Name: Higreeva or Hayagreeva or Hayagreeva Maddi recipe by Archana Potdar at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 1 cup Bengal gram/ Chana dal; 1/2 cup jaggery grated or coarsely chopped; 1/4 cup coconut grated; 1 tablespoon khus khus/poppy seeds; 1 teaspoon cardamom powder

ABOUT Higreeva or Hayagreeva or Hayagreeva Maddi RECIPE

A offering made to Lord Vishnu's incarnation and extremely delicious! The thought of this delicious offering has my mouth watering even now. Memories of childhood and some inputs from Foodpunch.com made this delicious Higreeva or Hayagreeva.

Instructions

Soak the chana dal for at least 1 hour. This reduces your cooking time.
Cook the soaked Chana dal in twice the amount by volume. You can cook it on the stove-top or in the pressure cooker, 3 whistles. I used the small cooker and cooked in the same pot.
Once you can open the cooker and the dal is cooked, Mash it up slightly.
Meanwhile add a little bit of the ghee in a kadhai/wok and fry the nuts till they are lightly golden brown. I used a mixture of cashew nuts and almonds. Remove the nuts and drain the ghee.
Fry the khus khus/poppy seeds till they start popping. Add the coconut and lightly roast the coconut till you get an aroma. (Actually this is a necessity if you are using dry coconut or chopra for fresh coconut it’s not necessary.)
In the cooker add the jaggery and mix well. Again cook the mixture for 1 whistle or if cooking on the stove top till the jaggery is melted.
Stir and once the mixture is thickening and clumping together as a mass compared to its previous semi- liquid state add in grated coconut, nuts and ghee.
Add the cardamon powder and mix well and simmer for another thirty seconds or so and remove from heat. Serve warm.

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