Hayagreeva maddi | Hayagreeva recipe, a traditional sweet of Udipi | karnataka region made using chana dal and jaggery.
Hayagreeva maddi, I wanted to try this for a long time. Every year during Navaratri I want to make this for neivedyam. Few months back, when I asked one of my friend regarding this recipe, she asked her mom and shared with me. As Navratri is fast approaching, I thought I will share this easy and traditional Udipi sweet, Hayagreeva maddi.
Some people add poppy seeds, cloves or sesame seeds to this sweet. I made it in a simple way as taught by my friend’s mom. This tasted similar to Kadalaparuppu poli poornam. We usually make paruppu payasam or other jaggery based payasam for Navratri neivedyam. For a change, try out this Hayagreeva | Hayagreeva maddi for neivedyam.
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Hayagreeva maddi
Hayagreeva Maddi recipe
Ingredients
- 1/2 cup Chana dal
- 1/2 cup Jaggery
- 1/2 cup coconut
- 2 pinches cardamom powder
- A tiny mustard size edible campor
- 4 tsp ghee
- Few cashew nuts
Instructions
- Wash and soak chana dal in water for 30 mins
- Pressure cook for 4-5 whistles and drain the excess water
- The excess water can be used to make rasam
- In a pan add 2 tsp ghee and the cashew nut bits
- Roast them till golden brown and keep aside.
- Add the cooked chana dal in the same pan
- Gently mash this.
- Add the powdered jaggery to this
- Mix well
- This will become slightly watery as the jaggery starts melting.
- It will thicken up after a few minutes
- Add the coconut to this now and mix well.
- Now the hayagreeva maddi is thickened up and come into a whole mass.
- Add the cardamom powder, a tiny mustard size edible camphor.
- Do not add more edible camphor than the quantity mentioned.
- Mix well and 2 tsp of ghee.
- Give it a quick stir and add the roasted cashew nuts.
- Mix it up well and switch off the flame.
- Hayagreeva maddi is ready for neivedyam
Notes
- The sweet was just perfect for the chana dal. Do not add more.
- Ensure that the chana dal is cooked well, before adding the jaggery.
- Wash and soak chana dal in water for 30 mins
- Pressure cook for 4-5 whistles and drain the excess water
- The excess water can be used to make rasam.
- In a pan add 2 tsp ghee and the cashew nut bits
- Roast them till golden brown and keep aside.
- Add the cooked chana dal in the same pan
- Gently mash this.
- Add the powdered jaggery to this
- Mix well
- This will become slightly watery as the jaggery starts melting.
- It will thicken up after a few minutes.
- Add the coconut to this now and mix well.
- Now the hayagreeva maddi is thickened up and come into a whole mass.
- Add the cardamom powder, a tiny mustard size edible camphor.
- Do not add more edible camphor than the quantity mentioned.
- Mix well and 2 tsp of ghee.
- Give it a quick stir and add the roasted cashew nuts.
- Mix it up well and switch off the flame.
- Hayagreeva maddi is ready for neivedyam.
We always have to add poppy seeds and cloves . Just fry them with ghee and add them to the chandaal . That will give a nice aroma of khus khus and cloves .I was raised in a madhwa Brahmin family . That’s how I was taught to prepare Hayagreeva 🙂
Oh, nice to know that. Thank you so much for letting me know. Another friend told about fried cloves but since I personally don’t prefer I omitted it
Super tasty, easy, healthy hayagreeva recipe. Thank you. Everybody loved it.