Hayagreeva Maddi

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.

Course festive cooking, lunch, traditiional sweets

Cuisine karnataka

Keyword hayagreeva maddi

Prep Time 45

Cook Time 30

Total Time 1 15

Author Jayashree

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

Instructions

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 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.
Ensure that the cooked lentil is extremely 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 desiccated coconut.
Finally, garnish with roasted nuts and cardamom powder.
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.