Ragi Halbai

Ragi Halbai is a traditional and iconic dish, native to Karnataka, which is made using finger millet, jaggery and freshly grated coconut.

RagiHalbai-Slurpy Platter

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 🙂

Ragi Halbai-Slurpy Platter

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.

Halubai-SLurpy Platter
Ragi Halbai
Make this Ragi Halbai, a sweet native to Karnataka that is made with jaggery and coconut.
Halubai-SLurpy Platter
Ragi Halbai
Make this Ragi Halbai, a sweet native to Karnataka that is made with jaggery and coconut.
Servings Prep Time
15-20 Pieces 10Hours
Cook Time
45Minutes
Servings Prep Time
15-20 Pieces 10Hours
Cook Time
45Minutes
Ingredients
Instructions
  1. To begin making ragi halbai, first wash and soak the ragi grains for 8-10 hours/overnight. Drain the water and then grind it with grated coconut to a fine paste.
  2. In a pan add a tbsp of water, jaggery and dissolve it completely until you see bubbles.
  3. Now add the ragi coconut paste to the melted jaggery and slowly start stirring, ensuring there are no lumps.
  4. Continue stirring on low/medium low flame (at least 30 minutes) until the mixture thickens and starts leaving the sides of the pan. YOU DON"T WANT LUMPS HERE STRICTLY! 😛
  5. Now smear ghee on a plate and spread the halbai evenly. Allow it to cool and then cut into desired shapes.
Recipe Notes
  • 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. 


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