Ragi/Finger Millet - Jack fruit Halva/Haalubai is a delicious sweet.
Jack fruits season is still there and we did get some Jack fruits from our relation. We did eat some and I used the fruits to prepare Ragi Haalu bai.
Haalu bai is one of the signature dish of Udupi region. Most of the festivals will complete only having Haalubai.
ಹಾಲುಬಾಯಿ / haalu bai is normally done with raw rice. Rice is soaked and grind with fresh coconut and jaggery. Then stir the batter till it gets thick.
Ghee and cardamom is added at the end and done Haalu bai is shifted to a plate and spread it on the plate or tray. Once its get cold. then cut them according to your wish.
Here I have used Ragi flour instead of Raw rice. Dry roasted the ragi flour and then added ground coconut. I have added Joni/liquid form of jaggery which is very fresh and healthy. Added a cup of ghee and then stirred the batter till is done. Poured the done haalubai to a greased plate.
Let us see the recipe Now :
Jaggery : 1 1/2 Cups (Normal Jaggery : 1 Cup Full will be enough).
Coconut : 1 Cup Grated
Jack fruits : 5 to 10
Ghee : 1 Small Cup /4 to 5 Tablespoons
Salt : A pinch
2. Grate coconut and grind it with jack fruits. Do not use water while grinding. Put the mixture to a bowl and keep it aside.
3. Dry roast Ragi flour nicely till the raw aroma disappear.
4. Now mix jaggery, ground jack coconut mixture, salt. Add a spoon of ghee and mix it well.
Add 1/2 cup of water if you using powdered jaggery.
5. Keep this mixture pan on the fire and stir on low and medium flame.
5. Add ghee in between in small quantity.
6. Stir till the mixture gets thick and starts to leave the edges of pan. Add the remaining ghee if it is still there.
7. Stir for some more time (at least 5 to 6 minutes on medium flame).
8. Shift the ready Ragi - Jackfruit Haalubayi to a greased tray/plate and leave it till it is cooled.
9. Cut the cooled haalubai according to your wish and enjoy. Store in a glass or /steel box.
10. Serve or Eat whenever you feel like.
Adding more jaggery is optional. Adding more ghee is optional.
Time : 35 to 40 Minutes.
Serves : 25 to 30 Small pieces.
Jack fruits season is still there and we did get some Jack fruits from our relation. We did eat some and I used the fruits to prepare Ragi Haalu bai.
Haalu bai is one of the signature dish of Udupi region. Most of the festivals will complete only having Haalubai.
ಹಾಲುಬಾಯಿ / haalu bai is normally done with raw rice. Rice is soaked and grind with fresh coconut and jaggery. Then stir the batter till it gets thick.
Ghee and cardamom is added at the end and done Haalu bai is shifted to a plate and spread it on the plate or tray. Once its get cold. then cut them according to your wish.
Here I have used Ragi flour instead of Raw rice. Dry roasted the ragi flour and then added ground coconut. I have added Joni/liquid form of jaggery which is very fresh and healthy. Added a cup of ghee and then stirred the batter till is done. Poured the done haalubai to a greased plate.
Let us see the recipe Now :
Ingredients :
Ragi flour / Finger Millet : 2 CupsJaggery : 1 1/2 Cups (Normal Jaggery : 1 Cup Full will be enough).
Coconut : 1 Cup Grated
Jack fruits : 5 to 10
Ghee : 1 Small Cup /4 to 5 Tablespoons
Salt : A pinch
Method :
1. Separate the seeds of jack fruit and keep the fruits aside.
2. Grate coconut and grind it with jack fruits. Do not use water while grinding. Put the mixture to a bowl and keep it aside.
3. Dry roast Ragi flour nicely till the raw aroma disappear.
4. Now mix jaggery, ground jack coconut mixture, salt. Add a spoon of ghee and mix it well.
Add 1/2 cup of water if you using powdered jaggery.
5. Keep this mixture pan on the fire and stir on low and medium flame.
5. Add ghee in between in small quantity.
6. Stir till the mixture gets thick and starts to leave the edges of pan. Add the remaining ghee if it is still there.
7. Stir for some more time (at least 5 to 6 minutes on medium flame).
8. Shift the ready Ragi - Jackfruit Haalubayi to a greased tray/plate and leave it till it is cooled.
9. Cut the cooled haalubai according to your wish and enjoy. Store in a glass or /steel box.
10. Serve or Eat whenever you feel like.
Note :
Do not any water while grinding. You can melt the jaggery and then use it. (If shop bought jaggery).Adding more jaggery is optional. Adding more ghee is optional.
Time : 35 to 40 Minutes.
Serves : 25 to 30 Small pieces.
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