Mahim Halwa/Bombay Ice Halwa
About Mahim Halwa/Bombay Ice Halwa
A popular halwa that has it's origin in Mahim region of Aamchi Mumbai, Maharashtra. A melt in mouth, deliciously soft and super awesome halwa that is also referred to as bombay ice halwa. Nothing can beat this simple yet an elegant sweet. You will definitely fall in love with this yummy halwa. Try this at home and treat your loved ones to this amazing halwa. You won't believe that it can be made in the very comfort of our homes. Iam pretty much in love with this super delicious dessert that i love to make it at any given instance for any simplest party just to enjoy it's melt in mouth texture that cannot be put into words. One has to experience it for that and what better way to do it than whipping it up joyfully at home and relish it with your families and friends. Make sure to serve it super chilled. You will just love it that way. Happy Chilling Friends!
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Recipe Time & More
Ingredients
- 2 cup Milk full fat
- 1/4 cup Semolina
- 1/4 cup Desi Ghee
- 3/4 cup Sugar
- 1 tsp Cardamom Powder
- 2 tbsp Slivered almonds
- 2 tbsp Pistachios slivered
- 2 tbsp cashews slivered
- 1/8 tsp Food Colour yellow
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Instructions
- Mix all the first four ingredients in a pan. Mix well and cook it on a high heat at first. As soon as the mix starts bubbling, lower the heat. Keep stirring continuously and cook on a low heat for nearly 30 to 35 minutes.
- As soon as it starts leaving the sides of the pan and comes together as a solid mass, add the yellow colour and give it a good mix.
- But before switching off, test whether it is done or not, drop a little bit of the halwa on a plate and try to make a ball out of it. If it easily forms a ball without sticking to the plate, it is done.
- If it sticks to the plate and is difficult to form into a ball, cook for a further 5 minutes or so. Take a butterpaper and take out the halwa onto it.
- Put another butterpaper on top of it and roll when it is still hot. Now roll as thinly as possible. Sprinkle cardamom powder and mixed nuts on top. Roll once more so that the dry fruits stick onto the halwa. Refrigerate for an hour or more and slice.
- Enjoy it super chilled. Keep the rest in the refrigerator in an airtight container and use within 3 days.
- For the colourless or plain halwa, do not add any colour. The process remains the same.
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Zeenath Amaanullah
3 Comments
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Great recipe! I’m eager to try it.
Perfect dish! Can’t wait to cook it.
I’m loving this recipe already!