Bombay ice halwa

BOMBAY ICE HALWA /  MUMBAI HALWA / MAHIM HALWA / PAPER HALWA   

BY SHWETA GALINDE 

Bombay ice halwa is also known as Mumbai halwa, Mahim halwa or paper halwa, and looks almost like Karachi halwa. Its origin can be traced back to a small island of Mahim near Mumbai.

The recipe idea of this sweet was floated by Mohanlal Mithaiwala who are said to be the first ones to sell this mithai years ago.

Later, it started selling in mithai shops all over Mumbai, and gradually traversed boundaries and found fame in other parts of the country as well.

Now, you can find this sweet delicacy almost everywhere in India, though it remains a signature dish of the city of Mumbai. Basic taste remains same everywhere but colour and thickness may vary from place to place.

Ice halwa is a layered sweet prepared with a mixture of cornflour and milk. Traditionally, corn starch is added to this sweet to give it some depth but many people replace it with semolina (sooji) or all-purpose flour (maida).

This recipe makes it the traditional way to let you enjoy ice halwa in its most elementary form. The paper-thin melt-in-mouth halwa with crunchy nuts dressing is perfect for your sweet tooth this season.

It has been described as a “unique confection of thin layers of sweet dough pressed into compact squares and separated by sheets of greaseproof pape

Bombay Halwa recipe is very popular all over the world. Bombay Halwa Recipe is very easy to make at home, which is prepared from mixtures of milk and cornflour. Traditionally these halwa are made with cornflour

INGREDIENTS

• Semolina / fine sooji   – ¼ cup
• Ghee – 6 tbsp
• Milk –  2 cup
• Sugar – 1 cup
• Food colour – a pinch or saffron mixed with 1 tbsp milk  [optional ]
• Chopped pista + almonds as required
• Melon seeds
• Cardamom pwdr – 1/2 tsp
• Ghee greased butter paper / foil /plastic sheet
• any essence like rose etc

METHOD  [ cooking to be done on low flame by continously stirring ]

Mix  sooji , milk, sugar and 4 tbsp  ghee in a thick bottomed pan.

Stir continously  and cook on low flame.

The mixture will start bubbling and will become thicker. [ 6  mins ]

Add food colour and give a mix .

Add 2 tbsp ghee gradually little by little  , mix  and cook .

The whole mixture will become a soft lump and start leaving the pan . take a small potion and roll ,if it forms a ball without sticking means the mixture is ready . It takes 20 mins .

Turn off the flame and keep stirring .

Quickly transfer the mixture to a greased butter paper.

Close with another piece of paper and roll the mixture into a thin sheet.

Roll it as thin as you can using a rolling pin / belan .

Sprinkle cardamom powder and chopped nuts generously. Gently press.

Set at room temperature for 4 hrs or refrigerate for 2 hours.

Using a kitchen scissor cut through the halwa into small squares along with butter paper. Store in airtight container. While serving, peel off the paper and serve at room temperature.

These thin square slabs are melt in mouth kind of sweet, with the crunchy nuts topping this taste divine. ENJOI !!!!!

NOTE  –

1. Instead of sooji use cornflour .
2. If you don’t have fine sooji , use regular sooji by grinding in mixie .

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