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

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Image of the ice halwa of Mahim, Mumbai.

The popular ICE-Halwa of Mumbai, Maharashtra, is a thin layer-like pudding.

    This sweet is known as a Mumbai Ice Halwa, also famous as Mahim Ice Halwa. Ice Halwa is made from corn flour in the original recipe, though fine Wheat flour (maida) or Semolina is used instead of Corn flour. All kinds of Ice Halwa are delicious in themselves.

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    рдЗрд╕ рдоिрдаाрдИ рдХो рдоुंрдмрдИ рдЖрдЗрд╕ рд╣рд▓рд╡ा рдХे рд░ूрдк рдоें рдЬाрдиा рдЬाрддा рд╣ै, рдЬिрд╕े рдоाрд╣िрдо рдЖрдЗрд╕ рд╣рд▓рд╡ा рдХे рдиाрдо рд╕े рднी рдЬाрдиा рдЬाрддा рд╣ै। рдЖрдЗрд╕ рд╣рд▓рд╡ा рдоूрд▓ рд░ेрд╕िрдкी рдоें рдордХ्рдХे рдХे рдЖрдЯे рд╕े рдмрдиाрдпा рдЬाрддा рд╣ै, рд╣ाрд▓ांрдХि рдордХ्рдХे рдХे рдЖрдЯे рдХी рдЬрдЧрд╣ рдоैрджा рдпा рд╕ूрдЬी рдХा рдЗрд╕्рддेрдоाрд▓ рдХिрдпा рдЬाрддा рд╣ै. рд╕рднी рддрд░рд╣ рдХे рдмрд░्рдл рдХे рд╣рд▓рд╡े рдЕрдкрдиे рдЖрдк рдоें рд╕्рд╡ाрджिрд╖्рдЯ рд╣ोрддे рд╣ैं.



Ingredients for Ice-Halwa:

  • 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 tsp.
  • Almonds chopped (Badam kati hui) - 1 Tbsp.
  • Pistachios chopped (Pista kate hue) - 1 Tbsp.

Method of Ice-Halwa:

  1. Add Milk, Sugar, Corn Flour, and Cream (clarified butter: Ghee) in a fry pan and heat for approximately 5 minutes.
  2. Stir continuously to prevent the sticking and forming of lumps.
  3. After 5 minutes, the mixture starts to become a glossy paste.
  4. Then add food color if you like.
  5. Also, add some Saffron Fibre (Keshar) if you like.
  6. Again mix well on medium flame.
  7. Add Cardamom(Elaichi powder) and remix.
  8. Add some more Ghee in case no glossy look forms.
  9. Apply cream to the butter paper, spread the Ice Halwa mixture, and make a thin layer with a rolling pin.
  10. Don't forget to apply a layer of cream 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 at room temperature (recommended), or cool it in the fridge for 15 minutes.

Bombay Ice Halwa is ready to serve.
It is storable for a week in the refrigerator.

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