28 April, 2017

GODHI HAALBAYI/HAALBAI/HAALUBAI / WHOLE WHEAT MILK FUDGE

Explained with step by step procedure pics, Haalbayi….. famously known as wheat jelly at my place (my sons have named it so) is a very old and traditional sweet from Karnataka (Bangalore/Mysore regions) which is made using whole wheat milk and jaggery. We also make haalbayi using Ragi, rice&coconut, flattened rice. Basically it is made using the milk which we obtain from soaked & ground whole wheat/Ragi/Rice/Flattened rice, after soaking and grinding we collect its milk by passing it through the strainer, add some jaggery to it and cook. Only two ingredients, but it includes lot of continuous stirring. I would say it’s a kind of healthy sweet, which can be relished by the people of all the age group. Most of the times it is paired with one more Karnataka special steamed savory nuchhinunde (steamed lentil dumplings) dal vegetable dumplings, beaten rice dumplings, unde huli Of all the versions I like the one made with whole wheat and flattened rice. Any kind of nuts can be added to this fudge, but we like it in its original/basic form

Ingredient :

Whole wheat/broken wheat – 1 cup
Jaggery (powdered) – 1 cup (I use only this much, but you may add more according to taste)
Water – 2 cups
Ghee – a little to grease the plate

PROCEDURE :

Soak whole wheat for 6 to 7 hours or overnight
Drain all the water and grind it using 2 cups of water, by adding little at a time

Pass it through the strainer And collect the milk in a pan

Meanwhile grease the plate and keep it ready
Add powdered jaggery to the wheat milk in the pan and keep it on low flame (through out you have to cook it on low flame)

Keep stirring it continuously as it starts thickening immediately

Continue stirring till the mixture starts leaving the sides of the pan and comes out as a whole

Here… at this stage wet your hand with water and touch the mixture in the pan, if it won’t stick to your fingers, then it is ready to be transferred to a greased plate