teepi Gummadikaya Halwa.

Pumpkin is peeled and chopped and cooked in enough milk till the chopped pumpkin falls apart. Sugar is made into thick syrup and added to the cooked pumpkin. This is stirred and cooked till the pumpkin mixture loses most of the moisture and comes together.
Makes: 2 Servings of Pumpkin Halwa.

Ingredients:

Pumpkin 2 Cups Chopped
Sugar 1 1/2 Cup or more
Milk 2 Cups
Green Cardamom 1 Pod
Ghee 1 tsp or more
Cashews 5
Raisins 8
Pumpkin Seeds 1/2 Cup

Method of preparation:

Wash, peel, remove seeds and chop pumpkin into small pieces.
Crush green cardamom and remove the dark seeds. Crush the dark seeds into powder and keep aside.

Heat ghee in a small pan on medium heat, add cashews and raisins.
Fry till cashews turn light golden color and remove from heat.
Grease a small dish with ghee and keep aside.

Heat a sauce pot with quarter cup of water, add sugar and cardamom powder.
Let the sugar dissolve completely.
Once the sugar syrup thickens ( one string consistency) a bit, remove from heat.

Heat milk in a non stick pan, add pumpkin pieces and milk.
Cook covered till pumpkin pieces turn soft and mushy.
Stir occasionally and add more milk if required to cook the pumpkin.
Leave on medium low flame till most of the milk has evaporated.
Then carefully stir in the prepared sugar syrup, fried cashews, fried raisins, pumpkin seeds and cook on medium flame.
Let the pumpkin and sugar mixture come together completely without sticking to the bottom of the pan.
Once the pumpkin halwa becomes thick, transfer into the greased dish and press well to fit and flatten on top.
When halwa is warm enough to handle, cut with a greased mould into desired shape and garnish with pumpkin seeds.
Serve pumpkin halwa warm or cold.
Notes:Make sure pumpkin pieces are cooked properly before adding the sugar syrup.

Suggestions: If the end result of halwa doesn’t come together, then add few tbsps of sugar and let it caramelize and bind the halwa well.
Variations:You can also add roasted slivered almonds if you wish.
Other Names:Red Pumpkin Halwa, Kaddu Ka Halwa, Mathan Halwa.

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