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.
Bombay Ice Halwa
Prep Time
8 mins
Cook Time
20 mins
Total Time
30 mins
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
- Mix almonds, pistas, cardamom, saffron, keep aside.
- Grease both sheets on one side, keep aside.
- Make sure to prepare everything before you start cooking Halwa.
- Mix semolina, ghee, sugar, milk in a large heavy pan.
- Place on stove on high heat, bring to a boil while stirring continuously.
- Reduce heat, stirring continuously, till a very soft dough is formed.
- Take off heat, add rose water and 1 tsp. ghee.
- Temper by kneading with a spatula till smooth.
- Place flattened lump in the centre of one sheet, greased side up.
- Cover with second, greased side down.(I just use plastic wrap)
- Roll as thinly as possible with a large rolling pin.
- Before almost done, sprinkle mixed topping evenly over halwa.
- Finish rolling, carefully peel off top sheet.
- Mark pieces as desired, with a pizza cutter, while still soft.
- Cut similar pieces from grease proof paper. Keep aside.
- When halwa is cool and stiff enough to handle, carefully lift pieces.
- Pile interleaved with greaseproof paper, between each slice.
- Store in airtight container.
