Hayagreeva Maddi
Hayagreeva maddi is a Karnataka chana dal sweet with jaggery, coconut, ghee, cashews and raisins.
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1 hr 30 mintotal
1 hr hands-on30 min hands-off
Prep 30 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Allow 30 minutes to soak the chana dal so it cooks tender while still holding separate grains.
Method
Drain the soaked split bengal gram. In a pressure cooker, add the dal and measured water. Cook for 3-4 whistles on medium heat; the dal should be tender but still hold its shape.
Drain any excess water from the cooked dal (this water can be used for rasam). Roughly mash half of the dal with a ladle, keeping the rest intact.
In a heavy-bottomed pan, add the crushed jaggery and a splash of water. Melt on low heat until it forms a bubbling syrup.
Add the cooked dal to the jaggery syrup. Mix well and cook on medium-low heat for 5-7 minutes until the mixture thickens and the dal absorbs the sweetness.
5–7 min
In a small tadka pan, heat the ghee. Fry the cashews until golden brown, then add raisins and fry until they puff up.
Add the fried nuts, remaining ghee, freshly grated coconut and cardamom powder to the dal mixture. Mix well and cook for 2 more minutes.
Turn off the heat. The Maddi will thicken further as it cools.
How to tell it's done
The maddi should be glossy and semi-solid, with distinct chana dal grains, coconut and ghee-fried nuts.
Getting it right
Tip
Do not mash all the dal. Hayagreeva maddi should have soft sweet grains, not a smooth paste.
What to serve it with
Serve warm as naivedyam or dessert with fried cashews, raisins and a spoon of ghee.
Common mistakes
- The dal becomes a paste.
- Pressure cook only until tender and mash just part of it. The remaining grains give the sweet its bite.
Storing and reheating
Refrigerate hayagreeva maddi covered for up to 3 days. Reheat gently with a spoon of milk or water; freezing is not recommended.
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