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.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 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 |
Method / Instructions
- 1. Prepare the Bread: Tear the pav buns or bread into small pieces and keep aside.
- 2. Prepare the Milk Syrup: 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. Roast the Bread: In another deep pan, heat ghee over medium flame. Add the torn bread pieces and roast gently until golden and crisp, allowing them to absorb the ghee.
- 4. Add the Milk: Slowly pour the warm milk over the bread mixture, stirring continuously to blend well and prevent lumps.
- 5. Cook the Halwa: 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. Garnish and Serve: Remove from heat and transfer to a serving dish. Garnish with extra nuts if desired. Serve warm or at room temperature.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 385 Kcal |
| πͺ Protein | 4.8 g |
| πΎ Carbohydrates | 45.2 g |
| π₯ Total Fat | 21.4 g |
| π§ Saturated Fat | 12.6 g |
| π± Dietary Fibre | 1.1 g |
| π¬ Total Sugars | 31.8 g |
| π§ Sodium | 165 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- 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.
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