Hello readers,
Ice Halwa, Golden halwa - they look like they cost a fortune but are easy to make. These make gorgeous edible gifts, tie with festive ribbons and present them to friends or your loved ones and indulge in the glory of doing a fine deed..:) definitely, you'll receive lots of 'oohs' and 'aahs' !!
You will need :-
Method :-
Keep ready butter or greaseproof paper and rolling pin on a smooth surface.
Take a non stick pan, add ghee and melt for few seconds on a heat. Switch off the heat.
Add flour, sugar and milk. (add food colour if you're making golden halwa). Mix well.
Once again turn the heat ON and start cooking the mixture, keep stirring continuously on a medium heat and make sure there is no lumps formed.
While on heat keep mixing until the runny content turns to a thick mass.
switch off the heat and quickly transfer the mixture on a butter paper.
Now lay another butter paper on the mixture and quickly start rolling mixture, remove upper paper and generously sprinkle almond and pistachio slivers, cardamom seeds and saffron (for golden halwa) and once again lay the paper on the half rolled mixture.
Again roll out the mixture gently and roll to a 2-3 cm thickness and carefully lift off top layered paper.
Let it cool for few minutes, then cut the halwa squares but do not lift or remove.
Allow halwa squares to cool completely (here I keep at least 4-5 hours, depends which country you are in if warm weather it will take more time)
When they are ready you'll see shiny surface , dry and stiff enough to lift.
Carefully lift each piece and pile interleaved with greaseproof paper between each slice and store in a air tight container or tie with festive ribbons and present them in a beautiful decorated box to friends or your loved ones and indulge in the glory of doing a fine deed..:)
Note:-
I tried various supermarket plain flours, every time I achieved different texture, so I now I stick with only one supermarket's flour, which gave me an excellent result. In the UK I use Tesco brand plain flour but not the value one.
I use only homemade ghee made from organic butter.
make sure you stick with accurate measurements, one spoon here and there your dish can get ruined.
More Halwa recipes for you to try
1. Habshi Halwa
2. Almond, Coconut and Pineapple Halwa
3. Shahi Aate Ka Halwa
4. Nariyal Kesar Halwa
5. Chocolate Halwa
6. Makhandi Halwa
7. Badam Halwa
8. Best Ever Gajar Ka Halwa
Happy Cooking :)
Ice Halwa, Golden halwa - they look like they cost a fortune but are easy to make. These make gorgeous edible gifts, tie with festive ribbons and present them to friends or your loved ones and indulge in the glory of doing a fine deed..:) definitely, you'll receive lots of 'oohs' and 'aahs' !!
You will need :-
- 1/2 cup plain flour (maida)
- 1/2 cup cold milk (full fat)
- 1/2 cup pure ghee (homemade)
- 1 cup sugar (do no even think about taking 1tsp less, I've made that mistake in the past and disappointed results I had)
- 1/4 cup slivers of almond and pistachio
- 1/2 tsp cardamom seeds lightly crushed
- 10-12 saffron threads for golden halwa
- Pinch of yellow food colour for golden halwa
Method :-
Keep ready butter or greaseproof paper and rolling pin on a smooth surface.
Take a non stick pan, add ghee and melt for few seconds on a heat. Switch off the heat.
Add flour, sugar and milk. (add food colour if you're making golden halwa). Mix well.
Once again turn the heat ON and start cooking the mixture, keep stirring continuously on a medium heat and make sure there is no lumps formed.
While on heat keep mixing until the runny content turns to a thick mass.
switch off the heat and quickly transfer the mixture on a butter paper.
Now lay another butter paper on the mixture and quickly start rolling mixture, remove upper paper and generously sprinkle almond and pistachio slivers, cardamom seeds and saffron (for golden halwa) and once again lay the paper on the half rolled mixture.
Again roll out the mixture gently and roll to a 2-3 cm thickness and carefully lift off top layered paper.
Let it cool for few minutes, then cut the halwa squares but do not lift or remove.
Allow halwa squares to cool completely (here I keep at least 4-5 hours, depends which country you are in if warm weather it will take more time)
When they are ready you'll see shiny surface , dry and stiff enough to lift.
Carefully lift each piece and pile interleaved with greaseproof paper between each slice and store in a air tight container or tie with festive ribbons and present them in a beautiful decorated box to friends or your loved ones and indulge in the glory of doing a fine deed..:)
Note:-
I tried various supermarket plain flours, every time I achieved different texture, so I now I stick with only one supermarket's flour, which gave me an excellent result. In the UK I use Tesco brand plain flour but not the value one.
I use only homemade ghee made from organic butter.
make sure you stick with accurate measurements, one spoon here and there your dish can get ruined.
More Halwa recipes for you to try
1. Habshi Halwa
2. Almond, Coconut and Pineapple Halwa
3. Shahi Aate Ka Halwa
4. Nariyal Kesar Halwa
5. Chocolate Halwa
6. Makhandi Halwa
7. Badam Halwa
8. Best Ever Gajar Ka Halwa
Bombay Ice halwa, Mahim halwa, Indian sweets, festival sweets, how to make bombay halwa
Sweets, desserts, Indian sweets, Indian Mithai
Maharashtra India

Bombay Ice and Golden Halwa
Bombay Ice and Golden Halwa is a popular sweet delicacy from the state of India, Maharashtra.
ingredients
- 1/2 cup plain flour (maida)
- 1/2 cup cold milk (full fat)
- 1/2 cup pure ghee (homemade)
- 1 cup sugar
- 1/4 cup slivers of almond and pistachio
- 1/2 tsp cardamom seeds lightly crushed
- 10-12 saffron threads for golden halwa
- Pinch of yellow food colour for golden halwa
instructions
Keep ready butter or greaseproof paper and the rolling pin on a smooth surface.
Take a non-stick pan, add ghee and melt for few seconds on a heat. Switch off the heat.
Add flour, sugar and milk. (add food colour if you're making golden halwa). Mix well.
Once again turn the heat ON and start cooking the mixture, keep stirring continuously on a medium heat and make sure there are no lumps formed.
While on heat keep mixing until the runny content turns to a thick mass.
switch off the heat and quickly transfer the mixture on a butter paper.
Now lay another butter paper on the mixture and quickly start rolling mixture, remove upper paper and generously sprinkle almond and pistachio slivers, cardamom seeds and saffron (for golden halwa) and once again lay the paper on the half rolled mixture.
Again roll out the mixture gently and roll to a 2-3 cm thickness and carefully lift off the top layered paper.
Let it cool for few minutes, then cut the halwa squares but do not lift or remove.
Allow halwa squares to cool completely (here I keep at least 4-5 hours, depends on which country you are in if warm weather it will take more time)
When they are ready you'll see the shiny surface, dry and stiff enough to lift.
Carefully lift each piece and pile interleaved with greaseproof paper between each slice and store in an airtight container or tie with festive ribbons and present them in a beautifully decorated box to friends or your loved ones and indulge in the glory of doing a fine deed..:)
Take a non-stick pan, add ghee and melt for few seconds on a heat. Switch off the heat.
Add flour, sugar and milk. (add food colour if you're making golden halwa). Mix well.
Once again turn the heat ON and start cooking the mixture, keep stirring continuously on a medium heat and make sure there are no lumps formed.
While on heat keep mixing until the runny content turns to a thick mass.
switch off the heat and quickly transfer the mixture on a butter paper.
Now lay another butter paper on the mixture and quickly start rolling mixture, remove upper paper and generously sprinkle almond and pistachio slivers, cardamom seeds and saffron (for golden halwa) and once again lay the paper on the half rolled mixture.
Again roll out the mixture gently and roll to a 2-3 cm thickness and carefully lift off the top layered paper.
Let it cool for few minutes, then cut the halwa squares but do not lift or remove.
Allow halwa squares to cool completely (here I keep at least 4-5 hours, depends on which country you are in if warm weather it will take more time)
When they are ready you'll see the shiny surface, dry and stiff enough to lift.
Carefully lift each piece and pile interleaved with greaseproof paper between each slice and store in an airtight container or tie with festive ribbons and present them in a beautifully decorated box to friends or your loved ones and indulge in the glory of doing a fine deed..:)
NOTES:
I tried various supermarket plain flours, every time I achieved different texture, so I now I stick with only one supermarket's flour, which gave me an excellent result. In UK I use Tesco brand plain flour but not the value one. I use only homemade ghee made from organic butter. make sure you stick with accurate measurements, one spoon here and there your dish can get ruined.
All rights reserved - Jagruti's Cooking odyssey
Created using The Recipes Generator
Happy Cooking :)
Absolutely gorgeous, this is awesome !
ReplyDeleteReally nice pictures. You have made ice halwa into a very romantic mithai:) Maybe one day when I am in an adventurous mood will try the recipe. I hear it's not easy to make.
ReplyDeleteMayuri..follow this recipe, there won't be any problem :)
Deletethis is my most fav sweet since childhood...but nowadays i dont get these - there is one famous store called "Kakada Ramprasad" in chennai were i ate this for first time when i was studying 3rd std...they are sooooo yum and melting...i think you made it a bit thick cse have seen this in paper thin versions...had the recipe with me but as it takes time i was not trying - seeing yours is so tempting to make
ReplyDeleteThanks Divya. Yes, I made them slightly thicker than shop bought as they are not easy to lift if made to thin at home, I guess shop bought are made with machines. However the taste is exactly the same with this recipe :)
Deletethat looks very very good ...def will be trying it ..
ReplyDeletelove, love, love, love I can name only LOVE to these :-)
ReplyDelete:)
Deleteam definitely going to make it. looks lipsmacking
ReplyDeleteThis looks great do send it to Lets cook sweet treats for valentine at simply.food.
ReplyDeleteLooks beautiful Jagruti, Love that golden color, the nuts on top is simply marvelous!!! :)
ReplyDeletei love tis so much.. wonderfulrecipe
ReplyDeleteIt's beautiful!!!! Jagruti...I would love to try making this at home....
ReplyDeletegorgeous ladies..i mst say...so beautiful.. luvd ur write-up too Jagruti
ReplyDeleteVery nice ice halwa, this is new dish for me, I never tasted before, but I would love to try, Your presentation and photos are stunning.
ReplyDeleteDid I read that you can buy ice halwa in UK? If so I would love to know where as I just love this halwa.
ReplyDeleteLooks great. What type of sugar do you use? And is the ghee melted?
ReplyDeleteI have used normal sugar. You can me melt ghee in the pan.
DeleteI did this today with the same exact measurement you've provided and I think I must have overmixed or cooked too much because it harden while I was rolling it in between two sheets of greasepaper and the nuts didn't stick. I did however get the nice sheen on top. So why did it harden too quick when I was rolling it? Any idea?
ReplyDeleteHi, Really sorry to hear that this recipe didn't turn out good for you. I can guess that yes, maybe you have cooked the mixture too much. Also just want to point out that here in the UK full fat milk has only 4% fat.
DeleteThose are beautiful. What an interesting dessert and gift!
ReplyDeleteOne of my absolute favorite Mithai from India. I LOVE Bombay Halva. Boy do I have some pleasant memories as a kid. This looks so easy.
ReplyDeleteOh my! I love halwa! I always have to buy it so I'm so excited for this recipe so that I can finally make it at home! There's something absolutely decadent and delish about this that I can't stop eating! haha :)
ReplyDeleteThis is such a thoughtful idea as a gift instead of chocolate. It has pistachios and almonds which add to the complex flavor of this tasty treat.
ReplyDeleteI absolutely love Indian sweets, so so tasty. I used to live in Derby, and would take a long walk on occasion, just to visit my favourite Indian sweet shop. I would select some, which would be put in a lovely box. A treasured box of deliciousness. Your recipe is wonderful, and I would be delighted to try them myself. I love your story of Valentines, how sweet.
ReplyDeleteSuch beautiful presentation! I love the heart-shaped ones. Brilliant use of cookie cutters. It's not easy making ice halwa look good and you've excelled!
ReplyDelete