Hayagreeva or Hayagreeva Maddi is an easy and traditional Karnataka sweet. When I was doing the Udipi Cuisine, I remember reading about it while planning for Udupi Thali and then realised its very much the same like the Poli purnam we make. Once the neivedyam is offered, I always end up eating the filling as such. However, the difference in this making is that, the Hayagreeva is in more of liquid state with ghee and nuts added. Some even make it more of a mash and make it as a halwa. This is supposed to be a popular Madhwa Brahmin Udupi.
I had plans of making a chana dal sweet sundal and then suddenly remembered reading about this Haygreeva and googled it. I came across many sites that confirmed that I was on the right recipe. This surely makes a quick and delicious neivedyam for Navratri today.
1 cup Chana Dal / Bengal Gram
3/4 cup Jaggery
1/4 cup Ghee
1/2 Coconut grated / Copra can also be used
5 to 6 Cashew Nuts
Wash the chana dal and soak for 30 mins. Then change water and pressure cook along with cardamom till soft. It might take about 2 to 3 whistles. Wait for the pressure to fall down.
Melt the jaggery in water and remove impuretires. Cook for 5 mins, till the jaggery becomes little thick. Pour this into the chana dal and cook till the liquid is all evaporated.
Add grated fresh coconut and continue cooking in simmer.
Heat a pan with ghee, roast the cashews and add to the pan.
You can mash the dal while come are left as whole.
The whole mixture will turn googy with ghee added
Serve as neivedyam and partake!