As the name implies, Bombay Ice Halwa is one of Mumbai’s most popular sweets, and Mohanlal S Mithaiwala’s sweet shop is renowned for producing the best ice halwa. Later, it began selling at mithai shops around Mumbai, and it rapidly crossed borders and gained popularity in other parts of the country as well.
Ingredients
¼ cup maida / all-purpose flour
1 tablespoon cornflour / cornstarch
½ cup sugar
¼ cup + 1 tablespoon water
¼ cup ghee
For garnishsliced nuts
cardamom/elaichi seeds
saffron strands/kesar
Method
- In a pan or kadai in which you want to make the halwa mixture, combine maida, cornflour, sugar, water, and 1 tablespoon of ghee. Mix well. In total, we used ¼ cup of ghee for making the ice halwa. But we have added the ghee in 4 stages.
- Now switch on the flame and cook the mixture on a low flame. Keep stirring continuously. Cook for 1-2 minutes. Then again add 1 tablespoon of ghee and keep mixing and stirring.
- Keep cooking while stirring continuously. You will notice the mixture getting thick. The mixture will start leaving the sides of the pan and form a lumpy texture that will rotate with the spoon. At this stage add about 1 teaspoon of ghee and mix. Now you must be left with little ghee from the total ¼ cup used in the recipe. Keep that aside.
- After adding ghee and mixing well, switch off the flame and take a small portion of the plate and let it cool. Keep stirring the mixture in the pan so it doesn’t stick to the bottom. Try rolling it between your fingers once it has cooled. If you can form a smooth ball that does not stick, the mixture is ready. If you feel it’s sticking, then cook for a few more seconds.
- Once the mixture is ready, add the remaining ghee to it and mix. Place the mixture on parchment paper. Place another piece of parchment paper on top and gently press. Now start rolling. Roll it in a square shape of medium thickness.
- Now remove the parchment paper sheet and sprinkle elaichi seeds, sliced almonds, pistachios, and saffron strands. Again, cover it with a parchment paper sheet and roll lightly so elaichi, kesar, and nuts stick properly on the halwa.
- Keep the halwa covered with a sheet of parchment paper and let it set. It may take anywhere about 1-2 hours to set. Setting time depends on the weather. If it is very humid, it may take more time to set. Similarly, in dry weather, halwa will set in less time.
- To check if it is set, touch the halwa, and if it’s not sticking and dry, then the halwa is ready.
- Once set, trim the edges, and cut square pieces with a pizza cutter or knife. After cutting the halwa pieces, cut the parchment paper sheet of the same size and arrange it between halwa slices.