firstly, in a large kadai take 1½ cup milk, 1 cup sugar, ¼ cup corn flour and ¼ cup ghee.
make sure to stir continuously keeping the flame and low without forming any lumps.
after 5 minutes, the mixture starts to thicken and turns into a paste consistency.
now add ¼ tsp of orange food colour and 1 tsp ghee.
mix well keeping the flame on medium.
further, add ¼ tsp cardamom powder and mix well.
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 on to butter paper.
place another sheet of greased butter paper over it and spread the mixture gently with hand.
also using a rolling pin spread thin / thick thickness as desired.
peel off the butter paper and sprinkle few chopped almonds and pistachios.
allow the mixture cool for 2 hours or refrigerate for 15 minutes.
now cut the ice halwa into squares (along with sheet) once set completely.
finally, bombay ice halwa is ready to serve or store for a week in the refrigerator.