Wheat Halbai/ Manni- traditional sweet

Halbai is a traditional karnataka sweet recipe which is made from whole wheat grains, ragi or rice. There are variants and typically use jaggery(not sugar).  Hence it is believed to be healthy and not harmful at all.

It was easily made in huge numbers and enjoyed during olden days. However the complexity and effort required has lessened the number of makers and hence found occasionally prepared and served in functions like weddings.

Typically Halbai or otherwise called Manni is a burfi which is gelatinous and jiggly. The texture is smooth and melts in mouth. The ingredients required are very minimal but requires quite some time to make.

It is one of my favorite and my family loves it too.  Today I shall show how to make WHEAT HALBAI. So lets see how to make this yummy classic dessert

Ingredients

• Whole wheat grains : 500gms
• Grated coconut : 1 small cup
• Jaggery(round): 300gms or about 1.5cups(adjust as needed)
• Cardamom : 03
• Ghee : 1 spoon(optional)

Preparation method

1. Wash and Soak whole wheat grains for atleast 8 hours or preferably overnight
2. The grains absorb water and puff a bit. 
3. Now in mixer grinder add coconut and cardamom and grind to smooth paste using water.
4. Strain using strainer and extract coconut milk.
5. Similarly to the grinder add the soaked grain and add water. Grind to smooth paste(little watery).
6. Strain the mixture through fine sieve or strainer. We get the first extract of wheat milk. Do not throw the husk.
7. Repeat the process using the husk and obtain second extract of wheat milk.
8. Transfer all the wheat milk and coconut milk in a heavy bottomed vessel.
9. In another pan melt the jaggery in enough water.
10. Strain the jaggery water and add to wheat+coconut milk mixture .
11. Now slowly cook the mixture by stirring continuosly.
12. The mixture starts to thicken
13. Once all the liquid thickens add 1/2 spoon ghee.
14. Keep stirring until the mixture slowly forms lump and turns translucent
15. Grease a plate or tray with ghee and keep ready
16. Once the mixture forms lump and leaves edges transfer to greased tray and let it cool.
17. After 15mins, cut the halbai in pieces of desired shape and size.
18. Now halbai is ready and can be enjoyed for 2-3 days.