Bombay Ice Halwa

Bombay Ice Halwa is a famous Indian sweet. Its delicious. Indian dishes are famous for being spicy and also for being sweet. The recipe for this halwa is given below.

 

Ingredients:

 

1. one cup fine white semolina

 

2. one cup ghee (clarified butter)

 

3. Four cups sugar

 

4. Four cup cold milk

 

5. Fifteen almonds thinly slivered

 

6. Fifteen pistachios thinly slivered

 

7. Half tsp. cardamom granules crushed coarsely

 

8. Three-Four pinches saffron strands crushed

 

9. 1 tsp.rose water

 

10. Two large clean thick plastic sheets (approx.2 sq. feet each)

 

11. A few feet length of grease proof paper.

 

Method:

 

1. Mix almonds, pistachios, cardamom, saffron, keep aside.

 

2. Grease both sheets on one side, keep aside.

 

3. Mix semolina, ghee, sugar, milk in a large heavy pan.

 

4. Place on stove on high heat, bring to a boil while stirring continuously.

 

5. Reduce heat, stirring continuously, till a very soft dough is formed.

 

6. Take off heat, add rose water and two tbsp. ghee.

 

7. Temper by kneading with a spatula till smooth.

 

8. Place flattened lump in the center of one sheet, greased side up.

 

9. Cover with second, greased side down.

 

10. Roll as thinly as possible with a large rolling pin.

 

11. Before almost done, sprinkle mixed topping evenly over halwa.

 

12. Finish rolling, carefully peel off top sheet.

 

13. Mark pieces as desired, with a pizza cutter, while still soft.

 

14. Cut similar pieces from grease proof paper. Keep aside.

 

15. When halwa is cool and stiff enough to handle, carefully lift pieces.

 

16. Pile interleaved with greaseproof paper, between each slice.

 

17. Store in airtight container.

 

Making time: one hour

 

Makes: one kg. approx.

 

Shelf life: one week at room temperature, three weeks refrigerated

About the Author

Satheesh M is an author for the blog Cooking Recipes This blog Cooking Recipes offers quality Indian recipes for free.

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by: Guest Total views: 6 Word Count: 429 Date: Mon, 17 Nov 2008 Time: 12:00 AM 0 comments