Published: | Last Updated On: by Aarthi
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Ice Halwa recipe made using cornflour, sugar, nuts, ghee and cooked till thick and dough like. This is rolled into thin sheets and cut into pieces.
TABLE OF CONTENTS
1.📖 Recipe Card
2.Ice Halwa Recipe | Bombay Ice Halwa Recipe
3.Ice Halwa with Step by Step Pictures
Bombay Ice Halwa
Ice Halwa, i was so thrilled when i came across this recipe. It is very 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. So easy peasy halwa to make. You can never go wrong with this halwa.
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.
Similar Recipes,
Wheat Halwa
Custard Powder Halwa
Badam Halwa
Kasi Halwa
Cornflour Halwa
Karachi Halwa
Ingredients for Making Bombay Ice Halwa
- Cornflour / Cornstarch
- Ghee or Butter
- Milk
- Sugar
- Cardamom Powder
- Saffron
- Nuts
- Rose Essence
- Yellow Food Colouring
Bombay Ice Halwa Preparation
- Mix saffron, cardamom and nuts together. set aside.
- Take cornflour, sugar, milk and ghee in a non stick kadai and mix well.
- 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 essence mix well. This whole process will take around 15 to 20 mins.
- 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.
- Serve.
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📖 Recipe Card
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Ice Halwa Recipe | Bombay Ice Halwa Recipe
Bombay Ice Halwa is made using cornstarch, sugar and ghee and made into a thin sheets and set. These taste delicious and chewy.
4.50 from 2 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Setting Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Servings: 6 servings
Ingredients
- Cornflour / Cornstarch - ¼ cup
- Ghee or Butter - ¼ cup + 2 tblspn
- Milk - 1 ½ cup
- Sugar - 1 cup
- Cardamom Powder - 1 tsp
- Saffron a pinch
- Nuts - ¼ cup chopped finely
- Rose Essence few drops
- Yellow Food Colouring a pinch
Instructions
Mix saffron, cardamom and nuts together. set aside.
Take cornflour, sugar, milk and ghee in a nonstick kadai and mix well.
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 essence 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.
Serve.
Video
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Ice Halwa with Step by Step Pictures
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| saffron, cardamom and mixed nuts which is chopped finely |
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| take it in a bowl and mix well |
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| now take your other ingredients |
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| in a nonstick pan, take sugar |
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| add cornflour |
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| ghee |
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| add milk |
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| mix well |
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| heat it on medium high heat, keep mixing |
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| it will get thicker |
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| and thicker |
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| all you have to do is, keep on mixing |
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| at one point the mixture will leave the sides of the pan and come into a whole mass around the spoon |
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| add little more ghee |
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| mix well |
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| add rose essence |
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| mix well |
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| i decided to make it in two colours, so i took half of this in a sheet of parchment paper |
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| place another sheet over top |
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| roll it thinly |
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| sprinkle top with the nuts mix and roll it gently |
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| to the remaining half, add yellow colour |
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| mix well |
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| pour it in a sheet of parchment paper |
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| roll it again |
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| top with nuts |
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| roll gently..now put this in fridge for 2 hours |
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| now time to slice |
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| i removed the edges to make it neat |
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| cut it into big sheets of squares |
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| place it between layers of parchment |
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| Serve |
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About Aarthi
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
Reader Interactions
Comments
Anonymous
Fantastic. I will try definetly
Reply
Anonymous
Delicious.. my favorite.. Won't the corn flour from any lumps when heated?
Reply
Anonymous
Do we have to freeze it or just keep in fridge for 2 hrs??
Reply
Aarthi
Storing in fridge is enough
Reply
Unknown
Tried your receipe, and it came out well. Thanks for the receipe.
Reply
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 🙂Reply
Anjaly
Will it get hard if we kept it outside for a long time? (After cooking).
Reply
Boyd Kobe
Wow, I would really treat my whole family with it. Looks great!
Reply
Marlon Brando
Great Post !! I admire the valuable information you offer in your articles. I will bookmark your blog and refer to my friends.
Reply
virat panday
I love halwa and thanks for this best idea and recipe... love your article.
Reply
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