Bombay Ice Halwa (with cornflour)

These thin sheets of sweet can be made with just 4 main ingredients at home.It takes only 20 mins to make them but it has to dry for at least 4 hours.Bombay Ice Halwa can be prepared using either rava (sooji) or cornflour.The ones made with sooji has a soft ,chewy texture whereas the traditional method uses cornflour which has a creamy and crisp texture.I love the latter one especially for its silky texture that just melts in your mouth.The addition of nuts and saffron gives this simple sweet a richer look,thus making it perfect for all celebrations at home.

PREPARATION TIME : 5 MINS

MAKING TIME : 20-25 MINS

DRYING TIME : 4-8 HOURS

REFER MY OTHER HALWA RECIPES ALSO

CORN FLOUR HALWA

CARROT HALWA

BEETROOT HALWA

MOONG DAL HALWA

PUMPKIN HALWA

INGREDIENTS

1/4 cup cornflour

1/4 cup + 1 tsp GHEE

1 cup milk

1 cup sugar

A generous pinch of cardamom powder

2 tbsp nuts

Few saffron strands

METHOD

In a heavy bottomed vessel add milk,1/4 cup ghee,cornflour,sugar ,cardamom and bring it to boil.When it starts to boil reduce to low flame.

Stir continuously in low flame to avoid lumps and getting burnt at the bottom.

Stir until a soft ,smooth dough is formed.

Add a tsp of ghee to the thickened dough and switch off the flame.Transfer the dough to a greased surface,cover with another greased sheets and roll them to thin sheets.Peel off the top sheet,sprinkle some nuts and saffron.


Cut them to squares and let it set for 4-8 hours.

Keep it aside until they are set to stiff sheets.

4 thoughts on “Bombay Ice Halwa (with cornflour)

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