I have childhood memories associated with Mahim Halwa. My uncle stayed in Mumbai and whenever he came down with his family to our place during summer vacation, he got this halwa from the famous sweet mart D’ Damodar.
We always relished it the store-bought one’s. I never imagined that it was simple enough to be prepared at home. While exploring various posts on a food group on Facebook, I came across this recipe posted by blogger Smruti Ashar-Shah presenting the Bombay Ice Halwa (Base recipe by Shruti). I was so damn amazed. That very moment I decided, I definitely need to give this a try.
And like they say “Where there is will there is a way”, my determination to prepare it gave me good results in first attempt. I think many would be interested to know this recipe and would be willing to give it a try at least once. So here goes the recipe. I shall definitely work towards capturing detail step by step pictures when I try this recipe for second time as it will be easy to understand and follow.
- 1/2 cup butter or ghee
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 cup granulated sugar
- few saffron strands
- yellow food color (optional)
- ghee/butter for greasing
- aluminium foil/parchment paper/plastic
- slivers of almonds, pistachios
- 1 tsp of seeds from cardamom pods
- Grease a long sheet of aluminium foil using ghee or butter.
- In a non-stick pan, melt the ghee or butter completely.
- To this add the all-purpose flour, milk and sugar. Mix well.
- Keep stirring continuously and then add the saffron strands and color.
- You need to stir continuously till the desired consistency is achieved. The desired consistency can be judged by spreading a tsp of the mixture on the greased foil. If the mixture sets in 3-4 mins, then it implies that the mixture has reached the desired consistency and requires no more cooking.
- Put off the gas and pour the mixture on the greased foil and spread.
- Put a greased parchment paper sheet or plastic on top of the mixture and roll into a thin sheet of 1/8-1/4 inch thick.
- Remove the parchment/plastic and sprinkle the mix of almonds, pistachios slivers and cardamom seeds.
- Put the parchment/plastic back again and roll over again so that the garnish is firmly embedded in.
- Allow it to set. It takes quite some long time to set. As per the blog recipe I referred the author mentioned that it takes 4-6 hours which can vary based on the climate of the place. However, I had to keep it overnight for setting.
- Once its set, you cut it into squares or rectangles using a pizza cutter. You can also use cookie cutters to cut out the halwa in desired shapes.
- Store in an air tight container separating each piece of halwa from the other using a parchment piece.