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A Beginners' Sweet Dish: How to Make Halubai At-a-Glance
This is an easy and simple authentic Indian pudding that can be made in 30 minutes (once the raw white rice has been soaked in water for 4–5 hours). Strain, and put them in a mixer/grinder. Add grated coconut and cardamom. Grind and add water occasionally until you have a very smooth liquid. Pour it to a deep non-stick pan or a deep thick-bottomed pan. The rice mix needs to be very thin. Add water to adjust the consistency.
Add powdered jaggery. Turn on the heat and stir the mix continuously. This sweet has the tendency to burn in the bottom. Hence, you should constantly stir the mix until it thickens. Add 2–3 teaspoons of ghee. Continue stirring the mix in short intervals until the content comes together as a mass. Add a teaspoon of ghee and mix some more. Now, you can observe the ghee oozing out from the pudding. At this stage, transfer it to a plate greased with ghee. Flatten it with the help of a ladle to spread the pudding to the edges of the plate. Ensure that the thickness of the pudding is about 1/2 inch. Keep aside for cooling.
When the pudding is still warm, cut it into square or diamond shapes with a knife tip greased with ghee. Collect the pieces on a plate or take them out at the time of serving. Now the delicious halubai is ready to eat. Serve this mouth-watering dessert with a spoon of ghee on top. Happy eating!
Halubai remains fresh for a day at room temperature. You can store them in the refrigerator for one more day.
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|Prep time||Cook time||Ready in||Yields|
- 3/4 cup white raw rice, washed and soaked in water for 4–5 hours.
- 1 cup grated coconut
- 1 and 1/4 cup powdered jaggery
- 2–3 cardamom
- 3 tablespoons ghee
- Grease a plate with ghee for pouring the pudding. Keep aside.
- Wash raw white rice. Soak in fresh water for 4–5 hours. Strain it and put it in a mixer/grinder.
- Add grated coconut and cardamom. Grind, adding water occasionally to get a very smooth liquid.
- Pour the mix into a non-stick deep pan or a thick-bottomed deep pan. Add water until it has a thin consistency.
- Turn on the heat at medium-low. Add jaggery powder. Constantly stir and fold the mix until it becomes thick. This sweet has the tendency to burn in the bottom. Add 2 tablespoons of ghee. Mix well.
- Stir and fold the mix at short intervals until it comes together like a single mass. Add the remaining ghee and fold.
- Now you can observe the ghee oozing out from the pudding. At this stage, turn off the heat and transfer it to the greased plate.
- Using a ladle, flatten it until it reaches the edges of the plate. The thickness of halubai should be about 1/2 inch. Keep aside for cooling.
- Grease a knife tip with ghee and cut the pudding into square or diamond shapes.
- Serve 2–3 pieces of halubai in a plate with a teaspoon of ghee on top. Enjoy eating this flavorful dessert!