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Easy Bombay Ice Halwa Recipe | How to make Mahim Halwa

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In the realm of Indian sweets, there’s a treasure trove of delights that cater to every craving. Among these treasures, one that often stands out for its vibrant colors, tantalizing flavors, and unique texture is the beloved “Bombay Ice Halwa.” This confectionery masterpiece hails from the bustling streets of Mumbai, formerly known as Bombay, and has captured the hearts of dessert enthusiasts across the country. Join us as we embark on a flavorful journey to uncover the enchanting world of Bombay Ice Halwa.NORTH-INDIAN-KITCHEN

Origin of Bombay Ice Halwa

Bombay Ice Halwa, also known simply as “Ice Halwa,” is a popular sweet that originated in the vibrant culinary landscape of Mumbai, India. Mumbai, often referred to as the city of dreams, boasts a diverse and eclectic culinary scene that reflects the city’s multicultural essence. Bombay Ice Halwa is a testament to this diversity, with its fusion of flavors and textures.

Ingredients that Create the Magic:

The charm of Bombay Ice Halwa lies in its carefully selected ingredients, each playing a vital role in shaping the dessert’s distinctive characteristics:

Cornflour: The base ingredient that gives the halwa its signature jelly-like texture.

Sugar: Adds sweetness and balances the flavors.

Ghee: Infuses a touch of richness and enhances the overall mouthfeel.

Water: Necessary to create the gelatinous consistency of the halwa.

Flavorings: Often includes essence of rose, saffron, or fruit extracts to impart delightful aromas and flavors.

Food Coloring: Responsible for the vibrant hues that make Bombay Ice Halwa a visual delight.

 

Crafting the Confection

  • Place a pan on medium-high flame. Add 1.5 cup milk & 1 cup sugar in it.NORTH-INDIAN-KITCHEN
  • Now add 1/4 cup corn flour.NORTH-INDIAN-KITCHEN
  • Append 1/4 cup ghee in it.NORTH-INDIAN-KITCHEN
  • Afterwards mix it well with spatula and see that there should be no lumps.NORTH-INDIAN-KITCHEN
  • Add 1/4 teaspoon red food color & 1 tablespoon ghee in it.NORTH-INDIAN-KITCHEN
  • Mix it well until it turn dark yellow in color.NORTH-INDIAN-KITCHEN
  • Lastly append 1/4 teaspoon cardamom powder.NORTH-INDIAN-KITCHEN
  • Mix it well and then place the prepared halwa on butter paper. Make sure that butter paper should be greased before lying the halwa.NORTH-INDIAN-KITCHEN
  • Place a piece of butter paper on it and press it gently with hands/roller.NORTH-INDIAN-KITCHEN
  • After pressing it garnish almonds on it.NORTH-INDIAN-KITCHEN
  • Again repeat the process and place butter paper on it. Press gently with hands so that almonds will positioned in depth of halwa.NORTH-INDIAN-KITCHEN
  • Now rest it for 2 hours to let it cool down and then cut it into square pieces with the help of knife/scissor. Make sure that the bottom butter paper should not be removed as it will prevent all the pieces from sticking.NORTH-INDIAN-KITCHEN
  • Bombay Ice Halwa is ready and serve this perfect dessert after lunch or dinner.NORTH-INDIAN-KITCHEN

 

Expert Tips

 

  • Precise Measurements: Measuring ingredients accurately is crucial when preparing Bombay Ice Halwa. Even slight variations in proportions can affect the texture and consistency. Use measuring cups and spoons to ensure consistency and a successful outcome.

 

  • Gentle Heat and Patience: Cook the halwa mixture over low to medium heat and stir continuously. Patience is key during this process, as rushing can lead to uneven cooking or lumps. Slow and steady cooking will result in a smooth, velvety texture.

 

  • Flavor Infusion: Experiment with different flavorings to give your Bombay Ice Halwa a unique twist. Traditional options like rose essence and saffron are classic choices, but you can also explore unconventional flavors like mango, pistachio, or even chocolate to surprise your taste buds.

 

  • Layering Techniques: Achieving those beautiful layers in your halwa requires a steady hand and a bit of finesse. Pour each layer carefully to create distinct, well-defined colors. Use a greased spatula to flatten each layer evenly before adding the next.

 

  • Attention to Food Coloring: If using food coloring, remember that a little goes a long way. Start with a small amount and gradually add more if needed to achieve the desired vibrancy. Gel-based food colors are often more potent and provide intense hues.

 

  • Cooling and Setting: Allow your halwa to cool and set completely before cutting into pieces. This process can take a few hours, so plan accordingly. You can also refrigerate the halwa to speed up the setting process.

FAQs

Q: What is Bombay Ice Halwa?

A: Bombay Ice Halwa, also known as Ice Halwa, is a popular Indian sweet originating from Mumbai. It’s a chewy and colorful confectionery delight made from cornflour, sugar, ghee, flavorings, and food coloring, resulting in distinct layers and a unique texture.

 

Q: How does Bombay Ice Halwa differ from regular halwa?

A: While both types of halwa share the same name, Halwa is distinct due to its jelly-like texture and vibrant colors. Unlike traditional halwa, which has a dense and fudge-like consistency, Bombay Ice Halwa is softer and more chewy.

 

Q: What are the key ingredients in making Ice Halwa?

A: The main ingredients include cornflour, sugar, ghee (clarified butter), water, flavorings like rose essence or saffron, and food coloring. These ingredients combine to create the unique texture and flavors of the dessert.

 

Q: Is Bombay Ice Halwa vegetarian?

A: Yes, Halwa is typically vegetarian. The primary ingredients—cornflour, sugar, ghee, and flavorings—are all plant-based.

 

Q: Can I customize the flavors of Ice Halwa?

A: Absolutely! The flavorings used in Bombay Ice Halwa can be customized to your preference. Popular options include rose essence, saffron, mango, and pistachio. Feel free to get creative and experiment with different flavor combinations.

 

Q: How do I achieve the distinct layers in Halwa?

A: Achieving the layers requires pouring each colored layer onto a greased surface one by one and allowing each layer to set before adding the next. Patience and precision are key to creating well-defined layers.

 

Q: Can I make this Halwa without food coloring?

A: Yes, you can omit the food coloring if you prefer. The halwa will still have its distinct texture and flavors. However, the vibrant colors are part of the dessert’s visual appeal.

Enjoyed this recipe? Then Try our Other Dessert Recipes

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North Indian Kitchen

Bombay Ice Halwa Recipe Card

North Indian Kitchen
Bombay Ice Halwa is a unique combination of milk, ghee, cardamom powder and almonds. Soo yummy dessert to have at home.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Indian
Servings 20 Sheets
Calories 164 kcal

Equipments

1 Pan (Non-Stick)
Measuring Spoons
1 Spatula
1 Sheet Butter Paper
1 Roller Pin
1 Serving Plate

Ingredients

  • cup Milk
  • 1 cup Sugar
  • ¼ cup Corn Flour
  • cup Ghee
  • ¼ teaspoon Red Food color
  • ¼ teaspoon Cardamom powder
  • Oil for greasing

For Garnishing

  • Few Almonds (Chopped)

Instructions
 

  • Place a pan on medium-high flame. Add 1.5 cup milk & 1cup sugar in it.
    2. Now add 1/4 cup corn flour.
    3. Append 1/4 cup ghee in it.
    4. Afterwards mix it well with spatula and see that there should be no lumps.
    5. Add 1/4 teaspoon red color & 1 tablespoon ghee in it.
    6. Mix it well until it turn dark yellow in color.
    7. Lastly append 1/4 teaspoon cardamom powder.
    8. Mix it well and then place the prepared halwa on butter paper. Make sure that butter paper should be greased before lying the halwa.
    9. Place a piece of butter paper on it and press it gently with hands/roller.
    10. After pressing it garnish chopped almonds on it.
    11. Again repeat the process and place butter paper on it. Press gently with hands so that almonds will positioned in depth of halwa.
    12. Now rest it for 2 hours to let it cool down and then cut it into square pieces with the help of knife/scissor. Make sure that the bottom butter paper should not be removed as it will prevent all the pieces from sticking.
     Your Bombay Ice Halwa is ready

Video

Notes

  • Take full fat milk as the consistency of this milk is best to make halwa.
  • Make sure there should be no lumps.
  • Thickness of halwa should be as thin as you can make it.
  • You can store your Bombay Ice Halwa in an airtight container to maintain its texture and flavors.  
  • To prevent sticking, you can layer the pieces with butter paper.
Nutrition Facts
Bombay Ice Halwa Recipe Card
Amount per Serving
Calories
164
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
21
mg
7
%
Sodium
 
5
mg
0
%
Potassium
 
38
mg
1
%
Carbohydrates
 
22
g
7
%
Sugar
 
17
g
19
%
Fiber
 
0.3
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
26
IU
1
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
18
mg
2
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bombay Ice Halwa, Mahim Halwa
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