HELLO,
FRIENDS, Today, I am going to show you one of Grandma’s recipes,” SUPER SOFT RAGI HALBAI” which we have almost forgotten.
It refers to a very old, and Traditional Sweet, made out of Ragi millet, Wheat, Rice, or even Semolina with a combination of Coconut and Jaggery with cardamom flavor.
DIFFERENT METHODS ARE BEING USED FOR MAKING THE SWEET RAGI HALABAI
In the name HALBAI, HAL in Kannada means MILK.
Basically, the grains of Ragi and Wheat are soaked for a few hours and they are ground and strained to get the milk, and it is thickened to make the sweet.
This may sound very difficult, but I assure you though it is a time-consuming recipe, the end product is so soft and mouth-melting, that you will be ready to take so much pain.
In this recipe, we will be using RAGI GRAINS, so the color of the dish will depend on the Ragi and Jaggery colors.
Let us see the step-by-step method of making Ragi Halabi, or you can call it Ragi HALWA AS IT IS very soft LIKE HALWA.
(You can not cut halwa into pieces, but you can cut Halabi.
INGREDIENTS NEEDED FOR MAKING RAGI HALBAI
Table of Contents
- Ragi grain s-1 cup
- Coconut-freshly grated-1 cup
- Jaggery-1 heaped cup (powdered) or more
- Cardamoms-5-8
- Pure ghee-2-3 tablespoons
- Water-to wash and soak
- Water-7-8 cups for grinding and cooking.
PREPARATIONS NEEDED FOR MAKING YUMMY RAGI HALBAI
- Wash and soak the Ragi overnight.
- Break a coconut, remove the outer shell, and cut the coconut into pieces or grate for grinding.
- Break Jaggery into small pieces so that you can measure it.
- Remove the outer covering of the Cardamom and make powder with a little sugar.
EXTRACTION OF MILK FROM RAGI AND COCONUT FOR MAKING RAGI HALBAI
- To extract milk from the Grain Ragi, measure 1 cup of Ragi and wash it in water 2-3 times.
- Soak it immersed in water for 6-8 hours or overnight.
- Break a coconut, remove the shell, and cut it into pieces.
- Now put it in a mixer grinder and grind to a fine paste, using a sufficient amount of water.
- Now you can just squeeze and collect the milk of coconut, or pass it through a sieve to get the coconut extract. (milk)
- Do not throw the residue it can be used in making coconut chutney.
- Now take the soaked Ragi, and grind in the same way in a mixer grinder, using enough water to a fine batter.
- Now strain through a muslin cloth, or a fine sieve to remove the outer black covering of the Ragi grain.
- (Note: you can use up to 3 cups of water to grind, Ragi and Coconut.)
- Now comes the procedure of cooking the HALBAI.
- Before cooking prepare a plate or a tray to set the sweet, by greasing it with Ghee.
COOKING METHOD FOR RAGI HALBAI
- Take a thick-bottomed, frying pan or a small cooker (pressure pan).
- Put the extracted Ragi milk.
- Add the coconut milk too.
- Keep on a low flame and continuously stir the mixture.
- You can also add the powdered Jaggery to it and keep on stirring.
- If the mix is too thick add more water. the consistency should be like a thin Dosa batter.
- You can taste the sweetness and add Jaggery if needed for you.
- After about 3-4 mts the mixture starts thickening.
- Add Cardamom powder.
- You can add Ghee at this time.
- when they change the mix, changes its color and is like a thick pouring consistency batter, put a little mix on a plate and let it cool. The batter should not stick to your fingers when touched.
- Now take the greased tray or plate pour the mix and tap to spread evenly.
- let it cool for an hour, now mark it to the size and shape you want.
A VERY TRADITIONAL RECIPE FROM AN OLD -(GRANDMA’S RECIPE) RAGI HALBAI IS READY TO RELISH IT IS SUPER SOFT, MOUTH-MELTING, AND A VERY HEALTHY SWEET.
BOTH SMALL CHILDREN AND OLD PEOPLE CAN EASILY ENJOY JUST PUTTING IT IN THEIR MOUTH AND SWALLOWING, WITH NO NEED TO CHEW.
COULD YOU MAKE IT?
COMMENTS ARE APPRECIATED.
ONE MORE SOFT BARFI RECIPE IS AS FOLLOWS:-
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