haalubai {milk + rice + coconut based sweet dish}

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An easy recipe against the traditional lengthy one yet no compromise on the taste of this regional delicacy of Karnataka !!

It makes me wonder how does this sweet get its name ?? In Kannada (language spoken in Karnataka) ,”Haalu” means milk and “Bayi” means mouth. So the literal translation would be “Milk Mouth” …..hehe…sounds a bit funny huh…:-). The only logical conclusion I can derive is that , this sweet melts in your mouth ….literally no amount of chewing is necessary.

Apart from the above conclusion, traditionally this sweet is made with grinding of fresh coconut with the rest of the ingredients to form a paste and then cook it upto a consistency where it can be cut into squares (note that this sweet is not going to be like burfis or pedas. It will soft yet you can cut it into squares). This is a very regional delicacy and not every part of the state prepares it. Now what I have done is to cut down on the hassle of coconut scraping and grinding. Instead I have used coconut nut milk (it should be thick and creamy) and the rest of the recipe remains the same. Since coconut milk is used , the preparation time of this sweet is about 15 mins and you are done. Whereas if you use fresh coconut then it will take about 30-40 mins. There is no compromise on the taste and is truly a delicacy in itself !!

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Ingredients
Makes about 25 pieces

  • 1 cup Rice , soaked for 4-5 hrs
  • 1 1/2 cups Thick Coconut Milk
  • 2 cups Jaggery powdered
  • 1/2 tsp Cardamon Powder
  • 2 tsp Ghee/Clarified Butter

Method

  • In a blender, add soaked rice and grind it into a smooth paste using about 1/2 cup of water.
  • In a thick bottomed pan (a non-stick will help) , mix the rice paste, coconut milk and jaggery.
  • Switch on the flame and keep stirring the mixture.
  • Be careful while this boils and keep stirring.
  • After a few minutes, it will all start to come together.
  • At this stage add a teaspoon of ghee and keep mixing.
  • Do not let your hand off the pan, else the mixture can easily burn.
  • When the mixture starts leaving the pan, looks shiny and does not stick to the bottom, its time to remove it.
  • Another method of testing, is to wet your hand with water and touch the top of the mixture . The mixture should not stick to your fingers. Else give it a couple of more minutes.
  • Add cardamom and mix well.
  • Keep a greased plate ready and transfer the mixture onto the plate.
  • Grease your hands with some ghee and tap the mixture evenly.
  • Allow it to cool completely before cutting into squares.
  • This dish is not garnished with any dry fruits.

 

  • Note:- The colour of this dish purely depends of the kind of jaggery used. If using a dark jaggery you get a deeper colour.I have used organic dark jaggery here.
  • If using fresh coconut then the steps are the same except omit the coconut milk and grind the rice and coconut together.
  • The cooking time will vary when using fresh coconut.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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