Friday, April 26, 2013

Ragi Haalbaai


Coconut Milk - 3 cups
Ragi/Finger Millet Flour - 1 cup, heaped
Jaggery, powdered - 1 cup, heaped
Ghee - 1/4 cup
Salt a pinch


  1. Dilute jaggery powder in coconut milk and pass this liquid through a strainer to remove any unwanted particles from jaggery.
  2. Add the ragi flour to this liquid and mix well to remove any lump.
  3. Pour this liquid into a large thick bottomed wok.
  4. Grease 2 large plates of 10" diameter and one spatula with little ghee.
  5. Cook until the liquid thickens, stirring continuously.
  6. Add half the quantity of ghee, mix well and keep stirring until it starts forming a lump.
  7. Now add all the remaining ghee, mix well, stirring continuously.
  8. Grease your index finger with little ghee and carefully touch the solidifying mass, if it does not stick to your finger, turn off the heat.
  9. Immediately transfer half the quantity of this haalbaai into one plate and the remaining to the other.
  10. Quickly, spread it evenly using a greased spatula to get a smooth surface.
  11. Let it cool down for a few minutes.
  12. Cut into squares and serve hot or chilled.
  13. Once cooled this can be stored in refrigerator for a day.


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