Hayagreeva Recipe - One pot meal (dessert)
Hayagreeva (Haya - Horse, Greeva - Halwa made out of Jaggery). Saint Sri Vadiraja Theertha was offering Hayagreeva to Lord Vishnu, who came to take the offering in the form of a Horse. This is a very authentic and a famous dish made during many festivals and occasions in our Madhwa community. Mainly on occasions and celebrations like Madhwanavami, Madhwa Jayanthi, Vadiraja Theertha Aaradhane, etc.
Hayagreeva is delicious dessert which is high in protein. Children will love this dish when served with lots of ghee, fried nuts and raisins as a topping.
Ingredients
3 cups Channa dal or Split bengal gram dal
1 cup Ghee or clarified butter
1 1/2 cups Jaggery (powdered)
1/2 cup freshly grated coconut
3 tbsp poppy seeds (toasted)
1/2 cup assorted nuts
2 tbsp dried raisins
Method
1. Add 1/2 cup ghee into a pot kept on medium flame add channa dal, (throughly wash the channa dal before adding it to the pot, only if dirty) and fry for a couple of minutes until fragrant.
2. Add 3 cups of water to the pot and pressure cook the channa dal for 3 whistles.
3. Once the pressure cooker cools down, remove the excess water from the cooked channa dal and set the pot on a low to medium flame. Pour out the excess water into a bowl and use it to make south Indian style rasam or saaru.
4. Add a tablespoon of ghee and powdered jaggery into the pot and mix well. Cook until all the jaggery is melted. If the jaggery is dirty. In a separate pot add the jaggery and a tablespoon of water and melt the jaggery and then filter it through a sieve and remove the dirt.
5. Add the toasted poppy seeds into the pot and mix well.
6. In a small frying pan add the rest of the ghee and place it on a medium flame. Once the ghee is hot add the mixed nuts and fry until they turn pinkish brown and add the raisins. Fry until the raisins puff up a little. Pour this onto the Hayagreeva pot and mix well.
7. Once combined throughly, Hayagreeva is ready to serve. Serve it hot as a dessert on a festival or eat it alone as a morning breakfast or as an evening high protein snack with a dollop of ghee on top. You could also enjoy with extra fried nuts and raisins as garnish.
Hayagreeva (Haya - Horse, Greeva - Halwa made out of Jaggery). Saint Sri Vadiraja Theertha was offering Hayagreeva to Lord Vishnu, who came to take the offering in the form of a Horse. This is a very authentic and a famous dish made during many festivals and occasions in our Madhwa community. Mainly on occasions and celebrations like Madhwanavami, Madhwa Jayanthi, Vadiraja Theertha Aaradhane, etc.
Hayagreeva is delicious dessert which is high in protein. Children will love this dish when served with lots of ghee, fried nuts and raisins as a topping.
Ingredients
3 cups Channa dal or Split bengal gram dal
1 cup Ghee or clarified butter
1 1/2 cups Jaggery (powdered)
1/2 cup freshly grated coconut
3 tbsp poppy seeds (toasted)
1/2 cup assorted nuts
2 tbsp dried raisins
Method
1. Add 1/2 cup ghee into a pot kept on medium flame add channa dal, (throughly wash the channa dal before adding it to the pot, only if dirty) and fry for a couple of minutes until fragrant.
2. Add 3 cups of water to the pot and pressure cook the channa dal for 3 whistles.
3. Once the pressure cooker cools down, remove the excess water from the cooked channa dal and set the pot on a low to medium flame. Pour out the excess water into a bowl and use it to make south Indian style rasam or saaru.
4. Add a tablespoon of ghee and powdered jaggery into the pot and mix well. Cook until all the jaggery is melted. If the jaggery is dirty. In a separate pot add the jaggery and a tablespoon of water and melt the jaggery and then filter it through a sieve and remove the dirt.
5. Add the toasted poppy seeds into the pot and mix well.
6. In a small frying pan add the rest of the ghee and place it on a medium flame. Once the ghee is hot add the mixed nuts and fry until they turn pinkish brown and add the raisins. Fry until the raisins puff up a little. Pour this onto the Hayagreeva pot and mix well.
7. Once combined throughly, Hayagreeva is ready to serve. Serve it hot as a dessert on a festival or eat it alone as a morning breakfast or as an evening high protein snack with a dollop of ghee on top. You could also enjoy with extra fried nuts and raisins as garnish.
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