Bombay Ice Halwa

Enjoy mind cooling Halwa recipe. This halwa is one of my favorite. I simply love how it is loaded with all ground nuts on top. For healthier version I make with Semolina but it is made with Corn starch to get that soft crisp texture. I am satisfied with the result made with semolina but if you want traditional recipe, use 1/4 cup of corn starch instead of Semolina.

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Bombay Ice Halwa
Prep Time
8 mins
Cook Time
20 mins
Total Time
30 mins
 
Recipe Creator: Bhavna
Ingredients
  • 1/4 cup fine white semolina (Sooji or Rawa) or 1/4 cup Corn Starch for store bought kind texture
  • 1/4 cup ghee (clarified butter)
  • 1 cups sugar
  • 1 cup cold milk (I add 2 cups milk since I like milkly taste)
  • 6 almonds thinly slivered
  • 8 pistachios thinly slivered
  • 1/4 tsp . cardamom granules crushed coarsely
  • 2-3 pinches saffron strands crushed
  • 1/4 tsp .rose water
  • 2 large clean thick plastic sheets (approx.2 sq. feet each)
  • A few feet length of grease proof paper.
Instructions
  1. Mix almonds, pistas, cardamom, saffron, keep aside.
  2. Grease both sheets on one side, keep aside.
  3. Make sure to prepare everything before you start cooking Halwa.
  4. Mix semolina, ghee, sugar, milk in a large heavy pan.
  5. Place on stove on high heat, bring to a boil while stirring continuously.
  6. Reduce heat, stirring continuously, till a very soft dough is formed.
  7. Take off heat, add rose water and 1 tsp. ghee.
  8. Temper by kneading with a spatula till smooth.
  9. Place flattened lump in the centre of one sheet, greased side up.
  10. Cover with second, greased side down.(I just use plastic wrap)
  11. Roll as thinly as possible with a large rolling pin.
  12. Before almost done, sprinkle mixed topping evenly over halwa.
  13. Finish rolling, carefully peel off top sheet.
  14. Mark pieces as desired, with a pizza cutter, while still soft.
  15. Cut similar pieces from grease proof paper. Keep aside.
  16. When halwa is cool and stiff enough to handle, carefully lift pieces.
  17. Pile interleaved with greaseproof paper, between each slice.
  18. Store in airtight container.