Time to tryout some Special Ice Halwa. Portion size: 24 in no Serving size:  2 in no INGREDIENTS: (1 cup = 250 ml) Milk 1½ cup Sugar 1 cup Ghee ¼  cup Corn flour ¼ cup Food colour, of choice ¼ tsp. (optional) Cardamom powder ¼ tsp. Almonds, chopped 2 tsp. Pistachios, unsalted, chopped 2 tsp.    


In a heavy based kadai take milk, sugar, corn flour and ghee. On a low flame keep stirring continuously to avoid any lumps. After 5 minutes, the mixture starts to thicken and turns into a paste consistency. Now, add food colour (you can skip adding food colour) and 1 tsp. ghee. Add cardamom powder. Mix well on medium flame  . Mix till the mixture turns glossy. Add a tsp of more ghee if it's not turning glossy. Transfer a ladleful of ice halwa mixture onto  the butter paper. Place another sheet of greased butter paper over it and spread the mixture gently with hand or rolling pin. Peel off the butter paper and sprinkle few chopped almonds and pistachios. Allow the mixture to cool for 2 hours or refrigerate for 15 minutes. Once set completely, cut the ice halwa into squares (along with the sheet). Bombay ice halwa is ready to serve.  


Calories Kcal Proteins gram Sodium mg Potassium mg Phosphorus mg
174 1.2 0.2 48.1 35.4
Note:  Ice halwa can be stored for a week in the refrigerator.