1. Soak saffron in 2-3 tsp warm milk and keep aside .
  2. Pulse bread slices to make crumbs… no need to discard edges. If you want .. you can.
  3. Heat a tsp of ghee in a thick bottom kadai / pan and saute raisins, cashews and almonds in it, one by one. When they turn golden brown remove and keep aside.
  4. To the same pan, add 2 tbsp ghee and slow roast bread crumb till crispy and golden brown. This will take 5-6 mins.
  5. Once the bread crumbs are nicely roasted .. it will be crisp and flavorful.
  6. In goes .. 1 cup hot milk. Mix such that no lumps are formed.
  7. Once all milk has absorbed, add sugar and combine. You will see that sugar dissolves and halwa starts becoming shiny and gooey.
  8. When sugar dissolves fully and blends in nicely, add in roasted nuts, cardamom powder, remaining ghee ( add in steps ) and soaked saffron milk. Adding a tsp of ghee towards the end .. gives a nice glossy finishing effect also remember to add ghee little by little in steps only.
  9. Combine everything. Once ghee starts oozing from halwa and starts to leave the sides of the pan..switch off. That’s it .. tasty and super easy Bread halwa is ready to relish. Hardly takes 10 mins. Perfect to serve any unexpected guests.
  10. Enjoy Bread Halwa hot or warm. Keeps well for 2-3 days if refrigerated. You can warm and serve.
Recipe Notes
  • Roast bread pieces nicely on medium-low flame till nicely crisp and brown.
  • Add ghee in steps only …If you want can reduce a tbsp of ghee.
  • If you don’t have saffron threads / Kesari can add a pinch of food colour.
  • use any bread.. sandwich/milk/ wheat etc