Aug 31, 2011

Bread ka Meetha

Hurricane Irene left in its wake a humongous food collection in my kitchen. One major contender was the humble bread. Today happened to be Gowri festival (one part of the Gowri-Ganesha habba) so I decided to take the opportunity to reduce the inventory a little by making the prasadam using bread. I am christening it Bread ka Meetha :)
Its a sweeet dish but you can look forward to a lesser sweet variant in my fundas at the end of the recipe. Try it out and let me know how it goes!

What you need to make Bread ka Meetha
  • Bread - 6 slices (Brown/White)
  • Milk - 1/2 litre
  • Sugar - 8 heaped tsps
  • Ghee - 6 tsps
  • Almonds (Badam)- few
  • Cashewnuts (Kaju, Godambi)- few
  • Dry Raisins (Kishmish, Vona Drakshi) - few
  • Cardomon (Elaichi, Yelakki) - 1 pod (optional, I did not use it)
Preparation to make Bread ka Meetha (Time : 2 mins)
  • Remove the crust from around the bread
Method to make Bread ka Meetha (Time : 20 mins)
  • Boil milk in a heavy bottomed kadhai. After one boil add the sugar to it and continue simmering it till it reduces to half.
  • In the meantime, deep fry the cashewnuts and almonds in ghee and keep aside
  • Shallow fry the bread pieces in ghee till golden brown (in case of brown bread it would be more of a reddish hue)
Shallow frying bread with ghee was a revelation. The bread pieces soak in ghee extremely fast. So I suggest you pour a tsp of ghee around the bread after placing it on a tawa or pan. This way you would use less ghee and actually make it less caloried!
  • Break each fried bread slice into 4 pieces
  • Once the milk is condensed to half the quantity, add the fried bread pieces and fried nuts to it.
  • Continue to simmer till the bread softens.
  • Bread ka meetha is ready :)
My fundas
  • Toasting bread pieces and adding them to milk is a lower caloried way of making this dish. It would still be very tasty to eat. You could add 1-2 tsp of ghee to the boiling milk to get an equivalent rich impact.


  1. You can microwave the bread with little ghee. Gives the same taste

  2. Thanks Anonymous (would love to know you by name). I will definitely try this next time!


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