Bombay ice halwa

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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  • 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.