Bread Halwa

bread halwaHappy Fathers day!!! For every son and daughter out there, Dad is their hero and role model and I am no different. I love my dad. As always, like any other special days, I wanted to make something sweet that personifies my dad. I also wanted it to be something that I haven’t made so far. So after some deliberation and searching, I made Bread Halwa. I have had bread halwa before, my mom’s (yummy!) and from this restaurant (Ananda’s) near (Rajapalayam) my home town in India which is famous for its Bread halwa.

bread halwabread halwaHalwa is a popular Indian sweet which literally means sweetness. There are so many varieties of Halwa, like, Wheat halwa (the original), muscut halwa, semolina halwa, carrot halwa, bread halwa, beetroot halwa, Asoka halwa etc. Halwa is the only sweet that I love to have hot (but not the bread halwa, though :)) Back home, there is this town in my state called Tirunelveli which is famous for its halwa (especially from one particular shop called Iruttukadai). Also, there is another restaurant (Nanban Mess) in Kuttralam, a popular tourist town in Tamilnadu famous for its waterfalls, that makes one of the most delicious halwa out there. Having a bath at the waterfalls and then breakfast and halwa at that restaurant is a ritual which we never forget to follow while there. I simply love it 🙂

bread halwaGenerally, I don’t like fried food or any dish that involves frying. That was one of the main reasons why I did not try making bread halwa for a long time. All the recipes that I came across involved frying the bread. But when I came across a recipe that did not involve frying I tried it at once and the result was extremely tasty :D. The Bread Halwa recipe I have posted here is extremely easy to make and it takes no time at all, infact you can make it in less than 15 minutes tops. Care should be taken while cooking as you don’t want to overcook the halwa else it will get harder because of the bread used. Try out this Bread Halwa and you won’t be disappointed, I guarantee!

Bread Halwa
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • White Bread slices – 6 (I used pepperidge sandwich bread)
  • Ghee – ¼ cup
  • Milk – 1 cup
  • Sugar – 1 cup
  • Rose water – ¼ tsp
  • Pistachios, chopped – for garnishing
  1. Boil milk and allow it to cool.
  2. Cut the soft crust on all four sides of the bread.
  3. Roughly chop the bread slices and soak them in milk. Mash the bread with clean hand without any lumps.
  4. Heat a thick nonstick pan and add ⅛ cup ghee and add the mashed bread.
  5. Cook in medium flame and stir constantly for few minutes until it doesn’t stick on the sides.
  6. Add sugar in low to medium flame and mix well. Add the remaining ghee at this stage. Stir constantly until the halwa consistency. It only takes a couple of minutes.
  7. Switch off the flame and serve hot or cold garnishing with pistachios. Enjoy! 🙂
1.Always make this bread halwa in low to medium flame.
2.This dish will be cooked real quick. So do not overcook otherwise you won’t get the desired consistency.
3.I used US measurements for this recipe.

bread halwa

Sago Payasam

sago payasamPayasam is a traditional south indian dessert. It is a very simple yet tasty dish that is always in the menu of marriage lunches and served during traditional festivals. There are different varieties of payasam based on the ingredients that you use, like lentil, sago, vermicelli etc. Here I have given the Sago-Vermicilli variety of payasam.
sago payasamsago payasam
sago payasamSago-Vermicilli Pasayam is the most popular among all payasams. As I had said earlier, it is always served in wedding lunches. One popular way of consuming it is with papad :). My dad and his siblings love to have it with sweet boondi (another south Indian snack item). I know it will be a sugar explosion but who cares when it tastes just awesome 😉
I had never tried making Sago-Vermicilli Payasam until recently. The ingredients used and the preparatory method may make it seem easier to make (and it is easy to make) but you need to be careful as well, especially for beginners. In my recipe I had included rose flavor because I like it and is commonly found in most other Indian desserts. Also I have included Saffron just to give the distinct color and enhance the flavor. Sago-Vermicilli Payasam can be served hot or chilled; it tastes awesome either way.
Try this yummy and sweet dessert in your kitchen and post me your experiences 🙂

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sago payasam
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • Milk – 3 ½ cups
  • Sago or javvarisi – ½ cup
  • Vermicelli or semiya – ¼ cup
  • Refined sugar – ½ cup
  • Ghee – 2 tbsp
  • Cashews – 8 to 10 nos
  • Raisins – 6 nos
  • Saffron – 2 to 3 strands.
  • Rose water or essence – 3 drops
  1. Soak sago in water for 20 to 30 mins.
  2. Heat a small pan with ghee and roast cashews and raisins until the cashews turn golden brown. Keep it aside. In the same pan roast vermicelli for a minute or so and keep it aside.
  3. Soak saffron threads in a cup with 1 tbsp of warm milk.
  4. Boil two cups of water and add sago. Boil until the sagos turn translucent for about 15 to 20 minutes. Add vermicelli to the boiling water as well and cook for another couple of minutes until they are soft. Drain them.
  5. Heat a sauce pan and boil the milk. When the milk has boiled, simmer and reduce it to half the quantity.
  6. When the milk has reduced to half, add the cooked and drained sago and vermicelli. Mix well and allow them to set for about 5 minutes - Simmer the burner while adding sago and vermicelli.
  7. Add sugar and mix well. Finally add the saffron and fried cashews to the payasam. Switch off the flame and add few drops of rose essence. Refrigerate the payasam and serve the delicious cold Sago-Vermicilli payasam. 
1.I have read online that cooking sago and vermicelli directly to the boiling milk will curdle the milk. So I boiled them and strained the water before adding them to the milk.
2.Simmer the milk and add the cooked sago and vermicilli. Otherwise the milk will curdle as well.
3.Adding saffron and rose essence is completely optional. I added them just for the flavor.

sago payasam