Karnataka Style Haalbai Recipe

A traditional dish made with coconut milk and rice flour

Karnataka Style Haalbai Recipe
363 ratings.

Haalbai Recipe is a traditional recipe from Karnataka cuisine which is prepared on special occasions. It is authentically made with coconut milk and rice flour. One can also try the same recipe by substituting rice flour with whole wheat flour or ragi flour. You can serve the Haalbai recipe warm or chilled, as a dessert after festive lunch or during evenings with tea.

Here are more Karnataka Style recipes for you to try and relish

  1. Karjikai (Karnataka Style Deep Fried Sweet Pastry Recipe)
  2. Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk
  3. Pineapple Kesari Bhath Recipe
  4. Homemade Mysore Pak Recipe

Cuisine: Karnataka
Course: Dessert
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

5 M

Cooks in

45 M

Total in

50 M

Makes:

20 Servings

Ingredients

  • 900 ml Coconut milk
  • 1 cup Jaggery
  • 100 grams Rice flour
  • 2 Cardamom (Elaichi) Pods/Seeds , crushed
  • 2 tablespoons Ghee , or coconut oil

How to make Karnataka Style Haalbai Recipe

  1. To prepare Karnataka Style Haalbai Recipe, get pep with all the ingredients first. Keep a plate or moulds well greased to pour the haalbai mixture when done.

  2. Mix all the ingredients (except pounded cardamom and ghee) together such that the rice flour is well dissolved in coconut milk.

  3. In a saucepan or a heavy bottomed kadai, bring the mixture to boil, on a medium low flame and add cardamom powder and ghee. Keep stirring continually since the rice flour might tend to stick to the bottom.

  4. Keep stirring till the mixture comes together as a lump.

  5. Pour the haalbai mixture on the greased plate/mould and cut to diamond shapes when the haalbai cools a bit and firms up.

  6. Serve Karnataka Style Haalbai Recipe warm or chilled, as a dessert after festive lunch or during evenings with tea. Optionally, you can garnish with poppy seeds when the sweet is poured onto the plate.

Last Modified On Monday, 13 February 2017 17:45
     
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