Oct 31, 2013


Haalbai – A delicious sweet from South Canara (Udupi) Cuisine. Recipe  from ‘ 7 wonders in my spice box by Veena Bhat’ !!

Makes -10 – 12 slices


1 cup / 200 ml / 8 oz (Indian standard measuring cup) raw rice (pachari)

1 cup grated coconut

3 teaspoon ghee

1 cup melted and sieved jaggery (or to taste, ¾ to 1 cup)

¼ teaspoon cardamom powder


Grease a steel thali with 1 teaspoon ghee and keep it ready.

Wash and soak raw rice in 2 cups of water  for 2 hours. Drain out water (reserve ¼ cup) and grind to a smooth paste with grated coconut in a mixer. Sprinkle reserved water while making paste. Consistency should be   that of dosa batter.

Heat  pan on a medium heat. Add 1 teaspoon ghee. Add jaggery and   mix well gently. Now transfer rice flour paste  to the pan and stir continuously. Sprinkle very little water. Slowly the flour will thicken and no longer stick  to the utensil. If  touched with wet hand, it shouldn’t stick to the hand. Finally it leaves from the sides of the pan and become a soft ball.

 Transfer the thick paste to a greased plate. Sprinkle a teaspoon ghee. Spread the paste evenly with a flat spatula. Keep aside to cool  for an hour and later cut into desired shape and size. Once it completely attains  room temperature, remove from greased thali / plate / baking dish.

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