Halbai also known Halubai is a traditional sweet made in most homes in Karnataka.The word halubai literally means to extract the cream/milk out of a millet/grain and make a fudge out of it. It is popular in the malnad region and the havyaka cuisine. This recipe calls for 3-4 ingredients and can be a delicious treat when served on a plantain leaf.
Did you know Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.
Serve the Ragi Halbai Recipe on festivals like ugadi, diwali or as a dessert after your meal of Karnataka Style Sabbasige Rasam, Karnataka Style Kadale Kaalu Saaru and Steamed Rice.
If you like Ragi Halbai Recipe , you can also try other Ragi recipes such as
Halbai also known Halubai is a traditional sweet made in most homes in Karnataka.The word halubai literally means to extract the cream/milk out of a millet/grain and make a fudge out of it. It is popular in the malnad region and the havyaka cuisine. This recipe calls for 3-4 ingredients and can be a delicious treat when served on a plantain leaf.
Did you know Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.
Serve the Ragi Halbai Recipe on festivals like ugadi, diwali or as a dessert after your meal of Karnataka Style Sabbasige Rasam, Karnataka Style Kadale Kaalu Saaru and Steamed Rice.
If you like Ragi Halbai Recipe , you can also try other Ragi recipes such as
To begin making the Ragi Halbai recipe, soak ragi for 6 to 8 hours. Drain the water and then grind it with grated coconut to a fine paste.
In a pan add a little water, jaggery and dissolve it until it completely. Boil the mixture for 1 minute on medium flame until you see bubbles.
Now add the ragi coconut halbai paste and slowly start stirring, ensuring there are no lumps.
You have to do this for a long time on low flame (at least 30 minutes) until the Ragi Halbai thickens and starts leaving the sides of the pan.
Now smear ghee on a plate and spread the Ragi Halbai evenly. Allow the Ragi Halbai to cool and then cut into desired shapes.
Serve Ragi Halbai Recipe on festivals or as a dessert after your meal of Karnataka Style Sabbasige Rasam, Karnataka Style Kadale Kaalu Saaru and Steamed Rice.
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