Hayagreeva Maddi Recipe
Hayagreeva sweet is a sweet concoction of Bengal gram, jaggery with a good mix of flavors from ghee, nuts, cloves, and coconut flakes.
Servings: 6 people
Stove Top Directions
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 teaspoon 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 tablespoon 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.
Calories: 250kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 34g | Calcium: 16mg | Iron: 1mg