Recipe

• Preparation:

  • Key Point: Gather all ingredients before starting to streamline the cooking process.
  • Thinly slice the almonds and pistachios for garnishing.
  • Soak saffron strands in warm milk to enhance its flavor.

• Grease the Pan:

  • Key Point: Use a baking dish or tray lined with baking paper or aluminum foil, greased with ghee, to prevent sticking.

• Mixing the Ingredients:

  • In a heavy-bottomed pan, add ½ cup ghee and heat on low flame.
  • Once melted, add ½ cup all-purpose flour and stir continuously to avoid lumps.
  • Cook until the mixture turns golden brown and emits a nutty aroma (about 5-7 minutes).

• Adding Liquid:

  • Gradually pour in ½ cup milk while stirring constantly.
  • Key Point: Maintain low heat to ensure even mixing and prevent lumps from forming.

• Sweetening:

  • Add ½ cup sugar to the mixture, followed by the saffron-infused milk and 1 tsp cardamom powder.
  • Stir well until fully combined and the sugar dissolves.

• Cooking:

  • Continue stirring on low heat until the mixture thickens and pulls away from the sides of the pan (approximately 10-15 minutes).
  • Key Point: Consistency should be thick but not overly dry.

• Setting the Halwa:

  • Pour the thick mixture into the prepared dish, spreading it evenly with a spatula.
  • Press down gently to level the surface.

• Garnishing:

  • Immediately sprinkle the sliced almonds, pistachios, and extra cardamom seeds on top.
  • Key Point: Press the garnishes lightly into the halwa for better adhesion.

• Cooling:

  • Allow the halwa to cool at room temperature for 1-2 hours until set.
  • Once cooled, cut into squares or desired shapes.

• Serving:

  • Serve your Bombay Ice Halwa as a delightful dessert or snack.
  • Key Point: Store leftovers in an airtight container at room temperature for up to a week.