Bombay Ice Halwa

Yes Guys!!!! Now Thats what I want to make!!! And I have done it, But being honest, This was my 3rd attempt....First and second, All was ok but my halwa did not get dried....They just don't come out right way :( ....So I tried many times, sometimes I got successes and sometimes for one or the other reason I failed to achieve same texture and taste as the original recipe. But this time its done!! So, Sharing this wonderful and joyful moment with all you people out there!!! Mouthwatering and Every Indian who has gone through this taste can never say NO to this halwa!!! Thin slices of Ice halwa, we never get bored of !!

When 2 times I failed to make this Halwa, literally I was not able to sleep, I was keep thinking that where am I going wrong, just recollecting all procedure in mind how to make it, and in morning I woke up, as usual done with hubby's lunch Tiffin, at the moment he left the home, Back to the kitchen, got all the ingredients which are needed to make this halwa, Again tried to make it, like a child who is praying to god that please God this time give me good marks, My exam papers should be fine :)) I was also paying to God that please this time it must be come out well!!! ;)) And Bhagwan ne meri Sun li.....hahahahahah!!! :)) Its a Delicous, Mouthwatering and Irresistible Bambay Fame Bombay Ice halwa with the goodness of freshly grounded nuts and cardamom!!! So lets have a wonderful and joyful tour of this yummmyyy Halwa....For this You will need!!

Ingredients

1/4 Cup Semolina or sooji
1/4 cup ghee (clarified butter)
1 cup cold milk
1 cup sugar
6-8 almonds thinly slivered
1/4 tsp. cardamom granules crushed coarsely
2-3 pinches saffron strands crushed (If you want to add)
1/4 tsp. rose Essence
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.

Method:

1. Mix almonds, cardamom, keep aside.

2. Grease both sheets on one side, keep aside.

3. Make sure to prepare everything before you start cooking Halwa.

4. Mix semolina, ghee, sugar, milk in a large heavy pan.

5. Place on stove on high heat, bring to a boil while stirring continuously.

6. Reduce heat, stirring continuously, till a very soft dough is formed.

7. Take off heat, add rose water and 1 tsp. ghee. Temper by kneading with a spatula till smooth.

8. Place flattened lump in the center of one sheet, greased side up. Cover with second, greased side down. Roll as thinly as possible with a large rolling pin.

9. Before almost done, sprinkle mixed topping evenly over halwa. Finish rolling, carefully peel off top sheet.

10. Mark pieces as desired, with a knife, while still soft. Cut similar pieces from grease proof paper. Keep aside.

11. When halwa is cool and stiff enough to handle, carefully lift pieces. Pile interleaved with grease proof paper, between each slice.

Store in airtight container.

You can make this Halwa with Maida (All purpose flour) too!! For this you will need:

1/2 Cup Maida (All purpose flour)
1/2 Cup Ghee (clarified Butter)
1/2 Cup cold Milk
1 Cup Sugar 

And the process will be same as we do with semolina!!! This halwa is also come out very well... I had tried this also...!!

Enjoyyyy!!!!!