Albai (Rice Halwa) - Sweet Recipe PDF Print E-mail

Malnad food dishes cuisine culinary cooking

What is special about Kodava/Coorg cuisine is the way in which the various masalas are blended. The Kodava way of preparation is different from that of the other South Indian dishes. Certain dishes are very unique to the Kodavas or Coorgs. Some of the typical Kodava dishes are the Pandhi Curry (Pork Curry), Bamboo Shoot Curry, Jungle Mango Curry and Rice Roti or Otti as they are known in the local Kodava dialect. The usage of a black vinegar made out of a wild black fruit called Kachampuli, provides a distinct taste to the Pandhi Curry and other meat dishes like mutton.

Albai (Rice Halwa) - a sweet dish:

Ingredients required for cooking Albai:

2 coconuts (only whites grated)
1 cup white rice
¼ teaspoon cardamom powder
sugar to taste		 Malnad food dishes cuisine culinary cooking

Method of cooking Albai:

Soak rice for 8 hours and grind fine.
Separately grind the coconut and sieve the coconut milk.
Mix 2 cups of water with the ground rice and sieve it.
The sieved rice is mixed with the coconut milk.
Add sugar and cardamom powder.
Keep stirring on medium flame with wooden ladle constantly.
Keep adding water little at a time.
The mixture has to cook on slow flame (typically how it is done
for any halwa).
This process should take between 30-45 minutes.
Test the halwa by dropping a small piece into a cup of water.
If the halwa holds firm and does not dissipate, then pour
the mixture into a greased plate.
Let it cool, cut into pieces for serving.
 

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