Starting July, there is a long list of festivities and celebrations lined up until the year end. Looking at the calendar, I am reminded of the fact that I need to gear up in the kitchen with some innovative stuff for the festivities.
To start with, the Nagarapanchami festival. In this Hindu festival, the Serpant God is worshipped on the fifth day of the Shravan Month (which comes in July/August) as per the Hindu Calendar.
People across India celebrate this festival in different ways by worshiping the serpent God with milk, sweets, flowers, fruits, lights and so on. We normally keep it simple; prepare a sweet dish and keep it for worshiping.
Today, I am introducing a sweet dish called Halbai / Halubai, which is specially prepared for Nagarapanchami in the South Canara region. Traditionally, this sweet dish is prepared using rice, which demands for more time and has a lengthier process. It indeed tastes good, but one may try it when time is not scarce.
For all the busy people, out there who are short on time, and who want to prepare something for the festival, then this one is for you!!!
Let’s celebrate this Nagarapanchami in VeggiePotNPan style – quick and easy recipes – traditional dishes with a tweak – traditional Halubai with Sorghum or Jowar flour!!!
Yes, you heard it right… It is a Gluten-free fudge with bare minimum ingredients which hardly takes any time.
Presenting Jola Halbai / Jowar Halubai / Sorghum Fudge / Jowar Fudge! Nagarapanchami special recipe !
I am sure you will certainly love its taste. If yes, please don’t forget to leave a message here or in my Facebook page.
Happy Nagarapanchami to all those who are celebrating this festival!
For more dessert recipes : Desserts
For Tulunad style of preparations : Tulunad Recipes
Total time: 25 minutes
Preparation time: 5 minutes
Cooking time: 15 to 20 minutes
Servings : 20 pieces
Ingredients:
Jowar flour/ Sorghum flour: ½ cup
Jaggery: 3/4th cup
Grated Coconut: ½ cup
Cardamom: 4 to 5
Ghee: 5 to 6 tsp
Water: 2 cups
A pinch of salt
Method:
- In a mixer, add grated coconut, jaggery, jowar flour and cardamom. Add about 1 cup of water and grind to a smooth paste and keep aside
- In a deep bottomed pan, add 2 tsp. of ghee and roast cashews in it. Keep aside
- To the same pan, add the ground mixture and with constant stirring heat in medium flame
- Add another 1 cup of water (you may alter if required) and mix it well. Add about 2 tsp. of ghee and continue heat till the halbai starts leaving the pan. This might take about 15 to 20 minutes approximately
- Meanwhile, grease a plate with ghee and keep aside
- Once it starts leaving the pan, add 1 tsp. of ghee and a pinch of salt, mix it in cut and fold manner and remove from heat
- Transfer the halbai to the greased plate to set. Leave it for 5 minutes
- Carefully mark and cut the halbai in the shape that you desire
- Garnish it with roasted cashew and serve
Jola Halbai / Jola Halubai / Sorghum Fudge is ready to feast!!!
Jowar Halbai stories:
Halbai happens to be our ‘Favourite Family Sweet’.I think, it was for my husband’s second birthday after marriage, that both his mom and my mom prepared this sweet dish for him out of sheer coincidence and so it was his ‘Halbai birthday’. I had a chat with my sister this morning and she said, she wanted to prepare Halbai for this Nagarapanchami as her hubby loves it and demanded for it! Well, with no prior preparation, all I could think of is preparing Halbai with non-traditional ingredients!!! I scanned through my groceries in the store room and found an unopened packet of Jowar flour!!! While I was working on the recipe, I suggested the same to my sister as well. And you know rest of the story!!!
Sooper n easy.. Tried n tested too
This recipe is all new.. Great work Swathi!
Thank you so much 🙂