Bombay Ice Halwa Recipe | mahim halwa recipe with all the tips & tricks – now make perfect ice halwa by following the stepwise tutorial and video recipe
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.
This sweet delicacy is now available practically everywhere in India; however, it remains a hallmark dish of Mumbai. The basic taste is the same everywhere, however, the color and thickness may differ. Also, there are a few variations of this recipe that are available nowadays. Say for example – in some places jelly-like stuffing is placed between the layers of halwa.
If you will follow the exact steps and be precise with the measurements, then you will be able to make perfect bombay ice halwa.
Ingredients
If you like ice halwa, then you must have wondered – What is ice halwa made of?
There are many variations for preparing Ice Halwa. It can be prepared from maida, sooji, corn starch, or arrowroot. After a lot of trial and error, we settled for a combination of maida and corn starch.
Let us have a look at other ingredients used in the recipe.
For the halwa mixture
maida / all-purpose flour
cornflour / cornstarch
sugar
water
ghee
For the garnish
sliced/chopped almonds and pistachios you can use any nuts
cardamom/elaichi seeds
saffron strands/kesar
We have not added any food color, but you may add it as per your liking.
How to make Bombay Ice Halwa | Step-by-Step Recipe
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 it 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.
Pro Tips
- Initially, mix all the ingredients and then switch on the flame.
- Do not roll the halwa mixture very thin. Keep the thickness to medium. If rolled very thin, then there are chances that halwa might break while cutting after setting.
- In total, we have used ¼ cup of ghee for the recipe. But we have added ghee gradually at different stages as mentioned in the recipe. Do not add the whole quantity of ghee at once.
- Throughout the process keep stirring the mixture and cook on low flame.
- We have not added any color, but if you want you can add a few drops of food color as per your choice. You can even soak a few strands of kesar in little water and add them to the halwa mixture in the end and cook for about a minute.
More Sweets & Desserts Recipes
Mathura Peda Recipe with milk powder
Kaju Katli without sugar syrup
Recipe Card
Bombay Ice Halwa Recipe
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Ingredients (1 cup = 240 ml)
- ¼ cup maida / all-purpose flour
- 1 tablespoon cornflour / cornstarch
- ½ cup sugar
- ¼ cup + 1 tablespoon water
- ¼ cup ghee
For the garnish
- sliced nuts
- cardamom/elaichi seeds
- saffron strands/kesar
Instructions
- 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.
Video
Notes
- Initially, mix all the ingredients and then switch on the flame.
- Do not roll the halwa mixture very thin. Keep the thickness to medium. If rolled very thin, then there are chances that halwa might break after setting.
- In total, we have used ¼ cup of ghee for the recipe. But we have added ghee gradually at different stages as mentioned in the recipe. Do not add the whole quantity of ghee at once.
- Throughout the process keep stirring the mixture and cook on low flame.
- We have not added any color, but if you want you can add a few drops of food color as per your choice. You can even soak a few strands of kesar in little water and add them to the halwa mixture in the end and cook for about a minute.
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