Loading...
A rich, velvety sweet pudding from Karnataka, made with creamy chana dal, earthy jaggery, and fragrant ghee. Studded with coconut and nuts, this is a classic festive treat offered as naivedyam.
Cook the Chana Dal
Prepare the Jaggery Syrup
Combine Dal and Syrup
A rich, velvety sweet pudding from Karnataka, made with creamy chana dal, earthy jaggery, and fragrant ghee. Studded with coconut and nuts, this is a classic festive treat offered as naivedyam.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 506.68 calories per serving with 10.57g of protein, it's a beginner-friendly recipe perfect for dessert.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Add Flavor and Tempering
Finish and Serve
Add 1 tablespoon of lightly roasted poppy seeds (khus khus) along with the cashews and raisins for an extra layer of texture and nutty flavor.
For a richer, creamier consistency, replace half of the water used for the jaggery syrup with thick coconut milk.
Incorporate other nuts like slivered almonds or chopped pistachios in the tempering for more variety.
Chana dal is an excellent source of plant-based protein, which is crucial for muscle repair, cell growth, and maintaining overall body function.
The combination of complex carbohydrates from dal and simple sugars from jaggery provides both a quick and a sustained release of energy, making it a fulfilling dessert.
Unlike refined sugar, jaggery is unrefined and retains essential minerals like iron, magnesium, and potassium, which contribute to better overall nutrition.
Hayagreeva is an energy-dense traditional dessert. It offers protein from chana dal and minerals from jaggery. However, due to the high content of jaggery (sugar) and ghee (fat), it should be enjoyed in moderation as a festive treat within a balanced diet.
A standard 0.5 cup serving (approximately 145g) contains around 350-400 calories. The calories primarily come from carbohydrates in the dal and jaggery, and fats from the ghee and nuts.
Absolutely. You can cook the soaked chana dal in a regular pot on the stovetop. It will take longer, around 40-50 minutes, for the dal to become tender. Ensure you have enough water and stir occasionally to prevent sticking.
Store it in an airtight container in the refrigerator for up to 4 days. To serve, reheat it gently in a pan or microwave. You may need to add a tablespoon of warm milk or water to loosen its consistency as it thickens upon cooling.
While technically possible, it is not recommended. Jaggery provides the characteristic earthy flavor, deep color, and authentic taste of Hayagreeva. Using sugar will result in a significantly different, sweeter taste and a much paler appearance.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
