Add milk, semolina, sugar and ghee in a broad wide non stick pan. Allow it to cook on a high heat at first. As it starts bubbling up, lower the heat and keep cooking further. Remember to keep stirring so that it doesn't get burnt at the bottom.
It starts leaving the sides off the pan after about 25 minutes of constant stirring. At this stage, add the food colour if using and mix well. When the halwa starts leaving the sides of the pan fully, take it out onto a butterpaper.
While it is still hot, cover it up with an another butterpaper and start rolling. Roll it vertically from top to bottom and do not forget to take a big sheet of butterpaper so that it is easier to roll.
After rolling, sprinkle the cardamom powder and nuts on top. Roll again keeping the butterpaper sheet on top to nicely press down the nuts. Carefully lift the butterpaper now and keep it refrigerated for about 4 hours.
Cool cool melt in mouth ice halwa of Mahim, Mumbai is ready to be served chilled. Slice it before serving with the butterpaper sheet on.
Mahim Halwa is an excellent Indian sweet translated as layered semolina sweet named after Mahim which is an area in Indian's financial capital, Mumbai. It is named so because it was created by Mahim sweet meat makers Joshi Badhukaka who belongs to Mahim. It is one of the sweet that Mumbai is famous for. A melt in mouth dessert that will definitely liven up any occasion. A perfect aftermeal dessert too. Enjoy!
