Bread Halwa || Bread ka Meetha

Bread Halwa 

A delicious and Flavorful halwa made out of bread.

A must, to try this Ramadan.

Sharing my memories 😍

During my college days I had a friend who use to bring a big container of bread halwa prepared specially for our circle of friends. We used relish it while we used to travel back home from college bus.

The journey used to be delightful.

Whevener I make it I always get flash back of those sweet memories.

It's super easy and delish.

Ingredients:

White bread slices 8 

Milk 1 cup 

Sugar 1/2 cup or to taste 

Cardamom crushed 2 

Ghee 1/3 cup 

1 tsp Cashews /kaju chopped 

1 tsp Almonds/Badam chopped 

1 tsp Raisins 

Method:

1. Chop bread slices into small pieces and discard its crust.

2. In a pan pour 1 tbsp ghee and add cashews and almonds fry till golden. Remove into a plate.

3. Add raisins and fry until it pops. Remove into a plate.

4. Now add the chopped bread slices and add little ghee and fry it.

5. Keep frying the bread slices until they turn brown on medium flame.

6. Pour milk , crushed cardamom and continue to cook the fried bread. Keep adding little ghee in between.

7. Once the ghee starts to leave out on sides add the previously fried nuts and mix well.

8. Serve warm or chilled.

If you try my recipes do let me know in comments below.

Sheer Kurma || Sheer Korma || Sevain|| Ramadan Special

Sheer Khurma / Sheer Korma is a speciality dessert made famously during Ramadan all across India. It's an beautiful combination of Roasted vermicelli, dry fruits and Ghee. I usually make it at dinner parties or Eid feast.

Ingredients:

500 ml Full cream milk
1/2 cup vermicelli crushed
1 tbsp chopped almonds/ Badam
1 tbsp chopped cashews / Kaju
1 tbsp chopped pistachios/ pista
1 tsp raisins / kishmish
2 green cardamom pods/ elaichi
2 tbsp ghee
Sugar 3 tbsp or as per your preference


Method :
1. In a pan add 1/2 tsp ghee and roast the crushed vermicelli until golden. Take it out in a bowl.

2. In the Same pan add remaining ghee and once its heated up add chopped cashews, pasta , almonds and green cardamom. Stir quickly. Add in raisins once they pop take out the fried nuts and keep it ready with the roasted vermicelli.

3. In the same pan pour milk and bring it to a boil. Let it boil for 5 minutes. Add in sugar. And stir well.

4. Once the milk is ready. Add in the roasted vermicelli and nuts and stir well. Cook it for few minutes. ( don't let it thicken let it have a pouring consistency)

5. Transfer it into a bowl and let it cool. Sheer khurma is ready.

6. Serve it immediately, warm or at room temperature or refrigerate it. The choice is yours.

Enjoy


Note :

* Use the thin vermicelli for this recipe
* Adjust the sugar as per your preference.

Kesari China Grass Milk pudding

This pudding I always make when I am short of time and need a delicious dessert. You can make with different flavours but I love this one the most as it has safrron/kesar and nuts. Both are my favourites.

Ingredients:
1 litre full cream milk
1/2 tin condensed milk(milkmaid)
1 packet China grass/agar agar(10 grams)
6 tbsp sugar
Saffron strands a pinch
1 tsp vanilla essence
A handful of mixed nuts(badam/pista)
Water

METHOD :
1.Put milk for boiling in a heavy bottomed vessel. Once milk has come to a boil take out little milk in a bowl and add in safrron. Soak the safrron in it.
2. Meanwhile take the China grass in a bowl break it. Sprinkle some water to make it Wet and soft. Keep sprinkling until all the strands are wet.
3. To the boiling milk add in sugar. Stir to dissolve. Next take the China grass squeeze out water and add it into the  milk and mix well. Keep stirring occasionally until the China grass completely dissolves. It took me 10 minutes.
4. Take a sauce pan warm up some water and add the nuts into it. Let it soak for few minutes then peal the skin and chop into small pieces.
5. To the simmering milk add in the Saffron soaked with milk give a good stir. Add in condensed milk/vanilla essence / chopped nuts reserving  a few for garnish. Give a good stir and boil it until you see milk thickened. Then switch off.
6. Grease a bowl or moulds with ghee and pour in the milk. Let it cool down completely then refrigerate to set.
7. After 3 hours take it out from fridge and transfer it into serving plate. Garnish with nuts ans serve.
8. You can slice up the pudding as cake and enjoy individual slices.

Tip:
You can transfer the pudding by inverting the bowl it onto the plate.

Kashmiri Dessert||PHIRIN /PHIRNI - Semolina Milk pudding

Phirin or Phirni is a dessert commonly made in kashmir and it is one of the dessert which you would find in every indian cuisine with little variations. Its so simple to make and very filling. No festive at my home goes without this dessert. There are different types of Firin today I will post the simpler version made out of semolina/sooji and dry fruits.

INGREDIENTS:

1 litre full fat milk

1  big cup sooji/semolina

1 1/2cups sugar

2 cardamoms crushed fine to powder

100 grams almonds(peeled and chopped)

100 grams cashew(chopped)

50 grams raisins/kishmish

1 tbsp white poppy seeds/khash khash

METHOD :

Bring the milk to boil in a thick bottomed vessel. Once it has got its first boil let it simmer for 10 minutes so the milk is little thickened. Once the milk is little bit reduced add in the sugar and stir well with a spatula until the sugar is completely dissolved. Next add in the crushed cardamom seeds powder and all the dry fruits,stir and let it boil for few minutes. Then add in the sooji slowly in one hand and on the other hand keep stirring the milk with spatula avoiding lumps. Once the sooji is completely added check for its smoothness and dissolve any lump formed with spatula and keep stirring for few more minutes. Check for sweetness if you feel like adding more sugar then you can add and stir until it's completely dissolved. Switch off the flame and let it cool a bit. Once it's warm transfer it into serving bowl and sprinkle poppy seeds on top and let it cool down completely and then place it in refrigerator and serve it chilled.

Yummy creamy Phirin is ready !!!  

Note:

You can also add few strands of saffron to give some color. 

TIP:

you can serve the phirin in mud bowls for creamy Earthy flavour.