Haalbai is one of the traditional, age old, Indian Sweets made from a combination of Coconut, Raagi or wheat flour and jaggery. Earlier making this delicious Indian Sweet was a tedious process as grinding stone was the only option available with which it could be prepared. In fact, most Indian sweets required lot of effort like grinding, kneading and so on. With the invention of mixer, preparing many Indian sweets has become easier and so also Halbai. Though this is available in some specific eateries, they lack the softness that the original Haalbai should have. Here I am giving the recipe for this dish in simple, easy steps. Once you taste this, I am sure you will become a fan of this yummy sweet. I have evolved an easy method of making this as this is one of my most favorite dish.
Coming to the health point, it is much better than the chocolate, cake which are loaded with sugar and fat content. The use of Raagi makes it fiber rich and also jaggery used is better than sugar comparatively.
- 5 cups fresh Coconut – Grated
- 1 cup Ragi flour
- 1 cup wheat flour
- 3 cups jaggery
- Dry fruits cut into small pieces
- Cardamom powder
Preparation of this traditional Indian Sweet
First mix grated coconut, ragi flour and wheat flour using water to the consistency of Dosa batter, keep in aside for about an hour. Now grind this well in mixer and extract the milk. You can repeat the process using warm water so that milk is extracted completely.
Soak jaggery in little water and boil it. Strain it and add to the milk extracted. Put the mixture in thick bottomed vessel, preferably a cooker and put it on high flame initially. Keep stirring continuously till it starts boiling. As it starts boiling the liquid starts getting thick. Now reduce the flame to minimum and you can stir it once in 5 minutes. It takes about an hour or so to get cooked. Once the content starts becoming thicker, stirring should be done continuously. Now is the time to add dry fruits fried in ghee.
When the liquid starts solidifying, the stirring marks start remaining for few seconds which suggests that it is almost done. Put a few drops of on a plate, cool it and check whether it solidifies. On cooling, if it gets cut without sticking to knife, it is done. Now pour the contents to a greased plate and allow it to cool.
Cut into required size and shape after it is cool. Now yummy Haalbai, the best Indian Sweet in my opinion, is ready to serve. It can be relished at room temperature or you can refrigerate it and enjoy.
From my experience
- You can use only Ragi flour which enhances the taste, but the colour will be blackish.
- Dry fruits are optional as you like.
- No need to add ghee to this except for frying dry fruits and greasing the plate
- Has shelf life of 1-2 days, but can be stored in refrigerator for long.