Ciabatta Halwa

Though I am not a dessert person, Bread ka halwa is one dessert I can never pass. I have loved it since childhood and it still remains my favourite halwa.

There are many ways Bread is enjoyed in form of halwa. Like the Double ka meetha, where its sliced and fried and soaked in cream mixture keeping the slices intact, or as halwa where its sliced and fried but cooked with the cream/milk mixture (looks like the halwa I have made today ) and also where the stale bread is made into fine crumbs by grinding in food processor and then made just like Sooji ka Halwa, except you use powdered bread instead of sooji.

To make a good halwa with bread, its important that the bread is somewhat stale. Back at home if we did not have stale bread, I remember my mom would let the fresh bread dry out on old newspapers.

So I thought Ciabatta would be perfect for the halwa, as it really dries out when stale. I pounded the bread using a pestle, but you dont have too, you can grind it in food processor, it tastes even better that way I think.


1/2 C ghee
2 1/2 C coarse bread crumbs
1" cinnamon
1 1/2 C milk
3/4 C sugar
pinch saffron
1/2 tbsp. elaichi pdr/ cardamom pdr
1/4 C sliced almonds
1 1/2 tsp Kewda extract


Pound or chop stale Ciabatta into coarse crumbs.Heat ghee , add the cinnamon and bread crumbs and roast till golden.

Add milk, saffron, and cardamom pdr and cook till the milk is absorbed. Then add sugar and cook for few more minutes

Remove from heat add the Kewda extract and mix well.I like it best while its warm

Enjoy !


Use the measurements of the ingredients as a guide, the quantity of ghee, milk and sugar will depend on how dry/stale the bread is.

P.S. Check out my other blog "the halal foodie " , subscribe and follow to keep in touch. I look forward to see you there :)


Eggless Custard Powder Cupcakes

Few days back I came across this recipe on Easy Crafts and wanted to try it. So when my son asked for a cake I knew exactly what I was gonna bake.
After looking up for more similar recipes, I decided to go with this one made by Nithya of 4th sense cooking. I followed the recipe closely, the only difference is I baked my cupcakes at 375F for about 15 mins.

I tried an eggless cake recipe for the first time and I did not miss the eggs at all, infact I forgot to cream the sugar with the butter and added it to the flour mixture, the cakes still turned out to be super moist, but my muffin tops were dry, I guess I should have baked them at a lower temperature or for less time.

(Recipe by Nithya of 4th Sense Cooking)


11/2 C All purpose flour(maida)
3/4 C Custard powder(vanilla flavor) 
3/4 C powdered sugar 
2 1/4 tsp. baking powder 
3/4 C butter, at room temperature
1 C Milk


Sift maida, custard powder and baking powder together.

In a bowl, beat butter and sugar until creamy. Add the sifted flours to the butter sugar mixture and mix well. Add the milk gradually and beat slowly until everything comes together.

Preheat oven to 375°F . Line the muffin tray with liners.

Fill muffin cups with batter up to 3/4th and bake it for 15-20 mins at 375°F or 190°C. 

Check if cooked by inserting a skewer in the center. Once done, allow it to cool on a wire rack for a while.

Sending this to Srivallis Kids Delight - Easy to make Snacks under 30 mins. event hosted by Rujuta

P.S. Check out my other blog "the halal foodie " ,  subscribe and follow to keep in touch. I look forward to see you there :)