Halbai is a popular sweet dish of Karnataka. It is prepared with rice and jaggery. If you want to prepare instant, you can use rice flour. Final outcome depends on jaggery. Sometimes Halbai may come out light sometimes dark but taste is tongue licking. You can eat as many pieces as you want, you will not feel you are stuffed with more sweets. One should be careful with the proportion and the final stage, else Halbai will come sticky. It will not go waste you can eat.
Halbai is very easy to prepare, soft, tasty and liked by everyone. It can be prepared in all festivals, functions and as well whenever you want to eat.
Let us see the ingredients required and the procedure of preparing Halbai.
Rice 1 cup
Coconut 1 cup
Jaggery 1 ½ cup
Elaichi/cardamom powder ¼ tsp
Ghee 4-5 tsp
Raisins few for decoration (optional)
Wash and soak rice for about 2-3 hours.
Take a pan put powdered jaggery 1 ½ cups of water keep on flame, stir well, when it is dissolved strain to remove if any dust particles and keep aside.
Grease a plate with ghee and keep aside.
Strain extra water and grind rice and grated coconut into a fine paste.
Take a pan put jaggery water and keep in medium flame to boil.
When jaggery mixture is boiling, slowly add the grounded mixture into it and keep stirring.
Now keep the flame in low-medium.
Keep stirring to avoid burning at the bottom.
When the mixture thickens add ghee and start folding. If necessary you can add more ghee also.
When the mixture starts leaving the end of the pan Halbai is done.
Add elaichi powder and mix well.
Transfer Halbai into the greased plate and spread evenly. You can dip the spatula in water and pat it to get even surface.
Allow to cool for about 30 mins.
Now cut the Halbai into the shape as desired by you.
In a small pan fry raisins with ghee.
Decorate fried raisins on each piece.
Halbai is ready to eat.
Halbai shelf life is less. If you store in refrigerator you can store for about 3-4 days.
Use nonstick pan to avoid burning at the bottom. You can add more jaggery as per your taste. You can also decorate with cashew or badam.