How could the festival of Diwali ever be complete without sweets? On this occasion, most people prepare treats like *besan ke ladoo*, *kaju katli*, *gulab jamun*, and *barfi*. However, if you wish to serve your guests something unique and special this time, you could try making Mumbai’s famous 'Ice Halwa'. This sweet is renowned for its thin, translucent, and crispy texture—it practically melts in your mouth. The best part is that it can be prepared at home using just a few simple ingredients.

Ice Halwa is also known as 'Mahim Halwa' or 'Paper Halwa' and is considered one of Mumbai’s traditional sweets. It is called 'Ice Halwa' because it is crafted into extremely thin sheets that resemble a layer of ice. Similarly, due to its paper-thin consistency, it is also referred to as 'Paper Halwa'.

This sweet shares a deep connection with Mumbai. It earned the name 'Mahim Halwa' largely due to the long-standing sweet shops in the Mahim area that specialize in it. It is made using ingredients like milk, sugar, *ghee* (clarified butter), and cornflour. Garnishing it with almonds and pistachios further enhances its flavor.

Ingredients for making Ice Halwa:

1 cup cornflour
2 cups sugar
2 cups milk
1/2 cup *ghee*
1 cup water
1 teaspoon cardamom powder
Chopped almonds and pistachios
Food-grade orange or yellow coloring (optional)

How to make Mumbai-style Ice Halwa at home:
Begin by combining the cornflour and water in a vessel, mixing them thoroughly—ensure that no lumps form. Next, add the milk and sugar, and whisk the mixture well again. If you would like to give the *halwa* its traditional yellow or orange hue, you can add a small amount of food coloring. Now, take a heavy-bottomed pan and add the prepared mixture to it. Cook over low to medium heat, stirring continuously. After a while, the mixture will begin to thicken. During this process, gradually add ghee, a little at a time. It is essential to keep stirring constantly to prevent the mixture from sticking to the bottom of the pan or forming lumps.

Once the mixture appears translucent and glossy, and begins to pull away from the sides of the pan, add the cardamom powder and mix well. Turn off the heat. Lightly grease a smooth tray or a sheet of parchment paper (butter paper) with ghee, and spread the mixture over it in a thin, even layer.

Sprinkle chopped almonds and pistachios on top and press them down gently. Allow the mixture to cool so that it sets firmly. Finally, cut it into squares or any shape of your choice. Your Mumbai-style 'Ice Halwa' is now ready.

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