Halbai (Wheat Sweet)

Halbai is a authentic traditional Karnataka sweet. It is made out of whole wheat grains , coconut milk & Jaggery. But also make other versions of Halbai using Rice or Ragi.  This sweet is little tedious process takes longer time.  It's very hard to get into right texture. This is my 2nd try came out good consistency and perfect texture & made less quantity. Very delicious sweet, recipe by my mother-in-law.

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Prep Time : 15 Mins +  8hrs Soaking time
Cook Time : 40 Mins


  • Whole wheat / Godhi - 1 cup
  • Coconut / Thenginakayi, fresh - 1 cup 
  • Jaggery / Bella - 2 cups (Adjust as per taste)
  • Cardamom Powder / Elakki pudi - 1/2 tsp
  • Ghee / Thupa - 4 tbsp
  1. Soak wheat for 8 hrs. Then drain water, In a blender put soaked wheat add 1/2 cup water. Blend and strain the wheat paste. Repeat the process twice & discard the wheat residue.
  2. Blend the coconut using little water and squeeze out the coconut milk or make a smooth paste or can be used store bought coconut milk ( i have used squeezed the coconut milk)
  3. In a large heavy bottom pan/wok add jaggery & add 2 tbsp water bring it to a boil on medium flame
  4. Once jaggery melt and becomes froth add wheat paste and coconut milk bring it to a boil. Keep on stirring until mixture thickens.
  5. Add cardamom powder and ghee keep on stirring 
  6. Halbai mixture leave the sides and it comes non sticky 
  7. Transfer into ghee greased plate and allow it cool down for 30 mins
  8. Cut the square/diamond shapes pieces.

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Basale Soppu MorKolumbu | Malabar Spinach Buttermilk Curry

Basale Soppu as we call it in Kannada. Basale is great taste with morkolumbu. This is best with hot plain rice with pickle & happla(southindian papad). Basale soppu/leaves is very nutritious and many health benefits.

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Prep Time : 8-10 Mins
Cook Time : 5 Mins

  • Basale leaves, chopped - 2 cups
  • Salt to taste
  • Thick Curds / Yogurt - 1/2 cup
Ingredients for Morkolumbu masala
  • Thenga/Thenginakayi/Coconut - 1/4 cup
  • Ingi/Fresh Ginger - a small piece
  • Kadag/Sasive/Mustard seeds - 1/2 tsp
  • Manje/Haldi/Turmeric - a pinch
  • Pachmalaka/Hasimensinakayi/Green chillies - 2 (adjust as per taste)
  • Kothambri/Coriander leaves - 2 tbsp
  • Kadle/Hurkadale / Roasted gram - 1 tbsp
  • Water - 4 tbsp
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / hing/ peryangum - 1/4 tsp
  • Curry leaves - few 
  1. Clean the leaves, finely chopped the leave and add little water and pinch salt cook until tender
  2. In a mixer blend all the masala ingredients. Make a smooth paste
  3. Add masala into leaves stir on low flame 
  4. Add salt as to taste. Stir well
  5. Switch off the flame. Let it cool down completely then add medium thick curds/yogurt. Stir well
  6. Heat oil in a small pan add mustard seeds allow to splutter then add hing and curry leaves 
  7. Pour into morkolumbu. Serve with hot plain rice
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Sabudana Spicy Mixture | Sabbakki Mixture

Sago/Sabudan/Sabbakki/Tapioca spicey mixture. I have added few ingredients. But can be made out of plain sago with peanuts. Store in an airtight box can be served as tea/coffee time or whenever required. I have made fresh boondi and khara sev. 

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Prep Time : 20 Mins
Course : Snacks

  • Sago/Sabudan - 1/2 cup
  • Plain Boondi - 1/2 cup
  • Khara Sev - 1/2 cup
  • Poha/Avalakki - 1/4 cup
  • Peanuts/Groundnuts - 1/2 tsp
  • Roasted gram/Hurkadale - 1/4 cup
  • Whole Cashews - 1/2 cup
  • Dry coconut pieces/Kobbri pieces (2 tbsp) 
  • Curry leaves - 1/4 leaves
  • Asafoetida/Hing - 1/2 tsp
  • Red chilli powder - 1 tsp (adjust as per taste)
  • Salt to taste 
  • Sugar -  1/4 tsp(or less) 
  • Oil - 400ml (frying)
  • Heat oil in a pan
  • Add Sago pearls little by little fry till puffing up. Do it batches do not over crowd.
  • Then fry one by one peanuts, roastedgram, poha, khara sev, boondi, curry leaves keep aside
  • In a large pan/wok add 1tsp oil add cashews fry till slight brown then add kobbri/coconut pieces fry on low heat 
  • Add asafoetida/hing then add fried ingredients stir on low flame 
  • sprinkle salt , chilli powder, salt mix well. Remove from stove
  • keep it for cool and store in an air tight box

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