Wheat Manni/ Godhi Halbai

-

WHEAT MANNI


This is an authentic & traditional dessert of Mangalore , udupi region. 

This is also called as wheat halbai. This delicacy is prepared with whole wheat, jaggery & coconut.  This can be served as a breakfast , dessert or an evening snack. 


Try this Healthy snack for your loved ones. Its so delicious , nutritious & just melts in your mouth. 

This dish requires minimum ingredients & can be prepared quickly & easily if all ingredients are kept ready.  

Cooking time: 25-30 minutes. 


Recipe:

Ingredients:

  • 250 gms whole wheat
  • 250 gms jaggery( as per your choice)
  • 1/2 medium size coconut
  • 1/4 tsp cardamom powder
  • Few roasted dry fruits
  • 4-5tsp ghee
  • Salt to taste. 

Method:
Soak whole wheat atleast for 6 hours. 

Grind wheat to coarse paste. 

Put the ground paste in a strainer & strain the juice. 

Put the residue back to mixer grinder jar,  add water & grind again.  Strain the juice. Repeat this process atleast thrice. 

Discard the residue . 

Thick wheat milk is ready. Keep it aside for 1 hour. 

The thick juice will settle at the bottom & you can see water floating on top. Discard the water. 

Thick wheat juice. 

Pour this thick wheat juice into a deep cooking vessel.

Extract coconut milk using 1/2 coconut. Keep the 1st extract separate. 

Add coconut milk to wheat juice. 

Pour the 2nd & third extracts of coconut milk into a vessel. Add jaggery & boil well till jaggery melts. Strain the jaggery water to the wheat-coconut mixture & start cooking on a high flame stirring continuously. 

Within 5 minutes mixture turns to thicken. Add 1 tsp ghee. 

Cover & cook on a slow flame for another 4-5 minutes. 

Add 1 tsp ghee & mix well. Cook on a slow flame for another 5 -10 minutes. 
 Add ghee atleast 3-4 times during the cooking process. 

When the mixture is thick, add roasted cashewnuts ( optional) & cardamom powder. Mix well. 

Pour the mixture into a greased plate. 
Cool for 1-2 hours. 

Cut into desired pieces. 



Delicious  Wheat manni is ready. Enjoy with your loved ones. 

Pls note:

I have added around 350 ml thick coconut milk & 600 ml of 2nd & 3rd extract. 

Make sure you use good quality nonstick vessel to cook. 

Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Coorgi Pork

-
Image
Coorgi Pork Coorgi Pork is the iconic pork dish from Coorg region.  It's spicy, tangy, aromatic & so yummy! Here is the Youtube Video for this dish: This is the most loved and appreciated dish in my house. I usually serve this as a starter/ appetizer with drinks.  The main ingredient which gives authentic taste to this dish is the coorgi masala powder, which is mentioned in the recipe.  The bright blackish colour and the unique taste comes from the souring agent called " Kachampuli" which is a coorgi vinegar.  This semi dry dish goes well as a side dish with any meal or as an appetizer/starter. This authentic coorgi dish is served in almost every single restaurant in Coorg region with super delicious rice roties.  Recipe is easy & simple if the coorgi masala is prepared well in advance.  Try this delicious recipe.  Recipe: Ingredients: 1/2 kg pork 2 chopped onions 7-8 flakes of garlic ( chopped) 1/2" ginger ( chopped) 2 tsp kachampuli Salt, little coriander
Read more