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
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