Mahim/Bombay Ice Halwa | How to make Mahim/Bombay Ice Halwa

By Sonia Shringarpure  |  27th Oct 2016  |  
5 from 1 review Rate It!
  • Mahim/Bombay Ice Halwa, How to make Mahim/Bombay Ice Halwa
Mahim/Bombay Ice Halwaby Sonia Shringarpure
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

24

1

About Mahim/Bombay Ice Halwa Recipe

Mahim Halwa was so named because of a mithaiwala who resided in Mahim, a suburb of Mumbai. This Mithai is very popular. It's a fantastic gift to give your dear ones during any festive occasion. I decided to make this Mithai as its not available where I reside.

Mahim/Bombay Ice Halwa is a delicious dish which is enjoyed by the people of every age group. The recipe by Sonia Shringarpure teaches how to make Mahim/Bombay Ice Halwa step by step in detail. This makes it easy to cook Mahim/Bombay Ice Halwa in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Mahim/Bombay Ice Halwa at home. This amazing and mouthwatering Mahim/Bombay Ice Halwa takes 15 minutes for the preparation and 30 minutes for cooking. The aroma of this Mahim/Bombay Ice Halwa is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mahim/Bombay Ice Halwa is a good option for you. The flavour of Mahim/Bombay Ice Halwa is palatable and you will enjoy each and every bite of this. Try this Mahim/Bombay Ice Halwa and impress your family and friends.

Mahim/Bombay Ice Halwa

Ingredients to make Mahim/Bombay Ice Halwa

  • 1 cup all purpose flour
  • 1-1/4 cup sugar
  • 1 cup ghee
  • 1 cup milk
  • 1/4 cup slivered almonds and pista
  • 1 tbsp rose syrup
  • 1 tsp crushed cardamom seeds
  • 2 nonstick parchment sheets

How to make Mahim/Bombay Ice Halwa

  1. Heat ghee in nonstick or thick bottomed wok.
  2. Combine milk, flour and sugar and to the hot ghee.
  3. Keep stirring constantly to prevent sticking to the pan on medium low heat.
  4. Keep cooking till the mixture starts coming together and forms a dough.
  5. Add rose syrup and mix well into the dough.
  6. Lay a nonstick parchment paper on clean surface. Spread the dough in a thin layer.
  7. Place another sheet of parchment paper over the mixture and roll gently for even surface.
  8. Remove the top sheet and spread slivered almonds, pistas and cardamom seeds all over the surface of the mixture.
  9. Place the parchment sheet again over the mixture and press lightly with rolling pin.
  10. Leave for 1 hour and then slice them up in squares (about 16). Keep the halwa to dry for 4-5 days. Flip the squares once to dry the reverse side too after couple of days.

My Tip:

If nonstick parchment paper is not available, then grease regular parchment papers.

Reviews for Mahim/Bombay Ice Halwa (1)

Shiva Pande2 years ago

wow Sonia! This looks superb...
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