Bombay Ice Halwa” / Mahim Halwa

Name: Bombay Ice Halwa” / Mahim Halwa
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1/4 cup All purpose flour; 1/4 cup Ghee; 1 1/2 cup Milk; 1 cup Sugar; few drops Rose Essence; as required Organic food color –(optional); 1 tsp. Cardamom powder; As Required Pista and Badam chopped

@thebellyrulesmind @thebellyrulesmind0

Dubai (UAE)

#Holi21
“Bombay Ice Halwa” is a Bombay specialty sweet. The halwa is also known as “Mahim halwa”/Paper halwa”. It is available all over India, and is a very famous sweet in mithai shops. These thin square slabs are melt in mouth kind of sweet, with the crunchy nuts topping this taste divine. Mahim is a island near Mumbai and this halwa is set to be originated there. I have some nostalgic childhood memories❤️

@thebellyrulesmind @thebellyrulesmind0

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Ingredients

20-30 mins

3-4 servings

1/4 cupAll purpose flour
1/4 cupGhee
1 1/2 cupMilk
1 cupSugar
few dropsRose Essence
as requiredOrganic food color –(optional)
1 tsp.Cardamom powder
As RequiredPista and Badam chopped

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Steps

20-30 mins

1

Prepare the parchment paper & keep it ready, before you start the cooking.
* In a sauce pan Mix flour, ghee, milk together and Mix them well. To avoid lumps have added milk,sugar and flour all together(at first step), mixed into lump free batter. After mixing it but pan on the gas.
2

Turn on the heat to medium and keep string continuously.Until The mixture should start leaving the sides and should form a dough.
3

Turn off the stove & Transfer the mixture to the parchment paper, line another parchment paper on top & roll it slightly thin, not very very thin as the halwa might break easily after drying. Thin always taste better than thick ones.
4

Sprinkle the topping on the rolled dough, press & roll with a rolling pin.
* Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes. Use a scissor cut the halwa.
5

Keep the Halwa in Refrigerator for 24 to 48 hours to dry.This halwa taste best after drying.It keeps well for a week.