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Hayagreeva maddi | Hayagreeva recipe

by Jeyashri suresh
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Hayagreeva maddi

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
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5 from 1 vote

Hayagreeva Maddi recipe

A traditional and popular udipi sweet made using Chana dal
Prep Time10 mins
Cook Time30 mins
Soaking time30 mins
Total Time1 hr 10 mins
Course: Festival recipes,, Sweet
Cuisine: Indian
Keyword: Navratri recipes, South Indian festival
Servings: 4
Author: Jeyashri suresh

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

Video

Notes

  1. The sweet was just perfect for the chana dal. Do not add more.
  2.  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 recipe
  • Hayagreeva maddi is ready for neivedyam.
Hayagreeva recipe

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2 comments

Anu October 17, 2020 - 6:55 am

5 stars
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 🙂

Reply
Jeyashri suresh October 18, 2020 - 6:46 am

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

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