Here’s a new and improved version of a classic south Indian dessert, “Hayagreeva Maddi” with step by step pictures. It’s very rare that you find dishes named after deities.
This sweet dessert is special that way and for the fact that it can be prepared in less than 30 minutes with the Instant Pot.
‘Hayagreeva’ refers to one of the avatars of Lord Vishnu. Long story short, one of the renowned devotees of Lord Vishnu offered cooked Bengal gram during his prayers and the sweet dish (“Maddi”) was named after the Lord “Hayagreeva” as “Hayagreeva Maddi” instead of its ingredients.
It is a dessert that your family will love and grow to have fond memories of!
Regardless of the origin, the sweet will definitely make its mark with its unique and indulging taste. It’s a sweet concoction of Bengal gram, jaggery with a good mix of flavors from ghee, nuts, cloves, and coconut flakes.
The traditional version uses ghee in preparation and I am sharing the vegan version today. What sets this apart from other desserts is that it is a good source of protein.
That’s because of the Bengal gram. Apart from being a good source of protein, Bengal gram also brings dietary fiber and iron content to the table.
In some places, Bengal gram is known more by the commercial name, Chana dal. But don’t let the name confuse you:-)
With a good amount of protein serving, this is one gluten-free, vegan dessert you can feel good after eating.
- Most important of all, the Bengal gram should not be overcooked. After cooking chana dal do not mash completely, either. A few lentils should behold their shape even after they are cooked.
- Use jaggery for this recipe for the authentic flavor and natural sweetness. But if you do not have jaggery, sugar is fine too.
- Add roasted coconuts and cashews towards the end to preserve the nutty flavor and nice aroma when you serve the dessert.
- Ghee is prominent for Indian desserts, especially to halwa recipes such as this one. Add ghee at the end if you are not vegan. But I added a few teaspoons of corn oil and noticed no difference in the taste.
- Add a few tablespoons of almond flour to the halwa if it’s a little watery or to reduce the cooking time.
Why do I use Instant Pot for Chana Dal Halwa?
- Easy to prepare
- It’s a One-pot dish
- There is no need to soak the dal
- A fuss-free dessert that you can prepare with little planning and within 30 minutes.
How to make Hayagreeva Sweet In Instant pot
As mentioned before, I have updated the old recipe to include the instant pot version and new pictures.
This sweet is very near and dear to my family. So I thought I would share with you a new way of cooking using instant pot.
The original procedure is not too complicated and the Instant Pot makes it even easier. As is the case with most of the Instant Pot dishes, this is a one-pot dessert with very few dishes to wash at the end of the day.
Here is a step by step directions for chana dal halwa.
Rinse the Bengal gram or chana dal in clean water 3 times.
Cook the chana dal with 2 cups of water for 10 mins, on high pressure. Check to make sure that the pressure valve is in the ‘sealing’ position.
At the end of 10 minutes, let the pressure release naturally.
Open the lid and press ‘saute’ mode and add jaggery and mix well.
Saute for 5- 7 minutes and when it starts to thicken, add crushed cardamoms, cloves and stir well.
Add 2 tbsp of oil and continue to saute for 2 minutes with continuous stirring.
Meanwhile, keep ready with roasted cashews and coconuts.
Now add roasted coconuts, cashews and stir well.
When you get the desired consistency, press ‘cancel’ and your delicious hayagreeva sweet is ready to be served.
Main Ingredients for Hayagreeva Maddi
1 cup split Bengal Gram / Chana Dal
1 cup jaggery
½ cup of organic sugar
2 tbsp Corn/Avocado Oil
15 medium-sized cashews
1 cup shredded & roasted coconut
2 tbsp almond flour (optional)
Here are my few Instant Pot dessert recipes
If this recipe interests you, Please rate and comment below.
Hayagreeva Maddi - Chana Dal Halwa
Stove Top Directions for Chana dal sweet
- Wash the Chana dal and cook in the pressure cooker with about 1 ½ cup of water. (4 whistles)
- Drain the water from the cooked chana dal and set it aside
- Place a big vessel over medium heat. Add the cooked & drained Chana dal. As it thickens, add the jaggery and stir to mix them evenly
- Add ghee and keep stirring
- After a few minutes as it thickens, add more sugar if you prefer it sweeter.
- Add crushed cloves and roasted coconut and stir
- Saute the cashews with a tsp of ghee and add to the sweet
- "Hayagreeva Maddi " or Chana dal sweet is ready to be served hot. It can be served hot or cold.
Instant Pot Directions:
- Rinse the Bengal gram or chana dal in clean water 3 times.
- Cook the chana dal with 2 cups of water for 10 mins, on high pressure. Check to make sure that the pressure valve is in the ‘sealing’ position.
- At the end of 10 minutes, let the pressure release naturally.
- Open the lid and press ‘saute’ mode and add jaggery and mix well.
- Saute for 5- 7 minutes and when it starts to thicken, add crushed cardamoms, cloves and stir well.
- Add 2 tbsp of oil and continue to saute for 2 minutes with continuous stirring.
- Meanwhile, keep ready with roasted cashews and coconuts.
- Now add roasted coconuts, cashews and stir well.
- When you get the desired consistency, press ‘cancel’ and your delicious hayagreeva sweet is ready to be served.
- Add almond flour if your chana dal halwa or hayagreeva sweet does not get the desired consistency.
- Add sugar if you prefer a sweeter version.
- I used oil as an alternative for ghee because I prepared this as a vegan dessert. You could choose to use ghee or butter for the non-vegan or original authentic sweet.
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