It is this wonderful time of the year when my blog reaches new levels of deliciousness. As the festivals line up in queue in between the monotonous monsoon rain we all Indians become extra active and energetic. NAGARA PANCHAMI : A festival of snakes when we worship serpents with all auspiciousness and honor which is just a week ahead, So I obviously keep myself realistic with festival by posting a festival specific recipe.
I’m going to start this post by convincing you that this wheat halbai is one of the delicious ways you could ever eat wheat. Halbai, a very traditional dessert prepared using raw rice and jaggery during this festival has been innovatively made using whole wheat today. So named it as wheat halbai, sounds similar to halwa but it is not.
The whole preparation of wheat halbai is bit tedious which is cooked to perfection of thick porridge consistency with all the constant stirring involved. But never mind, it’s worth the effort feeling when you devour the soft and pleasantly smooth halbai.
I appreciate this dessert halbai for many reasons: one of them being it is the food inspiration for my blog. The first ever post on this udupi-recipes blog happened to be on July 29th 2012 narrating on this lovely dessert halbai. Since then I am so passionate about this so called BLOG WORLD that I nurtured mine with almost 270 posts till now. Meaning 270 recipes documented with step-wise photoes which makes me super happy.
Back on track with the recipe, The wholewheat grains are soaked overnight, grind to fine puree and strained only to get the thick wheat puree discarding the fibre. This extra water content has to be thrown out retaining only thick mass of wheat which is then cooked with grated coconut, jaggery, water and cardamom flavor.
Then with constant stirring, you should get the whole mixture to thick porridge like consistency. Whenever the mixture sticks to bottom, add ghee and continue cooking. Finally the smooth and non-sticky mixture is what obtained which is then transferred to tray and marked to pieces.