Halbai – Halbai is one of the wonderful sweets prepared in Udupi during Nagarpanchami festival. It tastes very good when consumed with ghee. Though the Halbai recipe seems easy, unless the ingredients are taken as per proportion it turns to be very sticky. My grandmother used to prepare this rice halbai with all her enthusiasm whenever we grand children used to visit her place.
Check the video here:
Halbai Recipe | How to prepare Halbai | Akki Halbai
Servings: 15 to 20
Ingredients
- Rice - 1/2 Cup
- Grated coconut - 1/2 Cup
- Jaggery- 1/2 Cup
- Ghee - 6 tsp
- Cardamom-3
- Cashew nuts-7 to 8 optional
Instructions
Preparation
- Soak rice for 2 hrs. Dosa rice or normal rice can be used.( I have taken dosa rice.)
Method
- Grind the soaked rice along with coconut and cardamom to a fine paste adding 1/4 cup of water.
- Heat a thick bottom kadai, add 1.5 cup of water, 2 tbsp of ghee and jaggery to it.Once the jaggery gets completely dissolved in water lower the flame.
- Now add the rice-coconut paste from step 1 above to the boiling jaggery water. Keep on stirring the mixture ensuring no lumps are formed.
- Add another 3 tbsp of ghee while stirring the content. Once the mixture cames together and leaves the sides of kadai, Halbai is done. This step may take around 10-15 mins.
- Take a plate, grease ghee over it and spread cashews on it. now pour the halbai paste to this plate and spread evenly.
- Let it cool and then cut the halbai to your favorite shape.
Note:
- Rice to water ratio is 1:3. I have taken 1/2 cup rice so added 1.5 cups of water.
- Halbai can be refrigerated and stored for 3 days.
hi nice recipes u have got keep the good work and keep on posting
Thank you
Thank you! I’ve been looking for this recipe for so long. My grandmother used to make it for me when we used to visit India when I was a child. I was born in Canada, and still live here. My grandmother died many years ago, but I still remember this sweet.
Please try once and let me know how it came out.
Happy to see this recipe,tried this with exact measurements , it was tasty but little sticky.I was not sure when to take it off, had stirred until it was leaving the container properly and oozing out the ghee . Not sure why it became sticky any idea ?
And it was more tasteful the next day 😛
Shyla, I guess the rice quality that you are using requires some more water. Halbai sticks to teeth due to reduction in water. When you add right amount of water, the dough comes together evenly and does not stick. Hope you get it right next time. Yes..It will be more tasty the next day
I also tried this recipe but i find it more tasty the day after preparation
True. It is delicious as leftover.
Nice recipes……….. nicely explained……..good work……….. Keep it up………. Thanks and regards, Satheesha
Sumana
Just stopped by your site, got very interested, Need to spend a lot of time to soak in all your wonderful dishes – I am from Udupi but have been living in Mumbai for the past 56 years. I am a GSB — speaking Konkani.
Wondering whether “Halbai” is same as what we call in Konkani “Duddali” ?? I have yet to explore your site fully, will do so one item at a time, Do you have in it any specific GSB Konkani items?!! Also I love “Shivalli Brahmin” food – simple, healthy, yet tasty.. Keep up your good work, God Bless
Rohidas
Thank you very much Rohidas for your time to comment. Even though I am familiar with some Konkani food, not sure if Halbai is called as Duddali. and I will post specific Konkani food too in future.
Thanks for the recipe ..loved it
had a question.. does it make a difference if we grind the mixture on a grinder than the regular mixie
It shouldn’t make any difference Aditi. I usually make very small quantity, so I haven’t tried using wet grinder.