Bombay Ice Halwa

Sooner or later, I think that I am not going to miss any sweets from India. Not kidding, but trying my hands on each one of them. This time it was turn of the Bombay Ice Halwa. Cannot beat them, but trying is the only solution to know on how it worked out! It worked out well just with little silly mistake of mine, it got thick as didn't roll that much as required.  You guys PLEASE NOTE THAT ROLL IT AS THIN AS POSSIBLE so that it gets dry faster. This Diwali is full of DHAMAKA and surprises for me and my husband already :) :) I tried only the white one as it was for the first time. Next time it will be both. So right now sharing recipe of the White Halwa. For Yellow, you can add KESAR.

Lets's quickly look at few Ingredients:

• 1/2 cup - Rava/Semolina/Sooji
• 1 cup - Cold Milk (Try taking whole milk, I didn't have so used Vitamin D Regular Kroger Milk)
• 1/3 cup - Ghee/Clarified Butter
• 1 cup - Sugar 
• 1-2 drop of  Rose Essence
• Finely chopped Almonds, Pistachios, Cashews and Cardamom Powder

In a wide bottom Pan, take Rava 

Keep ready the Sugar, Ghee and Milk

Add the Ghee, Sugar and Milk into Rava

This is IMPORTANT. From Medium to High Flame - keep stirring it continuously making sure that rava should not turn brown in color. 

Stir Continuously. 

See, how it has start forming a kind of dough. 

Dough has formed. Switch off the gas immediately. 

In a Greased Aluminium Foil, immediately put the dough. 

Put the plain plastic wrap onto the dough, start rolling it slowly. This is IMPORTANT.  Make sure it should be thin while rolling it. Remember the ready made Ice Halwa how thin they are! I didn't realize at that time and it was little thick. Logically, thin will get dry faster. So think that way! 

Very Simple! Sprinkle finely chopped Pistas, Almonds, Cashews and Cardamom Powder.

IMPORTANT NOTES to Follow: 

1. Allow halwa to cool down completely for 1 -2 hours. 
2. Cut into squares or shape of your choice. 
3. Again let it dry for one more hour and then FLIP it. 
4. Now, allow Halwa to dry out for 12 hours maximum and then it depends on the weather of room or country you are into. I am in Michigan and weather was fluctuating when I make this. So it took around 48 hours to dry out. But don't panic, this is normal temperature. Patience is the key to make this halwa. 
5. It should be stiff to lift it up. 
6. Carefully lift each piece and put it on the wax paper or butter paper. Store it in the AIR Tight Container. 

Please let me know if you have any doubts while making this. Do not get Panic of anything :) 

Happy Baking!