Bun Halwa

  • Powdered rusk / bread – 1 cup
  • Sugar – 1 cup
  • Water – 2 cups
  • Ghee – 1/2 cup
  • Cardamom – 4 nos:
  • Roasted cashewnuts – 12 nos
  1. In a wok, heat half the quantity of ghee and roast the powdered rusk till dark brown. Make sure to roast in low flame.
  2. While rusk is being roasted, in a pan, heat water along with cardamom. Once it comes to a boil, add sugar and wait for it to dissolve.
  3. When the rusk is dark brown in colour and you get a nutty aroma, pour the boiling sugar water and continue stirring to ensure there are no lumps.
  4. Pour the remaining ghee and cook till the halwa leaves the sides of the pan (halwa consistency)
  5. Garnish with roasted cashew nuts and serve hot.


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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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