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Helba By Chef Kunal Kapur

Kunal Kapur
Helba is a Palestinian dish very popular in India. Chef Kunal Kapur shares the recipe in detail.

Serves

3

Cooking Time

10-20 Min

Meal Type

cake

Preparation Time

10 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

  • For Helba

    • 1-2 tbsp fenugreek seeds

    • 1 1/2 cups semolina

    • 1 cup whole wheat flour

    • 1/2 cup desiccated coconut

    • 1/2 cup jaggery powder

    • pinch of carom seeds

    • 1/2 tsp cinnamon powder

    • 1 tbsp lemon juice

    • 1 cup curd

    • 2 tsp flaxseeds powder

    • water as required

    • 1/2 cup jaggery powder

    • water as required

PREPARATION

  1. 1

    In a pan, lightly roast 1-2 tbsp fenugreek seeds.

  2. 2

    Then add 1 1/2 cups semolina, 1 cup whole wheat flour, 1/2 cup desiccated coconut, 1/2 cup jaggery powder, a pinch of carrom seeds, 1/2 tsp cinnamon powder, 1 tbsp lemon juice, 1 cup curd, 2 tsp flax seed powder, water and mix it properly.

  3. 3

    Transfer the batter into a non-stick mould and let it bake for 20 minutes at 180 degrees Celsius in a preheated oven.

  4. 4

    In a pan melt some powdered jaggery.

  5. 5

    Once baked set the cake aside and let it cool down then remove it from the mould and cut it into small pieces.

  6. 6

    Garnish it with the melted jaggery syrup.

STEP BY STEP