Bread Halwa 

Bread Halwa is a delicious and extremely simple dessert, it is created using bread pieces, milk, ghee, and sugar. Served as a dessert with biryani meals, it is also popularly served as a wedding food in Tamilnadu. 

It is quite popular throughout India. This straightforward bread dessert is a must-have for true biriyani enthusiasts with their preferred biriyani.

Whenever we attend a wedding with family or friends. When there is  bread halwa but some are quite greasy and oily, often with clarified butter or ghee, inexpensive oils. Sometimes they taste pretty excellent when all the components are added in the right amounts.
A quick and easy dessert to prepare for last-minute cravings or unexpected visitors is bread halwa. A couple of the bread slices I had were going bad. I quickly cooked this halwa, and it was delicious! The fact that this was made of bread escaped the notice of everyone at home. The nice part is that you can generally find everything you need in your pantry to make homemade halwa.

Let’s take a look on the making of the best Bread Halwa.
Ingredients: 2 cups milk, 6 medium-sized slices of bread, 1/3 cup ghee, 7-8 cashew nuts and 5 tablespoons of sugar
Method: Roughly chop the bread slices, then set them aside.
-Preheat a large, nonstick skillet, add ghee and saute the cashew nuts. Set aside.
-The shattered bread pieces should now be added to the same ghee, spread out, and fried until light golden (the bread will absorb the ghee quickly).
-Add the sugar after thoroughly mixing in the milk.
-Stir the mixture until it forms a lump and pulls away from the pan's sides, then add the fried cashew nuts.
-Turn off the heat and pour the ghee into a serving bowl after it has oozed out.Warm or 4–5 hours later, serve.

Pro Tips:
To acquire the proper texture for the halwa, the bread should be fried at a lower temperature, making sure it is crispy and golden brown. If the oil is excessively hot, the bread will quickly fry on the exterior but remain soft inside.
Although the texture of bread halwa is softer, it is usually enhanced with tiny, crispy pieces of fried bread. It is only possible if the halwa is not overdone. Use only the amount of milk and water called for in the recipe.
Oil and ghee begin to seep out of the pan's sides as soon as the halwa reaches the proper consistency. It's time to take it off the heat at this point.
 

Quick Note:

White bread typically provides the nicest halwa texture. Brown bread, however, can also be utilized.
Even one to two days old bread can be used to make bread halwa.
Bread halwa can also be made with milk or sweet bread. If using sweet bread, taste and add very little sugar.
You are welcome to add extra ghee if you'd like, but I haven't added much to the halwa.
You may also choose the nuts and dry fruits. I adore the cashew nut's subtle sweetness in the halwa. Feel free to try other nuts, such as pecans, sliced almonds, or pistachios.
You can substitute vegan butter or a neutral-tasting oil to make the dish vegan.

Happy Eating ;) !!!