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
- Chana dal 1 cup
- jaggery grated 1 1/4 cup
- ghee 2tbsp
- dessicated coconut 1/2 cup
- caradamom powder 1/4tsp
- cashewnuts 8
- water 3 cups
- 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.