Bombay Ice Halwa
Written by Sneh Chaudhry on April 8, 2022
Very easy to make, this Halwa is similar to Bombay Halwa however in this one we use a rolling pin.
- 1 ½cup milk
- 1cup sugar
- ¼ cup ghee / clarified butter
- ¼ cup corn flour
- ¼ of orange food colour
- ¼ tsp cardamom / elachi (powdered)
- 1 tbsp almonds/badam (chopped)
- 1 tbsp pistachios (chopped)
- firstly, in a large Kadai take 1½ cup milk, 1 cup sugar, ¼ cup cornflour and ¼ cup ghee.
- make sure to stir continuously keeping the flame low without forming any lumps.
- after 5 minutes, the mixture starts to thicken and turns into a paste consistency.
- now add ¼ tsp of orange food colour and 1 tsp ghee.
- mix well keeping the flame on medium.
- further, add ¼ tsp cardamom powder and mix well.
- mix till the mixture turns glossy. add a tsp of more ghee if it’s not turning glossy.
- transfer a ladleful of ice halwa mixture onto butter paper.
- place another sheet of greased butter paper over it and spread the mixture gently with your hand.
- also, use a rolling pin spread thin/thick thickness as desired.
- peel off the butter paper and sprinkle a few chopped almonds and pistachios.
- allow the mixture to cool for 2 hours or refrigerate for 15 minutes.
- now cut the ice halwa into squares (along with the sheet) once set completely.
- finally, Bombay ice halwa is ready to serve or store for a week in the refrigerator.
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