Bombay Ice Halwa is a popular Indian sweet which can be prepared with either sooji (rava) or corn flour. When made with sooji, it comes out soft & smooth whereas with corn flour (traditional method) it is a tinge creamy & crisp. I am giving you the recipe of the former, so those with a sweet tooth can enjoy this delicacy at home! These thin square pieces of halwa just melts in your mouth and you will love those crunchy nuts in between that add to its flavor. This delicious sweet can be preserved for about a week, so you can make them a day prior to any special occasions at home and relish it on the day with family and friends. This recipe is from my friend Vidhu, she is a Super Mom who likes to cook a wide variety of dishes for her son, a great connoisseur of food apart from being the leading bridal makeup artist in Chennai! Having been introduced to her during one of bridal makeup live sessions, we become good friends thanks to the culinary interests we share. 🙂 Try out her recipe & let me know your views in the comments section.
PREPARATION TIME : 5 MINS
MAKING TIME : 20-25 MINS
DRYING TIME : 4-8 HOURS
REFER MY OTHER HALWA RECIPES ALSO
BOMBAY ICE HALWA (WITH CORNFLOUR)
1/4 cup sooji/rava
1/4 cup + 1 tsp GHEE
1 cup milk
1 cup sugar
A generous pinch of cardamom powder
2 tbsp nuts
Yellow food colour
Few saffron strands
In a heavy bottomed vessel add milk,1/4 cup ghee,rava,sugar,yellow food colour,saffron strands and bring it to boil.When it starts to boil reduce to low flame.
Add cardamom powder,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
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 and roll them gently.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 Recipe (with sooji / rava)”
Lovely Swapna! I hope you are doing well!
Thank you Antonia…
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