Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered in jaggery along with desiccated coconut and nuts. It makes a delectable sweet.

As we enter the new year 2016, I start my posts here on a sweet note. Here is a traditional sweet dish from the state of Karnataka. This is widely prepared during festivals in Mysore, Hayagreeva maddi, popularly  known as hayagreeva, is made of boiled chana dal in syrup of jaggery, garnished with grated coconut, cardamom  and nuts.

Sweets are usually made during festivities. Some sweets like Hayagreeva maddi are ideal to serve for lunch. This is an easy to prepare dish, which does not need elaborate preparation and all ingredients are easily available at home.

Chana dal or bengal gram needs longer time to quickthan other lentils. Hence, I prefer to soak it for half an hour, before cooking in the pressure cooker. It is necessary that the lentil is well cooked before proceeding further to step 3 in the recipe.

Before I proceed to the recipe, I wish you all  a very Happy New Year again !

My other traditional sweet dishes

• Kheer
• Sweet pongal
• Sweet rice

hayagreeva maddi

Hayagreeva Maddi Recipe

Ingredients :

• 1 cup Chana dal
• 1.25 cup jaggery grated
• 2 tablespoon ghee
• 1/2 cup desiccated coconut
• 1/4 teaspoon cardamom powder
• 8 cashew nut
• 3 cup water

Method :

• Wash and soak chana dal in water for half an hour.
• Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
• Drain the water of the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
• Ensure that the cooked lentil is extremly soft. It will not get cooked after the addition of jaggery.
• Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
• Add dessicated coconut.
• Finally, garnish with roasted nuts and cardamom powder.
• Hayagreeva maddi is ready to serve.

Take a tip:

• The consistency should neither be too thick or thin.
• It is essential for the lentil to be well cooked. Otherwise, you children may suffer stomach disorders.
• The quantity of jaggery may be increased or decreased.
• Check the cooked lentil by pressing between fingers.

Evergreendishesdev

Hayagreeva Maddi

5 from 2 votes

Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered with desiccated coconut and jaggery to make a delectable sweet.

Print Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: festive cooking, lunch, traditiional sweets

Cuisine: karnataka

Ingredients Method Notes

Ingredients

  

• 1 cup Chana dal
• 1.25 cup jaggery grated
• 2 tablespoon ghee
• 1/2 cup desiccated coconut
• 1/4 teaspoon cardamom powder
• 8 cashew nut
• 3 cup water

Method

 

1. Wash and soak chana dal in water for half an hour.
2. Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
3. Drain the water present in the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
4. Ensure that the cooked lentil is extremely soft. It will not get cooked after the addition of jaggery.
5. Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
6. Add desiccated coconut.
7. Finally, garnish with roasted nuts and cardamom powder.
8. Hayagreeva Maddi is ready to serve.

Notes

The consistency should neither be too thick or thin.
It is essential for the lentil to be well cooked. Check by pressing between fingers. If it is undercooked, put it again itn the pressure cooker.
The quantity of jaggery may be increased or decreased.

Hayagrreeva Maddi

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