Halubai is a traditional sweet dish. This dish is prepared with fresh jaggery or sugarcane juice. During the sugar cane harvesting, sugarcane juice is used instead of jaggery. Rice Halubai is very famous in Dakshina Kannada. (Southern part of Karnataka and some parts of North Kannada also). Bangalore and Mysore side people normally use Ragi (Finger Millet) instead of rice. This famous dish is prepared during Nagara Panchami festival, which falls in the month of July normally. Using Sugarcane juice and preparing Halubai is a traditional practice in and around Sagara (near Shimoga) and they call this dish as Kilsa.
Jaggery has the ability to cleanse your body. It act as a digestive agent. It also provide good amounts of minerals. According to Avurveda, jaggery strengthens the nervous system, prevents anemia and promotes bone health. It may also protect the body against environmental toxins.
Here is a recipe of Rice Halubai. I have used sugarcane juice, the organic jaggery, ripe Bananas and little ghee while preparing this Rice Halubai. Its soft and nice to have with your lunch or snack or you can munch any time of the day. Using little fresh ghee makes the Halubai more tasty and all the age group will surely love to eat this traditional dish.
Things Needed:
Sugarcane Juice : 2 cups
Jaggery : 1/2 cup
Coconut : 1 cup
Cardamom : 5 to 6
Ghee : 1 Cup (4 to 6 Table spoons)
Salt : a pinc
Bananas : 2 (small size)
2. Grate coconut and powder cardamom.
3. Gind soaked rice, cardamom and grated coconut using sugarcane juice. (Strain sugar cane juice before using.
4. Grind rice coconut mixture till paste. Add jaggery and salt.
5. Remove from the Mixi jar.
6. Now keep a big pan on the fire and pour this ground rice mixture.
7. Let the mixture be little watery. (The ration should be 1 = 1, 1 rice and 1 water).
8. Start stirring until the dough thickens, add cut banana and stir continuously.
9. Add ghee in between the stirrring.
10. Keep stirring till the batter becomes like a ball (starts to thickens) stir for 2 to 3 minutes more and put this mixture on a ghee greesed tray or plate.
11. Spread evenly and leave it for a while and cut and give a shape.
12. Rice Halubai is ready to serve.
Note :
Must stir continuously or it may get burnt at the bottom. Heat ghee and keep it aside and use little by little, inbetween the stirring. This process helps you to stirr easily since the mixture softens while adding the ghee. Not more than 3/4 cup of the ghee should be used or you feel heavy after eating. Adding ghee makes the stirring easy, since it helps the batter to be little loose. You can also use only jaggery instead of sugarcane juice if it is not available.
Time: 20 minutes.
Rice soaking time extra : 2 to 3 hours.
Serves : 5 to 6
Jaggery has the ability to cleanse your body. It act as a digestive agent. It also provide good amounts of minerals. According to Avurveda, jaggery strengthens the nervous system, prevents anemia and promotes bone health. It may also protect the body against environmental toxins.
Here is a recipe of Rice Halubai. I have used sugarcane juice, the organic jaggery, ripe Bananas and little ghee while preparing this Rice Halubai. Its soft and nice to have with your lunch or snack or you can munch any time of the day. Using little fresh ghee makes the Halubai more tasty and all the age group will surely love to eat this traditional dish.
Things Needed:
Raw rice : 2 cups
Jaggery : 1/2 cup
Coconut : 1 cup
Cardamom : 5 to 6
Ghee : 1 Cup (4 to 6 Table spoons)
Salt : a pinc
Bananas : 2 (small size)
Method :
1. Wash and soak rice for 2 to 3 hours.2. Grate coconut and powder cardamom.
3. Gind soaked rice, cardamom and grated coconut using sugarcane juice. (Strain sugar cane juice before using.
4. Grind rice coconut mixture till paste. Add jaggery and salt.
5. Remove from the Mixi jar.
6. Now keep a big pan on the fire and pour this ground rice mixture.
7. Let the mixture be little watery. (The ration should be 1 = 1, 1 rice and 1 water).
8. Start stirring until the dough thickens, add cut banana and stir continuously.
9. Add ghee in between the stirrring.
10. Keep stirring till the batter becomes like a ball (starts to thickens) stir for 2 to 3 minutes more and put this mixture on a ghee greesed tray or plate.
11. Spread evenly and leave it for a while and cut and give a shape.
Note :
Must stir continuously or it may get burnt at the bottom. Heat ghee and keep it aside and use little by little, inbetween the stirring. This process helps you to stirr easily since the mixture softens while adding the ghee. Not more than 3/4 cup of the ghee should be used or you feel heavy after eating. Adding ghee makes the stirring easy, since it helps the batter to be little loose. You can also use only jaggery instead of sugarcane juice if it is not available.
Time: 20 minutes.
Rice soaking time extra : 2 to 3 hours.
Serves : 5 to 6
delicious sweet.
ReplyDeleteThis looks so yummy...its difficult to get the sugarcane juice right?
ReplyDeleteDelicious rice cake with banana love to make them.
ReplyDeleteso easy to prepare this sweet , good one
ReplyDeleteI have never tried but it looks yummy.
ReplyDelete