Hayagreeva

A soul-satisfying, energy-giving sweet treat! This traditional delight is creamy and perfectly balanced.

1. 1

   Cook the Chana Dal

   • Rinse the chana dal thoroughly and soak it in water for 30-60 minutes. This step is optional but recommended for faster cooking.
   • Drain the soaked dal and transfer it to a pressure cooker. Add 2 cups of fresh water.
   • Pressure cook on medium heat for 3-4 whistles, or until the dal is cooked soft but still holds its shape. Avoid making it mushy.
   • Once the pressure releases naturally, open the lid. Lightly mash the dal with the back of a spoon, leaving some whole lentils for texture. Set aside.
2. 2

   Prepare the Jaggery Syrup

   • In a heavy-bottomed pan, combine the grated jaggery and the remaining 1 cup of water.
   • Heat on a medium-low flame, stirring continuously until the jaggery dissolves completely.
   • Strain the jaggery syrup through a fine-mesh sieve into a bowl to remove any impurities. Pour the clean syrup back into the pan.
3. 3

   Combine Dal and Syrup

   • Bring the jaggery syrup in the pan to a gentle boil over medium heat.
   • Carefully add the cooked and mashed chana dal to the syrup. Mix well to combine.
   • Continue to cook, stirring frequently, for about 8-10 minutes. The mixture will thicken and start to pull away from the sides of the pan.
4. 4

   Add Flavor and Tempering

   • Stir in the grated coconut and 1 tablespoon of ghee into the dal mixture. Cook for another 2 minutes.
   • In a separate small pan (tadka pan), heat the remaining 2 tablespoons of ghee over medium heat.
   • Add the halved cashews and fry until they turn golden brown. Then, add the raisins and fry for a few seconds until they plump up.
   • Immediately pour this tempering (ghee with nuts and raisins) over the Hayagreeva.
5. 5

   Finish and Serve

   • Add the cardamom powder and the pinch of edible camphor (if using) to the mixture.
   • Stir everything together until well incorporated. Cook for one final minute.
   • Turn off the heat. Serve the Hayagreeva warm.