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ice halwa recipe | how to make Bombay ice halwa | mumbai halwa or mahim halwa

Bombay ice halwa originated in Mumbai. Ice halwa gets its name from its color and texture. It is white as ice, very cool and the texture is melt in the mouth. It is a very rich and delicious sweet loaded with nuts and saffron as a topping. Bombay ice halwa comes in thin sheets of squares with a unique texture and taste.

This halwa can be prepared either with maida or cornstarch or sooji/ rava, well the traditional recipe is made with cornstarch. But I made it with maida to set it quickly and have the same taste. The preparation time is very less compared to the drying time as it is a bit too long and requires a lot of patience, otherwise, it is a yummy recipe that is worth the wait. Do try it this season!

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Recipe video

ice halwa recipe | how to make Bombay ice halwa | mumbai halwa or mahim halwa

Author Nehas Cook Book
3.43 from 7 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Indian sweets
Cuisine Indian
Servings 10 pieces


  • ½ cup milk
  • ½ cup ghee
  • ½ cup maida or all-purpose flour
  • 1 cup sugar
  • 7-8 saffron strands soaked in milk or yellow food colour
  • ¼ tsp cardamom powder
  • ¼ tsp cardamom seeds
  • 2 tbsp pistachio slits
  • 2 tbsp almond slits


  • In a kadai take milk, ghee, maida and sugar. Mix well.
  • Add saffron water and mix well.
  • Grease butter paper with ghee and keep it aside.
  • Place kadai on the gas stove and stir continuously keeping the flame and low without forming any lumps.
  • after 7-10 minutes, the mixture starts to thicken and turns into a paste consistency.
  • Mix till the mixture turns glossy. add a tsp of more ghee if it's not turning glossy.
  • When the mixture leaves the sides of the pan, then switch off the flame.
  • Transfer a ladleful of ice halwa mixture onto butter paper. Spread it quickly. also using a rolling pin spread thin/thick thickness as desired.
  • Sprinkle cardamom powder, some cardamom seeds, pistachio slits, and almond slits on halwa.
  • Place another sheet of greased butter paper over it and spread the mixture gently rolling pind.
  • Allow the mixture to cool for 2 hours or refrigerate for 15 minutes.
  • Now cut the ice halwa into squares (along with sheet) once set completely.
  • Bombay ice halwa is ready to serve or store for a week in the refrigerator.


  • use only melted ghee for halwa.
  • use whole sugar granulates, do not add powdered sugar.
  • Take milk, ghee, and flour in equal quantities.
  • cook halwa mixture on medium-low flame; do not cook it on high flame.
  • stir and cook the mixture till it separates the sides of the pan.
  • spread the halwa mixture immediately.
  • press dry fruits and cardamom with a rolling pin, so they will easily stick with halwa.
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