Tuesday, October 24, 2006
Halbai is a cross between halwa and burfi. It is spread on a greased plate and cut into pieces like burfi but the consistency is soft, almost like halwa. This is my Mother's recipe for Halbai. Though halbai is not a colorful dish (it comes out plain gray), don't be fooled by it! It tastes wonderful! It has it's own unique flavour that I really love. Traditionally, halbai is made with soaked & ground wheat grains. This is a modern take on the traditional recipe.
1 cup wheat flour
2 cups water
2 cups coconut milk(thick)
1 1/2 cup jaggery (shredded)
1 cup ghee
1/4 tsp cardamom powder
Soak wheat flour in water for 6-7 hours. The wheat flour will have settled in the bottom. Remove excess water from the top and keep aside.
In a thick bottomed pan, heat coconut milk and jaggery together for about 15 minutes on low heat. Add the wheat flour and ghee to the coconut milk. Keep stirring until the ghee leaves the sides of the pan. Add cardamom powder and mix.
Spread the mixture on a greased plate. Once cooled, cut into small diamonds.
It can be garnished with fried cashews or slivered almonds.
This recipe is also my entry for VCC Q3 2006 from My Dhaba.