Wednesday, November 10, 2021



"Halbai" or halu bai is a popular sweet from the Udupi- Mangalore region of my Home State of Karnataka. Traditionally, it was made for festivals like Nagarpanchami and the like. 

This sweet can be made with Semolina (Rava), Finger Millet (Ragi) or Rice (Akki). Today's recipe is for Akki Halbai or Halbai made using rice. You can use the regular dosa rice or sona masoori rice. Today, I have used Sona Masoori Rice. 

Usually the proportion of rice to water is 1:3 ( that is, 3 cups of water is added to the ground paste made of 1 cup of rice). The measurements given in the recipe yielded about 15 pieces of halbai. 

You can adjust the amount  of jaggery depending upon your taste. The colour of the halbai will depend on the colour of the jaggery used. 

Do try this out. It calls for some effort in stirring continuously but it is well worth the effort when you eat the halbai, especially with some ghee. 


  • Sona Masoori Rice, 1 cup
  • Fresh Coconut Gratings, 1 cup
  • Jaggery, grated, 1 cup
  • Water, 3 cups
  • Salt, 2 pinches 
  • Cardamom Powder, made from crushing 4-5 pods of cardamom 
  • Ghee, 2-3  tbsp


Wash and soak the rice for 3-4 hours
Drain away the water
Grease a thali with ghee to spread and cut the halbai when ready 

In a mixer jar, grind together the soaked rice along with the fresh coconut gratings, and 1/4 cup of water to a smooth paste
Heat 3 cups water in a thick bottomed kadhai, on medium heat add the grated jaggery and keep stirring till the jaggery gets fully dissolved
To this add the ground paste of rice and coconut, a little salt and stir continuously to ensure that no lumps are formed

When the mixture begins to thicken, add 1 to 2  tbsp of ghee and keep stirring on medium heat
You will find the mixture becomes thick and looks glossy 
Add 1 more tbsp of ghee and keep stirring till the mixture leaves the sides of the kadhai

Add the cardamom powder and mix well
Transfer the halbai to the greased thali and spread it evenly with a spatula or a greased katori
Allow it to cool for about 30 minutes
Lastly, cut the halbai into desired shape
Serve the Akki Halbai with ghee

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