Halbai

Name: Halbai
Yield: 25 pieces
Cuisine: Indian
Ingredients: 1 cup Rice soaked for 4-5 hrs; 1 1/2 cup Thick Coconut Milk; 2 cup Jaggery powdered; 1/2 tsp Cardamon Powder; 2 tsp Ghee/Clarified Butter

Heap of Spice @cook_12476959

#dussehra
Traditional dish from Malnad region of Karnataka. Traditionally made with fresh coconut but here I have used cream of Coconut to make it simple. The pieces are delicate and melt in your mouth !

Heap of Spice @cook_12476959

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Ingredients

25 pieces

1 cupRice soaked for 4-5 hrs
1 1/2 cupThick Coconut Milk
2 cupJaggery powdered
1/2 tspCardamon Powder
2 tspGhee/Clarified Butter

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Steps

1

In a blender, add soaked rice and grind it into a smooth paste using about 1/2 cup of water.
In a thick bottomed pan (a non-stick will help), mix the rice paste, coconut milk and jaggery.
Switch on the flame and keep stirring the mixture.
2

Be careful while this boils and keep stirring.
After a few minutes, it will all start to come together.
At this stage add a teaspoon of ghee and keep mixing.
Do not let your hand off the pan, else the mixture can easily burn.
3

When the mixture starts leaving the pan, looks shiny and does not stick to the bottom, it's time to remove it.
Another method of testing, is to wet your hand with water and touch the top of the mixture. The mixture should not stick to your fingers. Else give it a couple of more minutes.
Add cardamom and mix well.
4

Keep a greased plate ready and transfer the mixture onto the plate.
Grease your hands with some ghee and tap the mixture evenly.
Allow it to cool completely before cutting into squares.
This dish is not garnished with any dry fruits.
5

Note:- The colour of this dish purely depends of the kind of jaggery used. If using a dark jaggery you get a deeper colour.I have used organic dark jaggery here.
If using fresh coconut then the steps are the same except omit the coconut milk and grind the rice and coconut together.
The cooking time will vary when using fresh coconut.