A hand-me-down recipe from my grandmom, this Haalu menasina saaru ( literally translates to milk pepper rasam) is a rich and soupy rasam recipe that is just right for cold and nippy days. It has pepper, urad dal and channa dal as a base, cooked […]
Ragi Halbai is a traditional and iconic dish, native to Karnataka, which is made using finger millet, jaggery and freshly grated coconut.
Halbai/Halubayi is most commonly made using rice/wheat/rava at most households in Karnataka. Hoever, ragi halabi is also made to give it a healthy twist. The word ‘halubai’ literally means, to extract the cream/milk out of a millet/grain and make a cake out of it. It is most popular in the western ghats , malnad region.
All that this recipe requires is 4 ingredients and a bit of your arm strength to stir it continuously till the consistency is attained 🙂
If you’d like something different this deepavaLi, then this Ragi Halbai is just what you should make for your family. Using organic jaggery (slightly darker than the usual jaggery) lends this sweet a very unique taste and you can’t just stop at one!
If you love ragi don’t forget to try these easy Ragi Bliss Balls for your guilt free snacking indulgence. And a step-wise instruction to make Ragi Mudde (ragi Balls) which is the staple food of Karnataka.
Make this Ragi Halbai, a sweet native to Karnataka that is made with jaggery and coconut.
- Since you're adding freshly grated coconut, the shelf life of this dessert is short and should be consumed within 2-3 days despite refrigerating it.
- Strictly ensure you're near the stove while stirring the mixture and it is low flame, to avoid lumps. Else, the entire dessert becomes a disaster.