Hayagreeva is one of the sweet dish, that is normally prepared for Shree Krishna Prasada / Naivedyam. Hayagreeva is prepared using Channa dal, lots of ghee, coconut and jaggery.
There is a story behind it about this sweet Hayagreeva.
My Mother used to tell this story to us and we would listen to her.
Guru Thirtha Vyasarayaru used to prepare this sweet praying Lord Vishnu and used to take it for Naivedyam. But the bowl used to be empty when it is kept in front of the God. Guru Vyasarayaru used to feel very sad but still continued preparing Hayagreeva and taking all the way to Naivedya. Guru always thinking of Lord, Lord Vishnu used to come in the form of horse and eat all the prasada, whitle walking behind Shree Vyasarayaru while he is taking the prasada bowl on his head. Lord used to eat and disappear. This sweet is arpitha for Lord Vishnu. Since Lord Vishnu used to come as Horse faced animal / Haya means Horse, Vadana means the face and since He came in the form of Horse and ate all the sweet prepared by his bhakta, the sweet got its name as Hayagreeva.
We people from Udupi call this Hayagreeva as Maddi. Maddi means is mixed. Hayagreeva is prepared using Channa dal, ghee, coconut, jaggery and cardamom. Lots of cashews and raisins are used on the top. It is heavenly to eat. It is a must for Naivedya for Lord Krishna in Krishna/Vishnu Temples.
Let us see the recipe now :
Fresh Grated Coconut : 1 Cup
Jaggery 3/4 Cup
Ghee : 1/2 Cup or little more.
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 to 3 Tablespoons
2. Powder or crush cardamom seeds into small.
3. Grate coconut and keep it aside.
4. Now put cooked channa dal in a big pan and add jaggery. Take out the extra water from cooked channa dal before adding jaggery.
5. Jaggery starts to melt and mix dal nicely with jaggery.
6. Let jaggery turns as 1 string consistency.
7. Stir in between and add coconut and a tbs of ghee. Stir nicely.
8. Stir till all the moisture disappear. Fry cashews and raisins in a tbs of ghee and keep it aside.
9. Now add the remaining ghee and powdered cardamom and mix it well.
10. Shift the ready HAYAGREEVA to a serving dish and add fried raisins and cashews. Mix it nicely and serve.
You can add more /less jaggery according to your requirement.
Adding more/less ghee is optional.
See that coconut and jaggery is mixed well with channa dal to get a good taste.
Time : 30 Minutes
Serves : 4 to 5.
There is a story behind it about this sweet Hayagreeva.
My Mother used to tell this story to us and we would listen to her.
Guru Thirtha Vyasarayaru used to prepare this sweet praying Lord Vishnu and used to take it for Naivedyam. But the bowl used to be empty when it is kept in front of the God. Guru Vyasarayaru used to feel very sad but still continued preparing Hayagreeva and taking all the way to Naivedya. Guru always thinking of Lord, Lord Vishnu used to come in the form of horse and eat all the prasada, whitle walking behind Shree Vyasarayaru while he is taking the prasada bowl on his head. Lord used to eat and disappear. This sweet is arpitha for Lord Vishnu. Since Lord Vishnu used to come as Horse faced animal / Haya means Horse, Vadana means the face and since He came in the form of Horse and ate all the sweet prepared by his bhakta, the sweet got its name as Hayagreeva.
We people from Udupi call this Hayagreeva as Maddi. Maddi means is mixed. Hayagreeva is prepared using Channa dal, ghee, coconut, jaggery and cardamom. Lots of cashews and raisins are used on the top. It is heavenly to eat. It is a must for Naivedya for Lord Krishna in Krishna/Vishnu Temples.
Let us see the recipe now :
Ingredients :
Channa Dal : 1 CupFresh Grated Coconut : 1 Cup
Jaggery 3/4 Cup
Ghee : 1/2 Cup or little more.
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 to 3 Tablespoons
Method :
1. Wash and cook channa dal in pressure cooker with required water.2. Powder or crush cardamom seeds into small.
3. Grate coconut and keep it aside.
4. Now put cooked channa dal in a big pan and add jaggery. Take out the extra water from cooked channa dal before adding jaggery.
5. Jaggery starts to melt and mix dal nicely with jaggery.
6. Let jaggery turns as 1 string consistency.
7. Stir in between and add coconut and a tbs of ghee. Stir nicely.
8. Stir till all the moisture disappear. Fry cashews and raisins in a tbs of ghee and keep it aside.
9. Now add the remaining ghee and powdered cardamom and mix it well.
Note :
You can also cook channa dal in a big bowl. (Without using pressure cooker). Optional.You can add more /less jaggery according to your requirement.
Adding more/less ghee is optional.
See that coconut and jaggery is mixed well with channa dal to get a good taste.
Time : 30 Minutes
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