Bread Mithai

I made Bread mithai for this weekend’s dessert, this weekend was a little special since my husband returned home from a nearly 2-month long business trip. The kids were squealing in delight and my daughter being the first to spot her dad alight from the taxi, ran all over the house screaming that her dad had arrived. After 2 months of ready-to-eat microwaved meals, cold sandwiches and Nandos (which he enjoyed a lot), my husband wanted a full blown Indian meal – biryani, mutton kola urundai, chicken gravy and the works. I wanted it to be special and I wanted to replicate the bread based sweet that we had eaten in Muslim weddings. It’s like a halwa, but it absolutely melts in your mouth and is delightfully sweet and decadent.

The Bread mithai that I made was not exactly the same but somewhere there. It was pretty close and it tasted great. This is a pretty quick dessert to make and it can be served warm or chilled. If you are serving it chilled, remove from refrigerator and let sit at room temperature for half an hour or so for the sweet to soften. Then serve.

Prep time: 5 mins
Cooking time: 15 mins
Serves: 6-7

Ingredients

Sweet Bread – 8 slices edges trimmed and cut into triangles
Ghee – ¼ cup + 1 tbsp
Sweetened Condensed milk – 100 gm
Milk – 1-1/2 cup
Sweetened Khoa – 50 gm
Cashewnuts – a handful

Method

1.      Heat ¼ cup ghee in a heavy bottomed pan and when hot drop the bread slices and fry till golden. Deep fry in batches all the 16 pieces (8*2). Remove onto absorbent paper. Let cool.

2.      In the remaining ghee, drop the cashew nuts and fry till golden. Remove onto absorbent paper. Set aside.

3.      Break up the fried bread pieces into bite sized pieces roughly.

4.      In a bowl, mix condensed milk, milk and sweetened khoa and whisk till well combined. Set aside.

5.      In a shallow pan, layer the bread pieces, top with nuts. Pour the milk mixture on top and simmer till all the milk is absorbed and it is almost a halwa consistency – about 5-10 minutes. Stir around a bit. Add 1 tablespoon ghee around the edges of the pan. Continue cooking till the ghee starts shimmering around the edges of the pan – about 1-2 minutes.

6.      Remove from fire. Serve warm or chilled.