Name: Bombay Ice Halwa: A Melt-in-Your-Mouth Indian Dessert
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Ingredients: ½ cup All-Purpose Flour; ½ cup Ghee; 1 cup Sugar; ½ cup Milk; 2 tsp Cardamom (ground); ¼ cup Pistachios (chopped); ¼ cup Almonds (chopped)

Bombay Ice Halwa: A Melt-in-Your-Mouth Indian Dessert

6 hours 30 minutes

1033 reads

4.50 from 4 votes

Indian

About Bombay Ice Halwa: A Melt-in-Your-Mouth Indian Dessert

Imagine paper-thin layers of sweet delight dissolving on your tongue. That's Bombay Ice Halwa, a traditional Indian confection that's as exquisite as it sounds.

Made with a simple yet rich blend of refined flour, ghee, sugar, and milk, this halwa is infused with the fragrant warmth of cardamom. Its translucent appearance hints at the unique, melt-in-your-mouth texture.

Perfect for celebrations or a special treat, Bombay Ice Halwa offers a truly authentic taste of India's vibrant culinary heritage.

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Recipe Time & More

Prep6

Cook30

Total6 30

Calories472 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Sweet

Ingredients

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Instructions

In a thick-bottomed pan, melt the ghee over medium heat.
Reduce the heat to low. Add the sugar, refined flour, and milk. Whisk thoroughly to combine.
Increase the heat to medium-low. Cook for 20-25 minutes, stirring constantly. This ensures even cooking and prevents burning. The mixture will thicken considerably and come together as a mass.
Lightly grease a large sheet of aluminum foil and a piece of plastic wrap with ghee. Once the halwa mixture reaches a thick, dough-like consistency, remove it from the heat.
Transfer the halwa to the greased foil. Place the greased plastic wrap on top of the halwa.
Using a rolling pin, roll the halwa into a thin, even sheet. The plastic wrap will prevent sticking and help achieve a smooth surface.
Remove the plastic wrap. Sprinkle the cardamom, chopped pistachios, and almonds evenly over the halwa sheet.
Replace the plastic wrap and gently roll again to embed the nuts and spices.
Carefully remove the plastic wrap. Let the halwa cool and set for 4-6 hours. This allows the halwa to firm up and makes it easier to cut.
Once set, the halwa should peel easily from the foil. Cut it into squares or diamonds.
Store the Bombay Ice Halwa pieces in an airtight container between layers of parchment paper to maintain their texture and prevent sticking.

Recipe Notes

Good To Know

To achieve ultra-thin, even layers characteristic of authentic Ice Halwa, use a rolling pin covered with parchment paper or a silicone mat to gently roll out the dough while it’s still warm and pliable.
For a delightful flavor twist, try incorporating a few saffron strands soaked in warm milk into the batter along with cardamom for a subtle golden hue and aroma.
If you prefer a nutty crunch, sprinkle a mix of finely chopped almonds and pistachios on top immediately after rolling, gently pressing them in so they adhere before the halwa sets.

Expert Tips

For a visually appealing presentation, use a cookie cutter to create halwa pieces in various shapes.
Monitor the halwa closely while it cooks, as the cooking time can vary depending on the stovetop and pan used. The halwa is ready when it forms a thin, translucent sheet.
If the halwa becomes too brittle to roll, gently warm it over low heat for a few seconds to make it pliable again.

Storage Instructions

Store the halwa sheets between layers of butter paper in an airtight container at room temperature for up to a week; this helps preserve the crispness and prevents them from sticking together.