Hayagreeva maddi | Hayagreeva recipe, a traditional sweet of Udipi | karnataka region made using chana dal and jaggery.

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.

Also check out

  • Paruppu payasam
  • Sago moong dal payasam
  • Carrot payasam with jaggery
  • Pachai payaru payasam
  • Panagam

Hayagreeva maddi

  • 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.
Hayagreeva maddi - 1
  • In a pan add 2 tsp ghee and the cashew nut bits
  • Roast them till golden brown and keep aside.
Hayagreeva maddi - 2
  • Add the cooked chana dal in the same pan
  • Gently mash this.
Hayagreeva maddi - 3
  • 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.
Hayagreeva maddi - 4
  • 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.
Hayagreeva maddi - 5
  • Give it a quick stir and add the roasted cashew nuts.
  • Mix it up well and switch off the flame.
Hayagreeva recipe - 6
  • Hayagreeva maddi is ready for neivedyam.
Hayagreeva recipe - 7 Hayagreeva - 8

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

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.