Instant bread ladoo is a wonderful way to use up leftover bread at home. We are often left with some bread slices at the end of the pack and many a times we either use it for bread crumbs or people like me just store in the refrigerator and do not know what to do with it 🙁 This bread ladoo recipe is a super delicious and a very quick recipe. I made this today just for myself using 3 bread slices and it came out very tasty.
You need not even add coconut to coat them and eat them just like that or you can just leave it without making ladoo and relish like halwa 😀
This recipe is featured in foodgawker.
There are more such lovely sweet recipes in the blog, do not forget to check them out —- here.
Cooking time: 10 mins
Bread slices – 2-3 (cut into small pieces)
Grated or desiccated coconut – 3 tbsp
Sugar – 1/8 cup (depending on sweetness you prefer)
Milk/water – 3-4 tbsp (just enough to bind the ladoo)
Ghee/butter – 1/8 cup
Cashew nuts – 1 tbsp
Raisins – 1 tbsp
Cardamom or elaichi powder – ¼ tsp
- First, dry roast the grated coconut for a few seconds till it becomes dry and turns into pale golden color. Be careful not to burn it. Transfer to a plate.
- Heat ghee in the same pan and add the cashew nuts and raisins. Fry till the raisins bulge and cashews turn into lovely golden color. Transfer to a plate.
- Into the same pan, add the bread pieces and fry till the bread is slightly fried.
- Add the cardamom, sugar and milk and fry till the bread becomes mushy and turns into a thick paste. The consistency should be similar to a thick halwa.
- Remove from heat and allow to cool slightly.
- Prepare balls from this mixture and roll each ball in the coconut.
- Place a cashew and raisin on each ladoo. These lovely instant bread ladoos are sooo addictive!!
- You can mix the nuts in the halwa itself.
- Ghee is highly recommended for this recipe, though butter is fine too.