Akki halbai

Ingredients 

Rice( dosa rice or any other)—1/4 cup

Grated coconut—1 cup 

Jaggery powder—1 cup heaped 

Badam—10 to 12

Cashews—9 to 10

Cardamom pods(  ellaki)—4

Ghee—2 tablespoon 

 saffron (kesari)—few strands

Jaikai ( nutmeg) powder—1 pinch

I have taken dosa rice.

Method 

Wash and soak rice in water along with badam,cashews,cardamom for 2 hours and drain water.

Grind the rice in mixer grinder first with very little water(1/4 cup) and then add coconut,grind to a smooth paste.

Take jaggery powder in a pan add little water,boil till jaggery dissolves.

Next strain the ground mixture 4 to 5 times for a softer and smoother halbai.

Every time add little water to grind the mixture.

( You can do it without straning by grinding it to fine paste.)

Take a thick bottomed kadai or non stick kadai ,add 1 teaspoon of ghee add in ground paste( it's almost watery ) ,kesari,keep stirring and also add strained jaggery water.

Keep on stirring on medium flame till you get the halwa consistency.

It starts separating from kadai ,and the mixture comes together.

Add in little ghee.

Now take a plate . Grease ghee over it.

Once done pour on a greased plate thickly.

Let it cool completely.

Then cut into pieces .you can also add raisins and cashews fried in ghee (optional).

 

It will take nearly 30 to 35 minutes .

Halbai can be stored in refrigerator for 3 days.