By Akshara
January 2, 2026
Bombay ice halwa is a traditional sweet from western India that is recognised for its delicate, almost translucent sheets rather than richness or heaviness. Made primarily with cornflour, sugar and ghee, the mixture is cooked slowly until it reaches a glossy, elastic stage. While still hot, it is stretched by hand into paper-thin layers and allowed to set. The process demands precision and timing, as the halwa must be worked quickly before it cools.
½ cup cornflour 2 cups water 1½ cups sugar ½ cup ghee 1 tsp rose water Chopped almonds and pistachios
Dissolve cornflour completely in water, ensuring a smooth, lump-free mixture.
Cook on low heat, stirring continuously, until the mixture turns translucent and glossy.
Add sugar and cook further until thick and elastic, pulling away from the pan.
Stir in rose water, then spread thinly on a greased surface while still hot.
Stretch carefully into sheets, brush with ghee, sprinkle nuts, and allow to cool before cutting into squares.