Ragi Halbai (Karnataka Style Ragi Halwa)
Description:
Ragi Halbai, also known as Halubai, is a beloved traditional sweet hailing from Karnataka, particularly popular in the Malnad region and among the Havyaka community. The name “Halubai” refers to the process of extracting cream or milk from grains and transforming it into a delicious fudge-like treat. This recipe requires just a few simple ingredients, resulting in a rich and flavorful dessert. Served on a plantain leaf, Ragi Halbai is an ideal dish for festivals or any special occasion.
Cuisine: Karnataka
Course: Dessert
Diet: Vegetarian
Ingredients:
- 2 cups Ragi Flour (Finger Millet/Nagli)
- 1-1/2 cups Fresh Coconut, grated
- 2-1/2 cups Organic Jaggery
- 1/4 cup Ghee (adjustable)
Preparation Time: 20 mins
Cooking Time: 45 mins
Instructions:
-
Soak and Grind:
Begin by soaking the ragi flour in water for 6 to 8 hours. After soaking, drain the water and grind the ragi with the grated fresh coconut into a fine paste. -
Prepare Jaggery Syrup:
In a pan, add a little water and jaggery. Heat it gently, dissolving the jaggery until completely melted. Allow the mixture to boil for about 1 minute on medium heat until bubbles start to form. -
Cook the Mixture:
Slowly add the ragi and coconut paste to the jaggery syrup. Stir continuously to ensure there are no lumps. Keep stirring for a long time (around 30 minutes) on low flame. The mixture will thicken and start to come off the sides of the pan. -
Set the Halbai:
Grease a plate with ghee and transfer the Ragi Halbai mixture onto it. Spread it evenly. Let the mixture cool completely, then cut it into your desired shapes. -
Serve:
Serve the Ragi Halbai as a dessert, especially on festivals or alongside a Karnataka-style meal such as Sabbasige Rasam, Kadale Kaalu Saaru, and steamed rice.
Enjoy the authentic, flavorful Karnataka treat!
