I was introduced to Bun Halwa on our visit to the temple town of Madurai, a couple of years ago. While breakfasting at the iconic Gopu Iyengar’s one day, Bun Halwa was on the list of specials. We had never tried it before, were intrigued enough to order it, and fell in love with it when it arrived. When they saw how much I was enjoying the piping-hot halwa, the serving staff was kind enough to teach me how to go about making it. After that, this has been a go-to dessert at our place, any time we have buns (or bread!) left over.
I present to you today the way I prepare Bun Halwa at home, largely the way I learnt at Madurai, with a few little flourishes of my own. Let me tell you that this is one super simple dessert to make, one you can blindly trust when you have unannounced guests over and need to make a sweet treat in a jiffy. It’s a delicious, delicious way to use up those last few bakery buns or bread that have been lying around the house, threatening to go stale! 🙂
Let’s now check out the recipe for Bun Halwa aka Easy Bread Halwa.
Ingredients (serves 2):
- 2 medium-sized buns
- About 4 tablespoons ghee
- 1/2 cup sugar
- 1 cup water
- 1 tablespoon raisins
- 6-7 cashewnuts
- 6-7 almonds
- 2 generous pinches of cardamom powder
- 4-5 glace cherries for decoration (optional)
1. Cut up the buns into small squares. Keep ready.
2. Heat 1 tablespoon ghee in a pan, and add the bun pieces to it. Fry the bun pieces on medium flame till they get brown and slightly crisp. Do not burn them. Transfer the fried pieces of bun to a plate and keep aside.
3. In the same pan, take the water and sugar together and place on high heat. Let the sugar get completely dissolved in the water.
4. When the sugar syrup starts bubbling, reduce the flame to medium. Add in the fried bun pieces. Mix well, mashing the bun pieces with your ladle. Add in a tablespoon more of ghee.
5. Continue to cook on medium flame, stirring constantly, till the mixture leaves the sides of the pan begins to come together like a halwa. Add 1 more tablespoon of ghee to the pan at this stage, and mix well. Switch off gas.
6. Mix the cardamom powder to the Bun Halwa.
7. Now, chop the almonds and cashewnuts roughly. Heat the remaining 1 tablespoon ghee in a small pan. Turn the flame down to medium, and add in the raisins and the chopped cashewnuts and almonds. Mix well and let them stay in till the raisins plump up and the nuts begin to brown. Don’t let the dry fruits and nuts burn.
8. Mix the fried raisins, cashewnuts and almonds into the Bun Halwa. Serve hot, decorated with chopped glace cherries (if using).
1. I have used two Nilgiri’s tea buns here, which were moderately sweet. If you are using sweeter milk buns instead, you could decrease the quantity of sugar you use.
2. Bread can be used in place of buns. About 6 slices of bread could be used in the above recipe, in the place of the 2 buns.
3. Adjust the quantity of ghee and sugar you use, as per personal taste preferences.
4. A bit of rose essence can be added to this Easy Bread Halwa, too. Here, I haven’t.
5. This Bun Halwa tastes best when had hot or warm.
6. Some versions of Bun Halwa also use milk. I haven’t used any here.
7. Don’t skimp on the ghee, otherwise the halwa will stick to the bottom of the pan and turn out lumpy and tasteless.
This post is for the Foodie Monday Blog Hop. Every Monday, the members of this group share recipes as per a certain theme.
The theme this week is #MithaiMeinTwist, suggested by Sasmita of First Timer Cook. For the theme, we are showcasing Indian dessert recipes with a twist. This Bun Halwa aka Easy Bread Halwa was my choice for the same.