Tear the bread slices into small pieces and set aside.

Heat 3 tbsp of ghee in a non-stick pan on medium heat. Add the cashew nuts and sauté until golden brown. Remove and set aside.

In the same pan, fry the raisins until they puff up. Remove and set aside with the cashew nuts.

Add the remaining ghee to the pan. Toss in the bread pieces and sauté until golden and crisp.

Pour in the milk and stir continuously until the bread absorbs the milk and softens into a halwa-like texture.

Add sugar and mix well until it dissolves completely, and the halwa starts to thicken.

Sprinkle cardamom powder and combine. Cook for another 2–3 minutes, stirring occasionally.

Garnish with the fried cashew nuts and raisins. Serve warm.