ಅಕ್ಕಿ ಹಾಲುಬಾಯಿ ಸರಿಯಾದ ಅಳತೆಯೊಂದಿಗೆ | Rice Halbai Recipe | Nagara Panchami Special Recipe

Описание: Know how to prepare Halbai using Rice. Perfect measurements are provided with lots of tips on getting the soft and spongy texture of Halbai. Halbai is often prepared for festivals, specially nagara panchami.

Ingredients:

Sona Masoori Rice - 1 & 1/4 Cups
Cardamom Seeds - 2-3 from Cardamom Pods
Grated Coconut - 1/2 Cups
Water (Total) - 3 & 1/2 Cups
Powdered Jaggery - 1 & 3/4 Cups (If normal Jaggery use 1 & 1/4 Cups)
Salt - 1/4 tsp
Ghee/Clarified Butter - 3 Tbsp

Method:

1. Spread the Ghee/Clarified Butter onto the tray and keep it ready.

2. To a bowl, add 1 and 1/4 Cups of Sona Masoori Rice or other rice using which you prepare Rice for lunch. Add water and wash the Rice 2-3 times. Remove the white-colored water from the Rice completely. Soak the Rice with a water level about 1-inch above that of the Rice. Soak this Rice for 3-4 hours.

3. Add only soaked Rice to a big mixer jar. Remove 2-3 of the Cardamom peeled from the pod and add only the seeds. Add 1/2 Coconut grated or 1 & 1/2 Cups of grated Coconut. Add 1/2 Cup of water and grind to a smooth paste.

4. Transfer this batter to a bowl. Add 1 Cup of water to the mixer jar to wash the jar and added the same to the batter. Mix this batter well.

5. Add 1 & 3/4 Cups of powdered (Organic) Jaggery to another vessel. If using normal Jaggery, add 1 & 1/4 Cup. Add 1 Cup of water to the Jaggery and mix once. Place the mixture on the stove to melt the Jaggery.

6. Filter the melted Jaggery to the pan in which you are going to prepare Halbai. Now add the Rice Batter to the melted Jaggery. Add 1 Cup of water to the pan. Add 1/4 tsp of Salt. Switch on the stove. Mix well continuously without stopping.

7. Adding Salt will avoid Halbai having a bland taste to it. The taste will be balanced by the addition of Salt. Mix well in a medium flame. Adding the right amount of water as suggested will make the Halbai turn soft. It will turn a little hard if the water proportion is changed.

8. While mixing, the ground Rice will get cooked. It starts to thicken and form small lumps. It will slowly turn thick, lumps will go away, and hence no need to worry. Switch to a low flame. I added 3 Tbsp of Ghee/Clarified Butter.

9. Stir continuously. Slowly the Rice will get cooked and turn thick. Stir without stopping. One needs to stir for at least 20 minutes.

10. To check whether the Rice has cooked properly or not, take water in a bowl and dip your fingers and touch on the Halbai mixture, it should not stick to the fingers. If the Halbai mixture is not sticking to the fingers then the Rice is perfectly cooked. Switch off the flame once you reach this stage.

11. Transfer this Halbai mixture to the prepared tray. Add little Ghee to a flat spoon. Use this spoon spread the mixture onto the complete tray. Leave this tray to cool completely. Leave the Halbai for at least 1 hr.

12. Cut the Halbai into pieces to the desired shape after about an hour. Once cooled, the texture of the Halbai will change. Also, the color will change. Remove all the pieces from the tray once cooled completely.