Bombay Ice Halwa Recipe
This Bombay Ice Halwa is a treasure of a recipe. The microwave method for this Bombay Ice Halwa recipe is surprising but it will win you over.
Bombay ice Halwa or Ice Halwa or Mahim Halwa or Paper Halwa, whatever you call, it is most popular Indian Sweet mainly originated from Mumbai. Irrespective of its name, it will always taste yummy. The Bombay Ice Halwa is loaded with ghee, yet nutritious sweet that comes in the form of translucent square sheets, covered in saffron and nuts, packed with flavors and instantly melts in your mouth. Since Bombay Ice Halwa is quite brittle, it is often layered with butter paper in between the slices.
Specialty of Bombay Ice Halwa or Mahim Halwa
Bombay Ice Halwa is also know as Mahim Halwa as it is mainly produced and marketed by Joshi Buddhakaka Mahim HalwaWala (JBMH) venture as they claim to be its ‘inventor. This shop is 240 years old and is now run by the 8-9th generation of the family. The popularity of halwa led to open a shop in Mahim area of Mumbai in 1829, even Pandit Jawaharlal Nehru used to love this halwa. The same recipe has been used since more than 200 years. No change! No variation. While everything around the area changed, this halwa remained the same!
What makes Bombay Ice Halwa so Delicious?
The recipe of this Bombay Ice Halwa or Mahim Halwa is quite simple. It is made from Corn flour/Maida, sugar, ghee, water. Cooked and then rolled out into sheets. Traditionally, saffron is added to Bombay Ice Halwa to give its yellow hue. Nowadays, these thin sheets of sweets have different colors and flavors and it’s so much popular among world.
My first encounter with Bombay Ice Halwa was in my childhood when one of my mother’s cousin had brought this from Mumbai and I was really intrigued by its texture, shape and color. My first reaction was “Ye paper hai ki halwa?” Actually, the Bombay Ice Halwa is so unique and thin, you could easily mistake it for a sheet of paper! And then my love for this Bombay Ice Halwa grew day by day and in my childhood and in college days whenever I heard that someone from our family or relatives was going to Mumbai, I asked them to bring a packet of Bombay ice halwa – the Original, the paper-thin white Ice Halwa (that you almost peel off the butter paper) for me.
Bombay Ice Halwa : Adds Sweetness In your life
In this chocolate and cake era, most of us wants to make our loved one feel special; by giving something different but on the other hand, everything seems too complicated and we confused. So, believe me this Bombay Ice Halwa is the only that simple, tasty, and yet delicious treat for your loved one! While you make this at home for your loved ones it becomes more expensive than any expensive gifts. Gifting Mahim halwa is how some special soul celebrate love and care on any special days
Bombay Ice Halwa – A Special Treat for you
Bombay Ice Halwa Recipe
This Bombay Ice Halwa is a treasure of a recipe. The microwave method for this Bombay Ice Halwa recipe is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want market bought Halwa again.
while the recipe is super simple to prepare, you must have to follow few important tips and precautionary steps while preparing the Bombay ice halwa recipe. If you love Bombay Ice Halwa, then this recipe is a must-try! Watch the video tutorial below and you’ll crave it until you make it.
Watch How to Make Bombay Ice Halwa: Video Tutorial
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Can I make This Bombay Ice Halwa on Gas?
Yes, definitely you can. Follow the same process to make the Bombay Ice Halwa. Cook in a pan or Kadahi on low flame for about 10-15 mins. Here you have to stir continuously and cook until the mixture turns glossy and leaves ghee from sides. Then transfer the mixture on to butter paper and proceed the same way.
How Long can I store this Bombay Ice Halwa ?
You can store Bombay Ice Halwa for a week in an airtight container in the refrigerator.
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Tips to make perfect Bombay Ice Halwa
- If you don’t have Microwave you can make this Bombay Ice Halwa on a Gas using a pan or a kadahi.
- Always use ghee instead of oil, Ghee gives an aromatic flavor to this halwa.
- You can replace maida/corn flour with semolina.
- Adding food color is totally optional you can skip this step.
- Always make sure you roll this Bombay Ice Halwa as thin as possible because it tastes great when spread to a thin sheet.
- Allow the Halwa cool for 7-8 hours or overnight or refrigerate for few minutes.
- Since Bombay Ice Halwa is very delicate to handle layered with butter paper in between the slices. This also gives it market look.
Just Remember – Making Perfect Bombay Ice Halwa at home takes some practice and patience. Also just follow our tips and do few tries, and you’ll be making them like a pro!
Bombay Ice Halwa is loaded with ghee yet nutritious sweet that comes in the form of translucent square sheets, covered in saffron and nuts, packed with flavors and instantly melts in your mouth.
[cooked-sharing]
Take a microwave friendly large bowl and add maida/corn flour, sugar, water and ghee.
Mix with a spatula and make sure there is no lumps, cover it with a lid and microwave it for 2 min on high.
After 2 mins take out a bowl from microwave and stir the mixture properly with a spatula without forming any lumps.
Now add saffron strands and yellow food color (this is totally optional you can skip this also) to make it more attractive.
Again, mix it properly and cover it with a lid and microwave it for 1 min.
After 1 min take out a bowl from microwave and stir the mixture properly with a spatula without forming any lumps.
Again, cover the bowl with a lid and microwave it for 1 min.
After 1 min take out a bowl from microwave and stir the mixture properly with a spatula.
Here you can see the change that mixture is turning into a dough.
Again, cover the bowl with a lid and microwave it for 1 min.
After 1 min take out a bowl from microwave and stir the mixture properly with a spatula.
Now the mixture turns glossy transfer Bombay Ice Halwa mixture on to butter paper.
Place another sheet of butter paper over it and spread the mixture using a rolling pin. When you are done halfway, peel off the butter paper and sprinkle cardamom/elaichi, few grated almonds and pistachios.
Now cut the Bombay ice halwa into squares pieces with a pizza cutter, while still soft.
Allow the squares cool for 7-8 hours or overnight or refrigerate for few minutes.
Pile interleaved with grease proof paper, between each slice.
Finally, Bombay Ice Halwa is ready to serve or store in an airtight container for a week in the refrigerator.
Ingredients
Directions
Take a microwave friendly large bowl and add maida/corn flour, sugar, water and ghee.
Mix with a spatula and make sure there is no lumps, cover it with a lid and microwave it for 2 min on high.
After 2 mins take out a bowl from microwave and stir the mixture properly with a spatula without forming any lumps.
Now add saffron strands and yellow food color (this is totally optional you can skip this also) to make it more attractive.
Again, mix it properly and cover it with a lid and microwave it for 1 min.
After 1 min take out a bowl from microwave and stir the mixture properly with a spatula without forming any lumps.
Again, cover the bowl with a lid and microwave it for 1 min.
After 1 min take out a bowl from microwave and stir the mixture properly with a spatula.
Here you can see the change that mixture is turning into a dough.
Again, cover the bowl with a lid and microwave it for 1 min.
After 1 min take out a bowl from microwave and stir the mixture properly with a spatula.
Now the mixture turns glossy transfer Bombay Ice Halwa mixture on to butter paper.
Place another sheet of butter paper over it and spread the mixture using a rolling pin. When you are done halfway, peel off the butter paper and sprinkle cardamom/elaichi, few grated almonds and pistachios.
Now cut the Bombay ice halwa into squares pieces with a pizza cutter, while still soft.
Allow the squares cool for 7-8 hours or overnight or refrigerate for few minutes.
Pile interleaved with grease proof paper, between each slice.
Finally, Bombay Ice Halwa is ready to serve or store in an airtight container for a week in the refrigerator.
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