Ingredients:
- Ragi 1 cup (soak ragi for 6 to 8 hours)
- Jaggery 1 1/2 cup
- Fresh coconut 4 to 5 tablespoons
- ghee 1 teaspoon
- water 7 to 8 cup
- cardamom 3
Method
- Rinse then soak the ragi or finger millet for 6-8 hours
- Grind ragi and Coconut in the mixer and extract milk form it
- Filter this mixture using a sieve
- Filter it with the help of a spoon. Now to the residue add in the water and grind it again.
- Repeat the filtering process. I repeated it twice means I filtered it 3 times.
- Pour the batter into a thick bottomed wok or pan. Filter and add in jaggery water. Also, add in the remaining water. Please note altogether you need to use 1.25 cup of water for 1/2 cup of ragi (for 1 cup 2.5 cup water).
- Now before proceeding grease a plate with ghee and keep it ready. Keep the pan on the stovetop and cook the batter until you get a thick mass by stirring continuously. When it becomes thick add in 1 tbsp of ghee and a pinch of cardamom powder. Continue cooking or mixing under medium flame by stirring continuously.
- After around 5 minutes you can see that Halabi will start leaving the pan and you can also observe the gloss. At this stage, it is done. switch off the stove.
- Pour the hot halbai or halwa onto the greased plate.
- Once it is warm cut it into pieces and serve with ghee.
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