Nand ke anand bhayo, jai kanhaiya laal ki… I wanted to make this dessert on 14th August, my naani’s b’day, as it is her recipe and i have grown up having this. Somehow, I couldn’t make it that day, but it’s never too late, naani ka budday na sahi, krishna ka budday sahi. 🙂 Here is my bread halwa, especially for naani and all my naanka pariwar. Happy Krishna Janamashtmi!
- Bread Loaf – 1; white/brown/multi-grain any will do. I used the multi-grain with different seeds
- Milk (full cream) – 2 cups; I used milk with 3% fat
- Sugar – 1 cup
- Ghee (Clarified butter) – 4 tbsp
- Sliced Almonds for garnish
- Roughly crumble the bread into 1/2 inch pieces and set aside.
- In a heavy bottom pan, head 2 tbsp ghee.
- Add the bread crumbs and gently fold them so that ghee is evenly spread and let it roast for 7-10 minutes. Do not fold continuously or you will crumble the bread further and it will not retain the desired texture.
- Add the remaining ghee and fold the crumbs again. This is halwa so it will need ample fat, so don’t be scared of adding more ghee if you feel it is not enough to roast the bread crumbs.
- Wait till the bread crumbs turn little crisp and golden brown.
- Now, add sugar and immediately add 2 cups of milk. Fold it well so that the milk is absorbed nicely. Add more milk if you feel the bread crumbs haven’t softened up and clump a bit. You may even add some cream.
- Garnish with almonds.