Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa - Desi Fiesta (2024)

Ice Halwa is an Bombay specialty sweet. The halwa is also know as mahim halwa or paper halwa. It is available all over India, and is a very famous sweet in mithai shops. These thin square slabs are melt in mouth kind of sweet, with the crunchy nuts topping this taste divine. Mahim is a island near Mumbai and this halwa is set to be originated there. I have some nostalgic childhood memories surrounding these , This halwa was and is my favorite sweet , though I am not a big sweet tooth this halwa used to be my favorite it is been years as tasted this halwa and finally I made them. Traditionally these halwa are made with cornflour ,I have tried making this halwa with cornflour, all purpose flour, and semolina .

When I was listing out recipes to do for the marathon the first letter I chose was ” I ” and I instantly wanted Ice halwa for this letter,Though I had no much time to make this prior finally made them and it kept for drying , Hubby did the QC already and told it taste so yummy as. I piece of halwa in your mouth will melt down and cool the tummy , If you have tasted the halwa you will know what am talking about. Living in chennai we never missed this halwa as my papa used to bring these from mithai shops in sowcarpet. They are just perfect treat to the soul, I loved making them and experimenting them with all the possibilities. I make the yellow halwa with saffron flavor , the white one is rose flavored and the orange one is the crazy idea of mine to use custard pd a vanilla flavored ice halwa. I have experimented the white halwa with semolina flour , semolina flour is totally different from the white semolina we use in Indian cuisine..Semolina flour is yellow and looks fine than the semolina but when cooked gets gritty. Semolina flour are made which durum wheat. For this halwa fine variety of semolina works well but if you don’t have the fine but have the coarse variety then just grind it in the mixier and make it fine. This is my first recipe under my 4th theme which Indian sweets 🙂

Theme ~ Indian Sweets

I for Ice Halwa

Ingredients

• Semolina (Or semolina flour)- 1/4 cup
• Ghee – 1/4 cup
• Milk – 1 1/2 cup
• Sugar – 1 cup
• Rose Essence – Few Drops
• Yellow color – few drops( optional)

Toppings

• Cardamom pd
• Pista and Badam chopped
• Rose petal ( optional)

Method

• I had some Coarse semolina so grounded the semolina in mixier to make fine semolina.
• Tear a long sheet of parchment paper and keep it ready, also keep the topping ready to sprinkle before you start the halwa making process.
• In a sauce pan Mix semolina, ghee, milk together and Mix them well.
• Turn on the heat to medium and keep string continuously.
• At one stage it will start to thicken and this is were you have be cautious and swiftly stir the mixture.
• The mixture should start leaving the sides and should form a dough.
• Turn off the stove and mix the mixture so that is thickens and also cools a little bit.
• Transfer the mixture to the parchment paper , line another parchment paper on top and start lightly rolling the dough with a rolling pin.
• Roll it slightly thin , not very very thin as the halwa might break easily after drying. Thin halwas taste better than thick ones.
• Sprinkle the topping on the rolled dough , press or roll with a rolling pin so that the topping is well fixed to the dough and doesn’t fall.
• Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes.
• Use a scissor cut the halwa with the parchment paper spread it over a plate .
• Keep the Halwa in Refrigerator for 24 to 48 hours to dry .
• These halwa taste yummy even before drying but for the best authentic taste dry them up .
• Once the halwa’s are store it in a air tight container. It keeps well for a week.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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