Name: Mahim/Bombay Ice Halwa recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 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

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.

Ingredients Serving: 8

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

Instructions

Heat ghee in nonstick or thick bottomed wok.
Combine milk, flour and sugar and to the hot ghee.
Keep stirring constantly to prevent sticking to the pan on medium low heat.
Keep cooking till the mixture starts coming together and forms a dough.
Add rose syrup and mix well into the dough.
Lay a nonstick parchment paper on clean surface. Spread the dough in a thin layer.
Place another sheet of parchment paper over the mixture and roll gently for even surface.
Remove the top sheet and spread slivered almonds, pistas and cardamom seeds all over the surface of the mixture.
Place the parchment sheet again over the mixture and press lightly with rolling pin.
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.

Similar Recipes