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+ servings

Vegan Bread Halwa

A vegan take on traditional Indian / Pakistani bread halwa. Perfect to celebrate Eid or use up some almost-stale bread.
Course Dessert
Cuisine Indian / Pakistani
Keyword bread, bread halwa, desserts, paleo, vegan
Cook Time 30 minutes
Total Time 30 minutes
Servings 8 people
Calories 371kcal
Author Cheryl Malik


  • 4 cups bread crumbs (about 7 slices), preferably whole wheat
  • 1/3 cup coconut oil
  • 1 1/4 cup almond milk
  • 1/2 cup sugar (or about 1/3 cup agave nectar)
  • 1/4 teaspoon rose water
  • 1/2 teaspoon ground cardamom
  • 2 teaspoon coconut oil
  • 2 teaspoons cashews
  • 2 teaspoons raisins
  • 1-2 tbsp cardamom pods
  • 1-2 tbsp grated coconut


  • In a medium saucepan, melt the 2 teaspoons coconut oil over medium heat. Sauté the cashews until golden brown. Set aside. Add raisins and sauté until they puff up - do not burn or char, as they will taste bitter. Set aside. Wipe out the saucepan.
  • Heat 1/3 cup coconut oil over medium heat until melted and then sauté bread crumbs on medium-low heat for about 7 - 10 minutes, or until beautifully browned. Spoon out onto a plate to cool.
  • Meanwhile, heat the almond milk and sugar (or agave) in the saucepan and bring to a boil, boiling just long enough to dissolve the sugar. Stir in the breadcrumbs, rose water, and cardamom and reduce heat to low. Cover and let cook about 3 - 5 minutes.
  • Once the breadcrumbs have completely absorbed the almond milk mixture, cook over medium, stirring constantly, until the mixture begins to pull away from the sides of the pan.


Spoon into a serving bowl, and garnish with cashews, raisins, grated coconut, and cardamom pods.


Serving: 8g | Calories: 371kcal | Carbohydrates: 54g | Protein: 8g | Fat: 14g | Saturated Fat: 10g | Sodium: 447mg | Potassium: 133mg | Fiber: 3g | Sugar: 16g | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg | Net Carbs: 51g