Pav no Halwo

 

Rich and comforting Bohra sweet pudding made from bread, milk, and ghee

Yield: Serves 6 | Total Time: 45 minutes

Cultural Notes:

Pav no Halwo, literally meaning “Bread Halwa, or Double ka Meetha” is a cherished Bohra mithaas made from leftover or fresh pav (bread rolls) transformed into a decadent, ghee-rich dessert. Traditionally prepared during community gatherings or family occasions, this halwa embodies the Bohra ethos of zero-waste cooking—reviving stale bread into a festive delight. It is commonly served at jaman (community meals) during majlis, milad, or zyaafat gatherings, and often enjoyed warm as a comforting end to a meal.

The preparation is typically slow-cooked in a lagan, with the bread soaked in milk and roasted in ghee, then blended with sugar, khoya, and a generous helping of dry fruits. The aromatic notes of cardamom and sometimes saffron elevate its richness, while its crumbly texture and buttery depth make it a nostalgic favorite among Bohra elders and children alike. Whether served individually or spooned communally from a large thaal, Pav no Halwo is more than dessert—it is an expression of hospitality, tradition, and culinary ingenuity.

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Ingredients

Main

• 6 Pav buns (or white bread slices)

• 1 cup Sugar

• 1 cup Milk

• 100 gms Pure Ghee

• ½ tsp Cardamom Powder

• 2 tbsp Chopped Nuts (almonds, pistachios)

• 2 tbsp Raisins

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Method

1. Tear the pav buns or bread into small pieces and keep aside.

2. In a heavy-bottomed pan, heat the milk and add sugar. Stir continuously until the sugar dissolves completely to form a milky syrup. Keep warm.

3. In another deep pan, heat ghee on a medium flame. Add the torn bread pieces and roast gently until golden and crisp, absorbing the ghee.

4. Slowly pour the warm milk over the bread mixture. Stir continuously to blend well and prevent lumps.

5. Add cardamom powder, chopped nuts, and raisins. Cook on low heat, stirring constantly until the mixture thickens to a halwa consistency and the ghee starts to separate.

6. Remove from heat and transfer to a serving dish. Garnish with extra nuts if desired. Serve warm or at room temperature.

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Chef’s Notes

• Use fresh pav buns or white bread slices as per availability.

• Roast bread gently to develop a pleasant nutty flavor.

• Sugar provides a clean sweetness and slightly lighter color compared to jaggery.

• Perfect as a dessert or teatime mithaas, pairs beautifully with chai.