Udupi-style-hayagreeva-recipe

Udupi style Hayagreeva recipe is a delicious sweet prepared during festive seasons and other  special occasions. It’s a traditional sweet from Karnataka. Hayagreeva is offered as prasada to devotees at Sode vadiraja matt at udupi, mythologicaly it is believed that Sri Vadirajathirtha of Krishna mutt used to offer the mixture of split Bengal gram and jaggery to lord hayagriva (lord Vishnu). And this is how the sweet got its name.

This is one of my favorite sweets, it is otherwise also called as Maddi because of its texture. I learnt this recipe from my mother-in-law. This is also a glutenfree recipe. It’s prepared from split bengal gram or kadale bele or channa dal and jaggery syrup with the flavors of cardamom and richness of dry kopra and dry fruits. Yes, you read it right very simple to prepare and tasty, heavenly with touch of ghee.

Udupi-style-hayagreeva-recipe

Here goes the recipe

Course: Dessert

Cuisine: Karnataka

Preparation time: 3 hours

Cooking time: 1/2 hour

Serves: 5 nos

Ingredients:

Split Bengal gram/ kadale bele/ channa dal- 2 ½ cup

Jaggery grated- 3 cups

Cardamom powder -1 tbsp

Grated Dry kopra-1 cup

Water – 1 cup

Ghee-1/4 cup

Dry fruits of choice-1/4 cup

Method:

  1. Soak the split Bengal gram for 2 hours. Pressure cook with little water for four whistles. Sieve the water and keep the cooked dal aside.
  2. Take a deep sauce pan, add little ghee and once the ghee is hot enough, add the dry fruits and sauté well. Keep this aside.
  3. In the same pan, add the grated jaggery, water and start boiling until slightly single thread consistency is achieved.
  4. To this add the cooked dal, mix well. Now add the dry kopra, dry fruits and cardamom powder. Mix well.
  5. Cook the mixture well to get the thick consistency. Add the remaining ghee on top and mix once.
  6. Serve hot with extra ghee if required.

Split-bengal-gram-kadale-bele-for hayagreeva

 

 

Udupi-style-hayagreeva-recipe

My Notes:

After adding dal into the jaggery syrup, dal stops cooking. Therefore dal should not be completely mashed or underdone during pressure cooking to get the right consistency of hayagreeva.

The water sieved from cooked dal can be used to prepare tasty rasaam.

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