Kunal Kapur
Helba is a Palestinian dish very popular in India. Chef Kunal Kapur shares the recipe in detail.
Preparation Time
10 Min
Cooking Time
10-20 Min
Meal Type
dessert
Difficulty
MEDIUM
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
In a pan, lightly roast 1-2 tbsp fenugreek seeds.
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.
Transfer the batter into a non-stick mould and let it bake for 20 minutes at 180 degrees Celsius in a preheated oven.
In a pan melt some powdered jaggery.
Once baked set the cake aside and let it cool down then remove it from the mould and cut it into small pieces.
Garnish it with the melted jaggery syrup.
Helba is a sweet dish made with fenugreek seed (methi dana). Though fenugreek seeds are a bit bitter, their combination with other ingredients like sooji, whole wheat flour, jaggery, spice powders, lemon juice and curd give rise to a unique sweet dish.
Fenugreek aids in hair growth and also fights hair loss. The baked delicacy Helba is uniquely tasty and healthy.
