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.

Bombay Ice Halwa

Prep Time8 minutes
Cook Time20 minutes
Total Time30 minutes
Author: Bhavna

Ingredients

  • ¼ cup fine white semolina (Sooji or Rawa) or 1/4 cup Corn Starch for store bought kind texture
  • ¼ 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
  • ¼ tsp . cardamom granules crushed coarsely
  • 2-3 pinches saffron strands crushed
  • ¼ 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.