Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa
Total time
Author: Manjula Bharath
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 10
- Semolina - ¼ cup
- Ghee - ¼ cup
- Milk - 1½ cup
- Sugar - 1 cup
- Rose Essence - Few Drops
- Yellow color - few drops( optional)
- Toppings
- Cardamom pd
- Pista and Badam chopped
- Rose petal ( optional)
- 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.
Recipe by Desi Fiesta at https://www.desifiesta.com/2018/04/ice-halwa-bombay-mahim-halwa-recipe-bombay-paper-halwa.html
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