Bread Halwa

One unique thing about muslim weddings, the wedding lunch menu remains the same. Its briyani ( veg and non veg) , the brinjal side dish and bread halwa. My favorite part ofcourse is Halwa . I learnt to make the perfect bread halwa in a Briyani Workshop conducted by Chennai Food Guide. It did give me the confidence to make Briyani and the Bread Halwa .

On to the recipe now.

Ingredients 

Bread - 1 full packet ( milk bread )

Oil for deep frying 

Khoya - 1 cup 

Sugar - 2 cups

Ghee - 3 tbsp

Dry fruits - 1/2 cup

Method

 

Cut the bread into small pieces

Deep fry them in hot oil and set it aside on a kitchen paper

You can alternatively roast the bread in an oven until its golden brown in color

 

In a heavy bottomed wok, heat the ghee and fry the dry fruits in it.

Slowly add the fried or baked bread followed by khoya and sugar.

 

Please take care to adjust the sugar according to the taste of the khoya that you are adding

 

Keep a low flame and keep stirring well until all the ingredients blend well.

The choice of dry fruits is entirely to suit you taste and to make the dish more rich in taste and texture.

 

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Rice Kheer

In India, any special occasion starts with a sweet. I am getting back to blogging after so many months that I have actually lost track. So am starting it with a sweet, that is often made at my home for Friday pujas. A simple dessert but rich in terms of what goes into it and of course the calories

 

A Simple yet Creamy and Rich Rice Kheer

 

Ingredients

 

Long Basmati Rice - 1/2 cup

Milk - 2 cups

Sugar - 1 cup

Ghee - 1 tbsp.

Cashew and Raisin- a few

Cardamom powder - a pinch

Edible camphor ( optional ) - half pinch

 

 

 

Method

 

Rinse well and soak the rice for a good half hour

Cook it separately and drain the water

Heat the milk in a thick bottomed pan

Keep the flame on medium while stirring occasionally

When it reduces to half its quantity, add sugar little by little

Reduced milk will have a sweet taste on it own, so keep a tab on the sweetness.

Keep stirring and slowly add the cooked rice.

Ensure that you don't break the rice while stirring

Add cardamom and edible cardamom powder

Serve chilled or hot.

 

 

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