Step-by-Step Guide to Make Perfect Bombay Ice Halwa” / Mahim Halwa
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Award-winning Bombay Ice Halwa” / Mahim Halwa. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bombay Ice Halwa” / Mahim Halwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bombay Ice Halwa” / Mahim Halwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bombay Ice Halwa” / Mahim Halwa is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bombay Ice Halwa” / Mahim Halwa estimated approx 20-30 mins.
To get started with this recipe, we must prepare a few components. You can cook Bombay Ice Halwa” / Mahim Halwa using 8 ingredients and 5 steps. Here is how you can achieve it.
#Holi21 “Bombay Ice Halwa” is a Bombay specialty sweet. The halwa is also known as “Mahim halwa”/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❤️
Ingredients and spices that need to be Make ready to make Bombay Ice Halwa” / Mahim Halwa:
- 1/4 cup All purpose flour
- 1/4 cup Ghee
- 1 1/2 cup Milk
- 1 cup Sugar
- few drops Rose Essence
- as required Organic food color –(optional)
- 1 tsp. Cardamom powder
- As Required Pista and Badam chopped
Steps to make to make Bombay Ice Halwa” / Mahim Halwa
- Prepare the parchment paper & keep it ready, before you start the cooking. * In a sauce pan Mix flour, ghee, milk together and Mix them well. To avoid lumps have added milk,sugar and flour all together(at first step), mixed into lump free batter. After mixing it but pan on the gas.
- Turn on the heat to medium and keep string continuously.Until The mixture should start leaving the sides and should form a dough.
- Turn off the stove & Transfer the mixture to the parchment paper, line another parchment paper on top & roll it slightly thin, not very very thin as the halwa might break easily after drying. Thin always taste better than thick ones.
- Sprinkle the topping on the rolled dough, press & roll with a rolling pin. * Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes. Use a scissor cut the halwa.
- Keep the Halwa in Refrigerator for 24 to 48 hours to dry.This halwa taste best after drying.It keeps well for a week.
While that is certainly not the end all be guide to cooking fast and simple lunches it is very good food for thought. The hope is that will get your creative juices flowing so you can prepare excellent lunches for the own family without the need to do too terribly much heavy cooking from the process.
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