Bombay ice halwa is a classic sweet in India, especially in Mumbai. The Ice halwa is named after its pure white color and delicate thin square like sheet. This Halwa is known for its unique texture and melt in mouth taste that differs from the other type of halwas. It is topped with chopped nuts, rose petals or with a few strands of saffron. It is usually served chilled and makes a perfect treat for any occasion.
Ice Halwa Recipe
Ice Halwa, I was so thrilled when I came across this recipe. It was very unique and it looked very tempting to me as well. When I decided to try it, I had no idea how this will turn out. But when I made it, it was just perfect.
The taste of this halwa was very unique. It is cool, chewy and delicious. I served it cold and everyone enjoyed it so much. The main thing about this is, it needs constant stirring and mixing. But over all a simple recipe and you can never fail in it.
About Ice Halwa
Bombay halwa is also known as Ice halwa or Mahim halwa is a popular sweet that originated in Mumbai. Unlike regular halwas like carrot halwa or Tirunelveli halwa, which are usually served warm, but this halwas tastes best when served chilled.
It has a unique soft and chewy texture that literally melts in your mouth, which makes this dessert truly special.
Though the ingredients of this recipe are quite similar to Karachi halwa, the serving and texture are different.
Karachi halwa is thicker, chewy and usually cut into block pieces and served. While Bombay ice halwa is rolled super thin like sheets, and served chilled.
Similar Recipes
This halwa uses simple ingredients like cornstarch, sugar, milk, ghee, cardamom powder, saffron and nuts.
The cornstarch gives a smooth, jelly-like texture, while milk and ghee adds richness and flavour, which eventually turns this dessert into an irresistible one.
This Bombay ice halwa is perfect for festivals, special occasions or when you want to try something different from regular halwas.
The first time I tried making this at home, it turned out really good and everyone in the family loved it. I'm sure once you try this melt in mouth delicacy, it will become your favorite too.
Ingredients
- Cornstarch : Corn flour is the main thickening agent that gives the halwa its firm, jelly like texture. Since it is neutral in taste, it absorbs all the flavours well.
- Ghee or butter : Ghee adds a rich taste and enhances the overall aroma. It also prevents the mixture from sticking to the pan while cooking.
- Milk : Milk adds a rich creamy flavour and makes the halwa more delicious. Use full fat cream milk for best taste.
- Sugar : Sugar sweetens the halwa and gives a shiny texture once cooked.
- Cardamom powder : Cardamom powder adds a mild sweet aroma that is essential in Indian sweets. It enhances the flavour without overpowering.
- Saffron : Saffron is a luxurious spice that adds its rich beautiful color and delicate floral fragrance to the halwa. It makes the dessert feel rich and special.
- Nuts : Finely chopped nuts add a nice crunch and texture to the halwa.
- Rose essence : Rose essence adds a subtle floral aroma that pairs beautifully with cardamom and saffron.
- Yellow food coloring : Food coloring is completely optional. It is mainly used to give the halwa a bright visual appeal.
Step by Step Pictures
Mix Topping
1)Finely chop variety of nuts. I am using almonds, pistachios, cashews in this. You will be needing some saffron and some cardamom powder.
2)Take all these ingredients in a bowl and mix well. Set this aside, we will be using this for topping.
Make bombay ice halwa
3)In a non stick pan. Add in cornstarch, sugar and ghee or butter.
4)Pour in milk and mix well till the cornstarch is lump free.
5)Place this on heat and cook until the mixture starts to thicken.
6)Keep mixing since cornstarch is used the mix will get lumpy if not mixed well.
7)As you can see the mix has thickened quite a bit. Keep mixing.
8)As you keep cooking, the halwa will start leaving the sides.
9)Add it little more ghee to bring this all together.
10)Add few drops of rose extract and mix well.
11)As you can see ghee has started separating from the sides of the pan. This is the stage. Take it off the heat. Allow to cool for 2 minutes.
Shaping ice halwa
12)Divide the mixture into two portion. Place one half on a sheet of greased parchment paper.
13)Place another sheet of parchment paper and roll this thin using a rolling pin.
14)It should be really thin.
15)Sprinkle the chopped nuts over it and roll it with rolling pin so the nuts stick to the halwa. Allow this to cool in fridge.
16)Now to the other half, I added some food colour or natural saffron colour. Mix well. You can make this any colour.
17)Spoon this again on some parchment paper and roll as before.
18)Once rolled sprinkle with nuts.
19)Use rolling pin to press again to make the nuts stick to the halwa. Allow this to cool completely before final cutting.
Final shaping
20)Now to shape it. Once it is completely cool, trim off the sides.
21)Cut the parchment paper into squares. You need to store and serve the halwa with parchment paper to prevent sticking.
22)Thats it ice halwa is ready. Stack this and store in fridge.
Expert Tips
- Cook the mixture on medium heat, stirring continuously. This prevents forming lumps, browning and helps to achieve a silky, smooth halwa.
- When the mixture starts looking shiny and pulls away from the sides of the pan, then it's ready to be rolled.
- Grease both sheets of parchment paper with ghee before pouring the halwa mixture. So, the halwa doesn't stick when you spread it.
- Spread it as thin as possible for the classic ice halwa texture.
- Sprinkle chopped nuts like almond, pistachios, saffron or rose petals of your choice for added flavour.
Storage & Serving
Store the ice halwa sheets in an airtight container for 3 to 5 days. It tastes great when chilled and gives the chewy, melt in mouth texture.
While serving, garnish with chopped nuts, saffron or dried rose petals.
FAQ
It's called ice halwa because of its thin, glossy texture that almost glides in
No, it is completely optional to add food color. You can keep it simple in its natural white color that looks more like ice and elegant.
It usually takes 2 to 3 hours to set in the refrigerator. Once set, cut into thin square sheets and serve.
📖 Get Recipe
Bombay Ice Halwa Recipe (Ice Halwa)
Equipment
Ingredients
For Cooking Together
- ¼ cup Cornstarch
- 1 cup Granulated Sugar
- 1½ cup Milk
- ¼ cup Ghee or Butter
- 2 tablespoon Ghee
- ¼ teaspoon Rose Extract
For Flavouring
- ¼ tso Yellow Food Colouring
For Topping
- ¼ cup Mixed Nuts (Cashews, Almonds & Pistachios) chopped finely
- ¼ teaspoon Saffron
- ½ teaspoon Ground Cardamom
Instructions
- Finely chop all the nuts which you are using. Mix saffron, cardamom and nuts together in a bowl. set aside, this is for topping.
- Take cornstarch, sugar, milk and ¼ cup ghee in a nonstick kadai and mix well till it is lump free. Now put it in on heat and keep on whisking.
- It will get thick and and thick and thick. You have to keep on cooking and stiring on medium high heat. At one stage you will see that the mixture leaves the sides of the pan and comes in one big mass around the spoon.
- Now add in 2 tblspn of ghee and rose extract and mix well. This whole process will take around 15 to 20 mins.
- Now divide the mixture into two, spoon one half in a parchment sheet which is lightly greased with ghee.
- Now place another sheet of parchment and roll it using a rolling pin till it is thin to your liking. Remove the parchment and sprinkle with the nuts mix. roll with a rolling pin again so the nuts stick to the halwa. Put this halwa in fridge for 2 hours.
- In the other half add yellow food colour and mix well. repeat the same process again.
- Now cut it into big squares and arrange it between sheets of parchment.
- Store in fridge and enjoy.
Anonymous
Fantastic. I will try definetly
Anonymous
Delicious.. my favorite.. Won't the corn flour from any lumps when heated?
Anonymous
Do we have to freeze it or just keep in fridge for 2 hrs??
Aarthi
Storing in fridge is enough
Unknown
Tried your receipe, and it came out well. Thanks for the receipe.
Akshaya
That is an easy recipe, thanks for it 🙂 But my question is can we make it with Maida instead of cornflour?
Planning to make it tomorrow, so it would help if I can get a response at the earliest 🙂
Kejal
Why is ice halwa not hard like the one we buy in bombay
Anjaly
Will it get hard if we kept it outside for a long time? (After cooking).
Boyd Kobe
Wow, I would really treat my whole family with it. Looks great!
Marlon Brando
Great Post !! I admire the valuable information you offer in your articles. I will bookmark your blog and refer to my friends.
virat panday
I love halwa and thanks for this best idea and recipe... love your article.