VIDEO
This is a rich and traditional classic dessert recipe made with chana dal, jaggery and fresh coconut. It is generally made during festival occasions and offered to god as nivedyam and eventually served as prasadam. It is a popular sweet in Karnataka and commonly in South India.
This Hygagreeva is a stuffing for seeyam but the only difference is the dal is not mashed in the recipe. It’s very easy to make super delicious 😋
I grew up eating this dessert in the form of stuffing in kozhukattai, as they make it like this in my dad’s side.
My Mom's mother tongue is Kannada and I had the chance to taste this hyagreeva at my Periyamma’s place as they make this often during Pooja times.
Being half Kanndika am very fond of this delicious sweet and wanted to post this for a long time. Though I made this often, I could not take a video and I kept missing to post in my channel and website. I am so glad that I could make and post this today on this auspicious Dussehra.
Try making this easy dessert and am sure you will love it. Happy Dussehra everyone!!!❤️
STEP BY STEP HAYAGREEVA:
INGREDIENTS:
Chana Dal - 1 Cup
Jaggery - 1 Cup
Cardamom Powder - 1/4 tsp
Ghee - 2 tbsp
Cashews - 8 - 10
Raisins - 2 tbsp
HOW TO MAKE:
Wash chana dal and pressure cook along with 4 cups of water. Allow 4 - 5 whistles. Drain the water completely.
In a pan add cooked chana dal, jaggery and cardamom powder. Mix well and cook in low flame. Do not mash.
Stir continuously and slowly jaggery melts and get thickens.
Keep stirring until form a thick mixture.
Heat ghee in a pan and roast cashews and raisins until golden brown. Pour in the mixture and mix well. Cook for two more minutes in a medium flame.
Hayagreeva Maddi is ready to serve 😋😋
TIPS:
Grated coconut can be added at the end.
Adding nuts is absolutely your choice.
Instead jaggery raw sugar, palm sugar can be added
Comments
Post a Comment