"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