Bombay Ice Halwa

You will need :-

• ½ cup plain flour (maida)
• ½ cup  cold milk (full fat)
• ½ 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)
• ¼ cup slivers of almond and pistachio
• ½ teaspoon 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
I use only homemade ghee made from organic butter.
make sure you stick with accurate measurements

More Halwa recipes for you to try


1. Habshi Halwa

2. Almond, Coconut and Pineapple Halwa

3. Aate Ka Halwa

4. Coconut 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

Yield: 10-12 piecesAuthor: Jagruti DhanechaPrint RecipePin it

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Bombay Ice and Golden Halwa

Bombay Ice and Golden Halwa is a popular sweet delicacy from the state of India, Maharashtra.

ingredients

• ½ cup plain flour (maida)
• ½ cup  cold milk (full fat)
• ½ cup  pure ghee (homemade)
• 1 cup sugar
• ¼ cup slivers of almond and pistachio
• ½ teaspoon 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..:)

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.

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