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Bombay ice halwa is also known as Mahim halwa. This popular Indian sweet is originated in Mumbai especially in Mahim hence the name. This is a very easy and simple recipe and required very few ingredients those are easily available in your kitchen. It is made from rava or suji and speciality is it doesn’t take much time to set. This is a very quick recipe. You can try this recipe and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 cup Maida
• 1 1/4 cup Sugar
• 1/2 cup Ghee
• 1/2 cup Water
• Kevada essence
• Food color
• Cardamom powder
• Sliced Almonds
• Slices Pistachios
Method:
• Take ghee in a pan and add maida.
• Mix well and roast maida on medium heat for about 7-8 minutes.
• When maida gets very light golden color and ghee begins to float a little maida is roasted well.
• In another pan take sugar and add water.
• When sugar melts turn the gas on medium heat and cook the syrup for about 5 minutes.
• Turn the gas on low heat and check the consistency.
• We want a little thick syrup.
• Add kevada essence, food color and mix well.
• You can add vanilla essence, rose essence in place of kevada essence.
• Sugar syrup is ready.
• Transfer the sugar syrup into roasted maida and mix well.
• Turn off the gas and let the mixture cool down.
• When the mixture cools down and can be rolled into soft ball then transfer it on butter paper.
• Cover it with another butter paper and roll it evenly.
• Sprinkle dry nuts again cover it with butter paper and roll it once.
• This helps the dry nuts to set well on halwa.
• Remove the butter paper and cut it into pieces.
• Bombay ice halwa is all ready.
Tips:
• If the mixture doesn’t dries up in 5-10 minutes then it means the sugar syrup need to be cooked a little more. Then again cook the mixture on medium heat for just 3-4 minutes.
• If the mixture is too dry it means the sugar syrup is overcooked. Wet your hand and knead the mixture. Do not add any water into the mixture.
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