Ice Halwa

Ingredients:

Milk 1 cup = 250 ml

Sugar 1½ cup

Ghee 1 cup

Food colour ¼ cup

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.
Add cardamom powder. Mix well on medium flame.
Add food colour (you can skip adding food colour) and 1 tsp of ghee.
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 a 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.