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How to Make Halubai (Rice Pudding)

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Halubai (rice pudding)

Halubai (rice pudding)

Traditional Indian Sweet

Halubai is an easy and simple authentic Indian sweet made primarily of rice, jaggery and coconut. It can be prepared in just 30 minutes (once the raw white rice has been soaked in water for 4–5 hours).

Halubai remains fresh for a day at room temperature. Store the leftovers in the refrigerator for one more day.

Important Tips

  • This sweet has a tendency to burn on the bottom, so use a deep nonstick pan. If you don't have one, use a deep thick-bottomed pan for making this dessert.
  • Stir the mix constantly until it becomes thick. After adding the ghee, you can skip stirring for 2–3 seconds in between.
  • The right time for transferring the pudding to a tray is when the mix becomes a single mass and oozes out ghee.
  • This sweet remains fresh for a day at room temperature.
Halubai

Halubai

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

24 pieces

Ingredients

  • 3/4 cup white raw rice, washed and soaked in water for 4–5 hours
  • 1 cup grated coconut
  • 1 1/4 cups powdered jaggery
  • 2–3 cardamom pods
  • 3 tablespoons ghee

Instructions

  1. Grease a plate with ghee for pouring the pudding. Set aside.
  2. Wash the raw white rice. Soak in fresh water for 4–5 hours. Strain it and put it in a mixer/grinder.
  3. Add grated coconut and cardamom. Grind, adding water occasionally to get a very smooth liquid.
  4. Pour the mix into a nonstick deep pan or a thick-bottomed deep pan. Add water until it has a thin consistency.
  5. 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.
  6. Stir and fold the mix at short intervals until it comes together like a single mass. Add the remaining ghee and fold.
  7. 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.
  8. Using a ladle, flatten it until it reaches the edges of the plate. The thickness of halubai should be about 1/2 inch. Set aside to cool.
  9. Grease a knife tip with ghee and cut the pudding into square or diamond shapes.
  10. Serve 2–3 pieces of halubai in a plate with a teaspoon of ghee on top. Enjoy eating this flavorful dessert!

Step-by-Step Photo Guide

Keep the ingredients handy.

Keep the ingredients handy.

Grind soaked rice, grated coconut, and cardamom to get a very smooth liquid. Add water while grinding.

Grind soaked rice, grated coconut, and cardamom to get a very smooth liquid. Add water while grinding.

Ground mix.

Ground mix.

Pour the rice mix into a non-stick deep pan. Add jaggery powder. Turn on the heat. Stir-cook on very low.

Pour the rice mix into a non-stick deep pan. Add jaggery powder. Turn on the heat. Stir-cook on very low.

The mix starts thickening. Stir continuously to ensure not burning in the bottom.

The mix starts thickening. Stir continuously to ensure not burning in the bottom.

At this stage, add ghee. Stir and fold the mix at short intervals.

At this stage, add ghee. Stir and fold the mix at short intervals.

The mix becomes thick.

The mix becomes thick.

Add the remaining ghee. This is the last stage of cooking this sweet. The mix comes together like a single mass.

Add the remaining ghee. This is the last stage of cooking this sweet. The mix comes together like a single mass.

Grease a tray with ghee for pouring the pudding

Grease a tray with ghee for pouring the pudding

Pour it on the greased tray. Flatten, and extend till the edges. Keep aside for cooling.

Pour it on the greased tray. Flatten, and extend till the edges. Keep aside for cooling.

Cut it into square or diamond shapes.

Cut it into square or diamond shapes.

Halubai or rice pudding served on a dish. Add a few drops of ghee on top. Enjoy the taste.

Halubai or rice pudding served on a dish. Add a few drops of ghee on top. Enjoy the taste.