Bombay Ice Halwa originated in Bombay hence the name. It is also called Mahim Halwa, as it was created by sweet meat makers "Joshi Buddhakaka" from Mahim. It is a unique confection of layers of thin dough that is pressed into squares and layered between parchment or greaseproof paper squares. It is called Ice Halwa because of its color and texture, white as ice and "melt in your mouth texture".
I used to love Bombay Ice Halwa or Mahim Halwa as we used to call it. Oh, my joy knew no bounds, as I tore off the paper and savored each bite. We rarely bought any store bought goodies back then, as my Amma used to make everything at home, but once in a while a visiting relative or friend brought this or it came in a Diwali gift hamper from Daddy's business acquaintances and wow, did we savor it!! Simple pleasures! Now I am gluten free, and don't eat it anymore, but it made me so happy to relive those precious memories as I made it last week for Diwali.
This halwa can be prepared with maida (all purpose flour), fine sooji (semolina) or even with cornstarch. It is an easy, yet laborious recipe, as it requires continuous stirring on low without a respite. It has to be taken off the heat source at the precise moment, and spread onto a greased foil or parchment paper, and dried for a few hours. The preparation is ready in minutes, while the drying takes a few hours and can be quite trying. Of course if you ask me, I will say it is "worth the wait". Do try and make it and share your feedback!
Bombay Ice Halwa
Recipe
Ingredients:
• 1 cup maida (all purpose flour)
• 1 cup milk
• 1 cup ghee
• 2 cups granulated sugar
• 8 - 10 strands saffron soaked in a tablespoons of milk
• cardamom pods and powder for garnish and tons of flavor
• Pistachios slivered thinly for garnish
• Almonds slivered thinly for garnish
• Rose petals (optional)
Steps:
In a nonstick pan, take the milk, maida, sugar and ghee and mix well until there are no lumps and the sugar has melted. Do not keep the pan on heat until you have done this step. (Keeping it on the heat as you do this, causes lumps to form)
Soak the saffron in little water and keep aside.
Grease a sheet of aluminum foil or butter (parchment) paper and keep aside.
Place the pan (only after you have accomplished step 1) on medium setting and keep stirring, and make sure no lumps form.
When it starts bubbling, lower the heat some more. Keep stirring, and after 7 - 10 minutes, mixture thickens and forms a paste consistency.
Mix well, keep stirring, till the mixture starts coming together. if it is not glossy enough, make sure to add a little bit of ghee and keep mixing till it is glossy.
When the mixture starts leaving the pan, and comes together, turn off the heat.
Transfer the dough to the parchment paper or aluminum foil, and spread it evenly to the thickness you desire. you can pat it down with greased hands or with a greased rolling pin.
Sprinkle it with some cardamom pd and some cardamom seeds, slivered almonds and pistachios, rose petals.
Place another greased paper on top and roll it out gently and dry it completely for at least 5 hours.
When it is completely dry, cut into squares, and flip it over to dry the other side completely.
Now comes the hardest part! Waiting for it to dry!!
Place the Ice halwa between parchment paper squares. If it is drying on a parchment paper sheet, cut the squares along with the sheet.
Bombay Ice Halwa is ready for you to eat! enjoy!
Notes:
• I would suggest making 1/2 quantity of the recipe at a time, as it is easier to stir and manage it and gets done perfect every time. I did the 1 cup measurements as I was tied for time. Most of the time, I prefer doing the 1/2 cup measurements. (1/2 cup maida, 1/2 cup milk, 1/2 cup melted ghee and 1 cup sugar)
• Make sure you use the exact same cup to measure out the ingredients.
• Use the exact same quantity of milk, flour and ghee.
• Use melted ghee for the halwa.
• Use granulated sugar only, not powdered sugar.
• Cook the mixture on a medium to low flame only, and not high flame!
• Press the thinly slivered nuts, cardamoms on top, cover with another greased parchment
paper and roll with a light hand, so the nuts stick onto the halwa!
