Sunday, December 8, 2019

Mumbai ice halwa recipe. Mahim ka tasty halwa. karachi halwa|sweets|dessert.

      A thin layer-like pudding readily melts when placed in the mouth, which is a favorite of everybody. In general, this pudding is famous as Mumbai Ice Halwa, also famous as Mahim Ice Halwa. Usually, cornflour is used in the Ice Halwa in the original recipe, but it is also can be made by substituting the fine Wheat flour called maida and also made of Semolina. All kinds of Ice Halwa are delicious in themselves.

      मुंह में रखने पर एक पतली परत जैसा हलवा आसानी से पिघल जाता है, जो हर किसी का पसंदीदा होता है। सामान्य तौर पर, यह हलवा मुंबई आइस हलवा के रूप में प्रसिद्ध है, माहिम आइस हलवा के रूप में भी प्रसिद्ध है। आमतौर पर, कॉर्नफ्लोर का उपयोग मूल रेसिपी में आइस हलवा में किया जाता है, लेकिन इसे मैदा नामक बारीक गेहूँ के आटे से बनाकर और सूजी से भी बनाया जा सकता है। सभी प्रकार के आइस हलवा अपने आप में स्वादिष्ट हैं।

 
Mumbai ice halwa recipe. Mahim ka tasty halwa. karachi halwa.
Mumbai ice halwa recipe. Mahim ka tasty halwa. karachi halwa.

 Ingredients:

  • Milk - 2 cup.
  • Sugar - 3/2 cup.
  • Cream (Ghee) - 1/2 cup.
  • Corn Flour(Makai ka ata) - 1/2 cup. (or fine wheat known as maida or Semolina).
  • Food Color - optional as per the choice or no color at all.
  • Saffron (Kesar) - optional.
  • Cardamom (Elachi powder) - 1/2 teaspoon.
  • Almonds chopped (Badam kati hui) - 1 TABLESPOON.
  • Pistachios chopped (Pista kate hue) - 1 TABLESPOON. 

Method:

  1. Add Milk, Sugar, Corn Flour, and Ghee in fry-pan and heat for a approximately 5 minute.
  2. Stir continuously to prevent the sticking and forming of lumps.
  3. After 5 minutes, the mixture starts to become glossy like paste.
  4. Add food color if you like.
  5. Also, add some Saffron Fibre (Keshar resha) if you like.
  6. Again mix well on medium flame.
  7. Add Cardamom(Elayachi powder) and mix it again.
  8. Add some Ghee if no glossy look formed.
  9. Apply some ghee on the butter paper and spread the Ice Halwa mixture and make a thin layer with a rolling pin.
  10. Don't forget to apply some Ghee on the rolling pin to prevent sticking.
  11. Spread chopped Almonds, Pistacho evenly and press again with the rolling pin.
  12. Cut the Ice Halwa mixture layer into square pieces carefully.
  13. Let it cool for 3-4 hours naturally which is recommended or refrigerate for a 15 minute.
  14. Bombay Ice Halwa is ready to serve.
  15. It can be stored for a week in the refrigerator.

Hinglish:

  1. Kadhai mein doodh, chini, makkai ka aata aur ghee daalakar 5 minat tak garm karen. 
  2. Chipakne se aur lumps banane ko rokene ke liye liyeachchhi tarah  lagaataar hilate rahe. 
  3. Karib 5 minute ke baad mixture paste jaisa aur chamakadaar hone lagata hai. 
  4. Agar pasand ho to food color dal sakte ho.
  5. Isake alaava, yadi aap chaahen to kuchh keshar reshe mila sakte hai.
  6. Fir se madhyam aanch par achchhee tarah se milaen. 
  7. Elayachi powder dalen aur phir se milaen. Agar glossi nahin banata hai, to thoda aur ghee daalen.
  8. Butter pepar par thoda ghee lagaen aur yah halave ke mixture ko phailaen aur belan se patalee parat banayen. 
  9. Chipakan rokane ke lie roling pin par kuchh ghee lagaana na bhoolen. 
  10. kata hua baadaam, pista samaan roop se phailaen aur roling pin ke saath phir se dabaen. ise 3-4 
  11. Ice Halwa ke mishran kee parat ko chaukor tukadon ko dhyaan se kaaten.
  12. 3-4 ghante ke lie se thanda hone ya friz mai thanda hone ke liye 15 minute tak rakhe.
  13. Bombay Ice halwa taiyaar hai. 
  14. Ice Halwa refrigerator mein ek week ke liye sangraheet kiya ja sakata hai.

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