Mahim Ice Halwa
Paper-thin sheets of cornflour halwa, a legendary Mumbai sweet.
About this dish
Originating from the Mahim area of Mumbai, this legendary sweet is often called 'Paper Halwa' due to its translucent, wafer-thin sheets. Unlike gelatinous halwas, this is air-dried to a firm yet melt-in-the-mouth texture. It is a staple at iconic shops like Joshi Budhakaka and is traditionally gifted during Diwali and weddings for its unique aesthetic and shelf life.
Ingredients
The Batter
- 125g (1 cup) Cornflour/Cornstarch
- 250g (1.25 cups) Fine granulated sugar
- 500ml (2 cups) Full-fat milk
- 60ml (1/4 cup) Ghee, melted
- 1/2 tsp Cardamom powder
- 1 drop Yellow food coloring or saffron soaked in milk
Garnish and Rolling
- 2 tbsp Pistachios, finely slivered
- 2 tbsp Almonds, finely slivered
- 1/4 tsp Nutmeg powder
- Extra ghee for greasing butter paper
Method
- 1
Slurry Preparation
In a heavy-bottomed non-stick kadai, whisk together the cornflour, milk, and sugar until absolutely no lumps remain. Add the food coloring or saffron. Ensure the mixture is smooth before turning on the heat, as cornflour settles quickly at the bottom.
- 2
Initial Thickening
Turn the heat to medium-low and stir constantly using a silicone spatula. After 5-7 minutes, the mixture will start to thicken into a custard-like consistency; do not stop stirring or the bottom will scorch and create brown bits.
- 3
Incorporating Ghee
Start adding the melted ghee one tablespoon at a time. The mixture will initially resist the fat, but keep stirring until the ghee is fully absorbed and the halwa starts looking glossy and translucent.
- 4
Reaching the Gloss Phase
Continue cooking for another 10-12 minutes on low heat. The halwa is ready when it starts leaving the sides of the pan as a single mass and looks like a thick, shiny, semi-transparent paste.
- 5
Testing for Readiness
Take a tiny portion and drop it on a greased surface; if it can be rolled into a non-sticky ball once slightly cooled, the mixture is cooked. If it is sticky, cook for another 2-3 minutes.
- 6
Prepping the Paper
Spread a large sheet of parchment or greaseproof paper on a flat countertop and grease it generously with ghee. Pour the hot mixture onto the center of the paper.
- 7
Thinning Out
Cover the halwa with a second sheet of greased parchment paper. Use a rolling pin to flatten the mixture as thin as possible, aiming for a thickness of 1-2mm while it is still hot and pliable.
- 8
Garnishing
Carefully peel off the top paper. Immediately sprinkle the slivered pistachios, almonds, and nutmeg powder over the entire surface, then lightly press them in with the rolling pin so they embed into the halwa.
- 9
Setting and Drying
Leave the halwa to air-dry in a cool, fan-ventilated room for at least 4 to 6 hours. It must not be refrigerated, as the moisture will ruin the characteristic dry, paper-like texture.
- 10
Slicing
Once firm and no longer tacky to the touch, use a sharp pizza cutter or knife to slice into large squares. Carefully peel the squares off the bottom paper and stack them with fresh parchment squares in between.
Notes & variations
- Avoid using a high flame; slow cooking is essential for the translucent 'ice' look.
- Ensure the nuts are sliced extremely thin so they don't tear the halwa while rolling.
- Store in an airtight container at room temperature for up to 15 days.
- If the halwa is too chewy, it was undercooked; if it breaks while rolling, it was overcooked.
Serve with
Serve as a standalone dessert or as part of a traditional Mumbai festive mithai platter.
Cook's note
Use a heavy-duty silicone spatula to scrape the bottom constantly, ensuring a crystal-clear finish without burnt specks.