Bombay Mahim Halwa

Bombay Mahim Halwa is a famous Indian sweet. Its delicious and mouthwatering sweet.This halwa is like thin delicate slab of sweet decorated with nuts and cardamon.Each slab is separated by butter paper. Usually this halwa comes into two colour white and yellow. Mahim halwa is also a known as Ice halwa or Paper halwa in Gujarat.

INGREDIENTS

• Fine Semolina - 1/4 cup
• Milk - 2 cups
• Sugar - 1 cup
• Ghee - 1/4 cup ,plus 2 tbsp
• Rose essence - 1 tsp
• Chopped pistachios - 15
• Sliced almonds  -12
• Cardamom powder - 1 tsp

PREPARATION

Crush the cardamom powder ,chop the almonds and slice the pistchios.Keep them aside.

Grease the one side of the silver foil and keep it ready for later use.

Mix rava,  3 tbsp of ghee, milk and sugar in a large heavy pan. Place on high flame and stir continuously.

Bring the mixture to boil and at some point the mixture will start to get thick.

Reduce the flame and add few drops of rose essence and remaining ghee.

Now  stir the mixture continuously till the mixture leaves the sides of the pan and becomes a very soft dough.

Add the extra 2 tbsp of ghee into the mixture and knead well with a spatula. The ghee will make the mixture very smooth

When done ,turn off the flame and transfer the mixture onto the greased silver foil.

Then place the another plastic sheet on the mixture and roll the mixture evenly thin  as fast as possible. Remove top plastic sheet. Sprinkle all the toppings evenly. (ie cardamom powder, chopped pistachios,sliced almonds)

Again place the plastic sheet on the mixture and reroll the mixture very lightly,so that the toppings get sticks into the mixture.

Let the mixture cool down for sometime. Then  slice the halwa into big  squares. Keep the halwa slices to dry in the air. (sometime it takes about 48 hours,depends on how thin you have rolled the mixture or if no patience ,just refrigerate it for few hours )

When the halwa slices dries out on one  side, flip it onto the other sides. When dries completely .Store it in the airtight container (Place the butter paper or wax paper between the slices to  avoid sticking).

NOTES:
Place the butter paper or wax paper between the slices to avoid sticking