Bombay Ice Halwa Recipe

bombay ice halwa

Bombay ice halwa, also known as paper halwa, is a popular Bombay specialty sweet topped with chopped dry fruits. This sweet dish is much easy and simple to make with just few ingredients such as milk, semolina (rawa), clarified butter (ghee) and sugar. The cooking process is simple but it requires 4 – 5 hours to set. Traditionally, this halwa is made of corn flour but here I have used semolina (rawa).

You can also check other sweet dish recipes:

Rice kheer

Sabudana kheer

Coconut ladoo

Churma ladoo

Moong dal halwa

Kaju katli

shrikhand

Stepwise recipe to make Bombay Ice Halwa:

  1. Slice dry fruits (pistachios, almonds and cashews) for topping and keep it ready. Also, grease a sheet of butter paper with 1 teaspoon of ghee and keep it ready.
  2. In a small bowl, take 1 tablespoon warm milk and add 8 – 10 saffron strands to soak them (optional).
  3. In a pan add 2 cup milk
  4. Add 1 cup semolina (rawa) in the same pan.
  5. Add 1 cup sugar in semolina – milk mixture.
  6. Now add  ⅛ cup clarified butter (ghee).
  7. Mix everything well and heat the pan on medium flame.
  8. Keep stirring while heating till the mixture starts to thicken. When the mixture starts to thicken, add remaining clarified butter (ghee)
  9. When the mixture starts to bubble, add the saffron – milk mixture prepared in step 2. Adding saffron is completely optional and you can skip it if you want white-colored halwa. I have added saffron to add yellow color to halwa. To get other colors such as green or pink, you can use food colors instead of saffron.
  10. Stir well.
  11. Keep stirring till the mixture thickens more and starts to leave the sides of the pan. It will take around 20 – 25 minutes for the mixture to come together to form a lump and leaves the sides of the pan.
  12. To check if the mixture is correct, take a small amount of mixture in between your fingers and roll to form a small ball. If it doesn’t stick to your fingers, it means that the mixture is correct.
  13. Switch off the gas and stir for 3 – 5 minutes so that the mixture cools down.
  14. Transfer the mixture on butter paper greased with ghee.
  15. With a rolling pin, roll the mixture with a very light hand. Roll it just thin but not too thin as it will break after drying.
  16. Sprinkle with sliced dry fruits and cardamom seeds (elaichi). Gently press with the rolling pin.
  17. Allow it to sit for 4 – 5 hours till it is stiff to handle.
  18. After it gets set, cut into small squares with kitchen scissors along with lined butter paper.
  19. Serve immediately or keep it in an airtight box at room temperature. Remove butter paper before serving.
5 from 2 votes
bombay ice halwa
Bombay Ice Halwa Recipe – A stepwise photo guide to make Bombay ice halwa
Prep Time
10 mins
Cook Time
30 mins
Resting time
5 hrs
 

Here is complete stepwise photo guide on how to make Bombay ice halwa

Course: sweets & Desserts
Cuisine: Indian
Keyword: festive recipes, sweet dishes
Servings: 2 persons
Ingredients
  • ¼ cup semolina (rawa)
  • 2 cup milk (full fat)
  • 8 – 10 saffron strands (kesar)
  • 1 tablespoon milk (to soak saffron)
  • ¼ cup clarified butter (ghee)
  • 1 cup sugar
  • 3 -4 pieces pistachios (thinly sliced)
  • 3 -4 pieces almonds (thinly sliced)
  • 3 -4 pieces cashews (thinly sliced)
  • ¼ teaspoon cardamom seeds (elaichi)
  • 1 sheet butter paper
  • 1 teaspoon ghee (for greasing butter paper)
Instructions
  1. Slice dry fruits (pistachios, almonds and cashews) for topping and keep it ready. Also, grease a sheet of butter paper with 1 teaspoon of ghee and keep it ready.

    bombay ice halwa step_1
  2. In a small bowl, take 1 tablespoon warm milk and add 8 – 10 saffron strands to soak them (optional).

    bombay ice halwa step_2
  3. In a pan add 2 cup milk.

    bombay ice halwa step_3
  4. Add 1 cup semolina (rawa) in the same pan.

    bombay ice halwa step_4
  5. Add 1 cup sugar in semolina – milk mixture.

    bombay ice halwa step_5
  6. Now add  ⅛ cup clarified butter (ghee).

    bombay ice halwa step_6
  7. Mix everything well and heat the pan on medium flame.

    bombay ice halwa step_7
  8. Keep stirring while heating until the mixture starts to thicken. When the mixture starts to thicken, add remaining clarified butter (ghee).

    bombay ice halwa step_8
  9. When the mixture starts to bubble, add the saffron – milk mixture prepared in step 2.

    bombay ice halwa step_9
  10. Stir well.

    bombay ice halwa step_10
  11. Keep stirring till the mixture thickens more and starts to leave the sides of the pan.

    bombay ice halwa step_11
  12. To check if the mixture is correct, take a small amount of mixture in between your fingers and roll to form a small ball. If it doesn’t stick to your fingers, it means that the mixture is correct.

    bombay ice halwa step_12
  13. Switch off the gas and stir for 3 – 5 minutes so that the mixture cools down.

    bombay ice halwa step_13
  14. Transfer the mixture on butter paper greased with ghee.

    bombay ice halwa step_14
  15. With a rolling pin, roll the mixture with a very light hand. Roll it just thin but not too thin as it will break after drying.

    bombay ice halwa step_15
  16. Sprinkle with sliced dry fruits and cardamom seeds (elaichi). Gently press with the rolling pin.

    bombay ice halwa step_16
  17. Allow it to sit for 4 – 5 hours till it is stiff to handle. After it gets set, cut into small squares with kitchen scissors along with lined butter paper. Serve immediately or keep it in an airtight box at room temperature. Remove butter paper before serving.

    bombay ice halwa

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating