Hayagreeva Recipe: A Delightful Karnataka Sweet for Special Occasions
Description:
Hayagreeva is a cherished traditional dessert from Karnataka, often prepared during festivals and special occasions. This simple yet delightful dish is made from Chana Dal (Bengal Gram Dal) and cooked in a rich jaggery syrup, perfectly balanced with the natural sweetness of jaggery and the nutty flavor of poppy seeds and dry coconut. Fragrant cardamom powder adds a delicious aromatic touch, making Hayagreeva a treat thatβs both comforting and festive. Whether it’s Diwali, Navratri, or any celebratory event, Hayagreeva will bring joy to your table.
Cuisine: Karnataka
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Jaggery | 1 cup |
| Poppy seeds | 2 tablespoons |
| Dry coconut (kopra), grated | 1/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Serves: 4-6
Instructions:
-
Soak the Chana Dal:
Start by soaking the Chana Dal (Bengal Gram Dal) in water for about 30 minutes. This helps in softening the dal, which will cook more evenly. -
-
Cook the Dal:
After soaking, drain the water and pressure cook the dal with 1 cup of water. Cook it until the dal becomes soft and tender, but not mushy. The texture should remain intact, giving the dish its signature grainy consistency. -
Prepare the Jaggery Syrup:
In a deep saucepan, bring 2 cups of water to a boil. Add jaggery, poppy seeds, and the grated dry coconut. Keep stirring and allow the mixture to boil until the jaggery dissolves completely, resulting in a syrupy consistency. Be cautious not to let it thicken to a one-string consistency; it should remain slightly runny. -
Combine the Dal and Syrup:
Once the jaggery syrup is ready, add the cooked Chana Dal into the pan. Stir to combine, then cover the pan. Let it simmer for a few minutes, allowing the dal to absorb all the syrup and thicken. Be careful not to mash the dal; we want to retain the texture, with the dal holding its shape. -
Finish with Cardamom Powder:
After the dal has absorbed the syrup, sprinkle in the cardamom powder (Elaichi) and stir gently. This adds a warm, aromatic flavor to the dish. -
Garnish and Serve:
Transfer the Hayagreeva into a serving dish. Garnish with a sprinkling of toasted poppy seeds and some additional grated dry coconut. The combination of textures and flavors makes this dish irresistible.
Serving Suggestion:
Hayagreeva is best enjoyed warm, especially during festive occasions like Diwali and Navratri. Pair it with Angoori Rasmalai for a delightful combination of traditional desserts. Itβs a perfect sweet to share with loved ones, creating an atmosphere of joy and celebration.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 50 g |
| Protein | 6 g |
| Fat | 3 g |
| Fiber | 5 g |
| Sugar | 18 g |
| Sodium | 5 mg |
(Note: Nutritional values may vary depending on specific ingredients and portion sizes used.)
Tips:
- Consistency: Ensure the dal remains grainy and does not turn too mushy. The right consistency is key to achieving the authentic texture of Hayagreeva.
- Jaggery: The quality of jaggery impacts the sweetness and flavor of the dish. Opt for a good, unrefined jaggery for the best taste.
- Optional Garnish: You can also add a few slivers of almonds or cashews for added crunch and richness.
Indulge in the delightful flavors of Karnataka with this simple yet festive Hayagreeva recipe, and make every occasion even more special!
