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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

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.