Ingredients

• 1 cup - white semolina
• 1 cup - ghee
• 4 cups - sugar
• 4 cups - cold milk
• 15 - almonds, thinly slivered
• 15 - pistachios, thinly slivered
• 1/2 tsp - cardamom granules, crushed coarsely
• 3-4 pinches - saffron strands, crushed
• 1 tsp - rose water
• 2 large - clean thick plastic sheets
• grease proof paper

How to Make Bombay ice halwa

• Mix almonds, pistas, cardamom, saffron and keep it aside.
• Grease both sheets on one side and keep it aside.
• Mix semolina, ghee, sugar and milk in a large heavy pan.
• Place it on a stove on high heat and bring it to a boil while stirring continuously.
• Reduce the heat, stirring continuously, till a very soft dough is formed.
• Take it off the heat and add rose water and 2 tbsp of ghee to it.
• Soften by kneading with a spatula till it is smooth.
• Place flattened lump in the centre of one sheet and greased side up.
• Cover with a second, greased side down.
• Roll as thinly as possible with a large rolling pin.
• Before it's close to being done, sprinkle mixed topping evenly over the halwa.
• Finish rolling it and carefully peel off the top sheet.
• Mark pieces as desired, with a pizza cutter, while it is still soft.
• Cut similar pieces from the grease proof paper. Keep it aside.
• Once the halwa is stiff and cool enough to handle, carefully lift the pieces.
• Pile it interleaved with greaseproof paper and between each slice.
• Store it in an airtight container.