Himachali Bread Ka Meetha( Best Bread Sweet Dish) HimachalAuthentic#delicious#Traditional#Famous
Himachali Bread Ka Meetha
Fried bread cubes in saffron–fennel syrup with cashews — a Dham-style dessert
Bread ka meetha — a traditional Himachali sweet where fried bread cubes soak in a warm syrup of sugar, fennel, cardamom, and a touch of orange colour, finished with ghee-roasted cashews. Rich, aromatic, and perfect served warm after a festive meal.
Ingredients
Main
- 2 slices white bread
- 1½ cups white sugar
- 1 cup water
- 1 tbsp desi ghee (for the wok, plus ½ tsp for frying bread)
- ¼ cup cashews
- 1 tsp fennel seeds (saunf)
- ¼ tsp green cardamom powder
- ½ tsp lemon juice
- Pinch of orange food colour
Instructions
- Prep the bread. 0:21 Trim the edges from the bread slices and cut into small, uniform cubes.
- Fry the bread. 0:31 Fry the bread cubes in a little ghee until golden brown and crisp. Set aside.
- Roast cashews and fennel. 0:37 In a separate wok, heat 1 tbsp ghee. Add fennel seeds and cashews; cook about 2 minutes until fragrant.
- Make the syrup. 0:43 Add sugar and water to the wok. Stir in cardamom powder, lemon juice, and orange food colour.
- Simmer and combine. 0:50 Boil the syrup for about 10 minutes. Add the fried bread cubes and simmer 5 minutes more until they absorb the flavours and the syrup thickens slightly.
- Serve. Serve warm for a traditional Himachali experience.
Pro tip: Fry the bread until crisp so it holds shape in the syrup — soft bread turns mushy. A squeeze of lemon keeps the chashni clear and balanced.
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