Mahim Halwa, sometimes also known as Bombay Ice Halwa, is one of the most loved sweet delicacies amongst mithai lovers across India.
As the name suggests, the recipe of this sweet is believed to be originated in Mahim – Mumbai, though I’m not really aware of its history. Some of the mithaiwalas around this area also claim that they have been treating people with this sweet for more than 200 years.
Other mithaiwalas have adapted this ice halwa recipe in their shops, and you will certainly find it in each mix mithai pack. When I was a kid, I used to love these neatly placed halwa slices underneath different sweet items. And yes, I still like them very much after so many years!
Talking about the recipe, it is not as difficult as it may appear after looking at the final product. You can certainly make this sweet at home with simple ingredients.
The commercial Mahim halwa makers sell it in quite a few different colors, which can be achieved with the help of artificial food coloring products. If you don’t prefer inorganic colors, you can use saffron strands for yellow colored halwa. It gives perfect color to your homemade halwa, and it’s good for health too.
Prepare the greased sheets –
In the final stages of Mahim halwa preparation, we need to spread the cooked mixture on a plain surface. Hence, it’s better to use greased wax paper or food wrapping paper.
Here’s how you should do it –
- Take a spoonful of ghee/butter and spread it on two wax papers.
- Keep these papers aside and start preparing your halwa recipe.
Let’s begin with the recipe now!
Total Time – 30 minutes (and 5-6 hours for cooling process)
- Ghee/Clarified Butter – 1 cup
- Sugar – 1 cup
- Semolina/Sooji Rawa – 1/2 cup
- All Purpose Flour (Maida) – 1 cup
- Milk – 2 cups
- Saffron/Keshar – 1/2 teaspoon
- Cardamom Powder – 1 teaspoon
- Pistachios – 2 teaspoon, finely chopped
- Almonds – 2 teaspoon, finely chopped
1. Heat 3/4th cup of ghee in a heavy bottom pan on medium flame.
2. If the ghee has melted completely, add the sugar, semolina, maida, cardamom powder and milk in pan.
3. Mix these ingredients together and stir it for 10 minutes till you get thick dough like consistency.
4. If there are no lumps in the mixture, add the remaining ghee in it.
5. Keep stirring this halwa mixture for few more minutes and lower the flame.
6. When it cooks perfectly, you will see that it’s leaving from the sides of pan. This is the right time to take it off the flame.
7. Pour this mixture on one of the greased papers and spread using spatula.
8. Now, place the second paper on top of the mixture and start rolling it in square shape.
9. Slowly remove the paper from top and add the finely chopped pistachios, almonds and saffron strands to it.
10. Once again, cover it with wax paper and roll it nicely for a couple of centimeters thick in size.
Your Mahim halwa preparation work is done now. Let it cool down for 5-6 hours on room temperature.
Serve this sweet with tea time snacks. Your family will enjoy it.
How to store Mahim Halwa?
I know it’s not possible to eat all the halwa at one time. And even if you eat everything at once, it’s not good for your health.
So, what’s the best way to store it?
Well, just cut the whole piece into squares (similar to what sweets’ sellers do), and place the pieces in an air tight container. Store the container in refrigerator and finish sweets in a week’s time.
Note – Do not keep this mithai for more than a week, as poisonous fungus starts to grown on its surface.