> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Ice Halwa Recipe
| | |
| ---------------- | --------- |
| **Prep time** | 5 min |
| **Cook time** | 30 min |
| **Resting Time** | 2 hr |
| **Total time** | 35 min |
| **Serves** | 24 pieces |
## Ingredients
* 1½ cup milk
* 1 cup sugar
* ¼ cup ghee / clarified butter
* ¼ cup corn flour
* ¼ of orange food colour
* ¼ tsp cardamom / elachi *(powdered)*
* 1 tbsp almonds / badam *(chopped)*
* 1 tbsp pistachios *(chopped)*
## Instructions
1. firstly, in a large kadai take 1½ cup milk, 1 cup sugar, ¼ cup corn flour and ¼ cup ghee.
2. make sure to stir continuously keeping the flame and low without forming any lumps.
3. after 5 minutes, the mixture starts to thicken and turns into a paste consistency.
4. now add ¼ tsp of orange food colour and 1 tsp ghee.
5. mix well keeping the flame on medium.
6. further, add ¼ tsp cardamom powder and mix well.
7. mix till the mixture turns glossy. add a tsp of more ghee if it's not turning glossy.
8. transfer a ladleful of ice halwa mixture on to butter paper.
9. place another sheet of greased butter paper over it and spread the mixture gently with hand.
10. also using a rolling pin spread thin / thick thickness as desired.
11. peel off the butter paper and sprinkle few chopped almonds and pistachios.
12. allow the mixture cool for 2 hours or refrigerate for 15 minutes.
13. now cut the ice halwa into squares (along with sheet) once set completely.
14. finally, bombay ice halwa is ready to serve or store for a week in the refrigerator.
## Step-by-step
firstly, in a large kadai take 1½ cup milk, 1 cup sugar, ¼ cup corn flour and ¼ cup \[ghee.
]\(/recipes/how-to-make-butter-recipe-ghee-recipe)
make sure to stir continuously keeping the flame and low without forming any lumps.
after 5 minutes, the mixture starts to thicken and turns into a paste consistency.
now add ¼ tsp of orange food colour and 1 tsp \[ghee.
]\(/recipes/how-to-make-butter-recipe-ghee-recipe)
mix well keeping the flame on medium.
the mixture will form a lump separating from pan.
further, add ¼ tsp cardamom powder and mix well.
mix till the mixture turns glossy. add a tsp of more [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) if it’s not turning glossy.
transfer a ladleful of ice halwa mixture on to butter paper. make sure to grease the butter paper with [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe)to prevent from sticking.
place another sheet of greased butter paper over it and spread the mixture gently with hand.
also using a rolling pin spread thin / thick thickness as desired.
peel off the butter paper and sprinkle few chopped almonds and pistachios.
again place the same butter paper and press gently making sure the dry fruits stick to halwa.
allow the mixture cool for 2 hours or refrigerate for 15 minutes.
now cut the ice halwa into squares (along with sheet) once set completely.
finally, **bombay ice halwa** is ready to serve or store for a week in the refrigerator.
## Video
## Notes
* firstly, use [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and not oil for more rich flavour.
* additionally, replace corn flour with rava / semolina for variation.
* furthermore, sprinkle dry fruits of your choice to make it more healthy.
* also, add the colour of your choice (or make different colour batches) to look more attractive.
* finally, **bombay ice halwa recipe** tastes great when spread to a thin sheet.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bombay-ice-halwa-recipe-mahim-halwa/](https://hebbarskitchen.com/bombay-ice-halwa-recipe-mahim-halwa/)
]\(/recipes/how-to-make-butter-recipe-ghee-recipe)
]\(/recipes/how-to-make-butter-recipe-ghee-recipe)
