Hayagreeva
A warm, comforting sweet from Karnataka made with chana dal and jaggery, slow-cooked until thick and creamy. Studded with coconut, cashews, and raisins, it has a fudge-like texture and a deep caramel flavour from the jaggery. Traditionally offered as prasadam in temples, this simple dessert comes together with just a handful of pantry ingredients.
For 4 servings
- prep
Soak the chana dal.
Wash the chana dal thoroughly in 2-3 changes of water. Soak in enough water to cover by 2 inches for 2 hours. Drain well before cooking.
TIPSoaking softens the dal and helps it cook faster. Don't skip this step or the dal will take much longer to soften. - pressure cook · ~10 min
Pressure cook the dal.
Add the drained chana dal and 3 cups of water to the pressure cooker. Cook on medium-high heat. After the first whistle, lower the heat and cook for 10 minutes. Let the pressure release naturally.
TIPThe dal should be soft but hold its shape — not completely mushy. If using an Instant Pot, cook on high pressure for 12 minutes with natural release. - prep
Drain the cooked dal.
Once the pressure releases, open the cooker. If there is excess water, drain it off carefully. The dal should be moist but not swimming in water. Mash very lightly with the back of a spoon — just enough to break a few grains.
TIPKeep the dal slightly chunky for authentic texture. Over-mashing will make it pasty. - saute · ~2 min
Fry the nuts and raisins.
Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add the cashew pieces and fry until light golden. Add the raisins and fry until they puff up. Remove with a slotted spoon and set aside.
TIPWork quickly — cashews and raisins can burn in seconds. Keep the heat at medium, not high. - saute · ~2 min
Sauté the coconut.
In the same pan, add the grated fresh coconut. Sauté for 1-2 minutes until fragrant and lightly toasted. Remove and set aside with the nuts.
- saute · ~15 min
Cook the dal with jaggery.
Add the remaining 2 tablespoons of ghee to the same pan. Add the cooked chana dal and crumbled jaggery. Stir continuously on medium-low heat. The jaggery will melt and the mixture will loosen, then gradually thicken as it cooks.
TIPStir constantly to prevent sticking. The mixture is ready when it leaves the sides of the pan and has a glossy, halwa-like consistency. - mix · ~1 min
Finish with cardamom, salt, and garnishes.
Add the crushed cardamom powder and a pinch of salt. Mix well. Fold in the fried cashews, raisins, and toasted coconut, reserving a little for topping. Cook for 1 more minute, then turn off the heat.
TIPThe pinch of salt balances the sweetness and deepens the jaggery flavour. Don't skip it. - serve
Serve warm.
Transfer the Hayagreeva to a serving bowl. Sprinkle the reserved nuts, raisins, and coconut on top. Serve warm as a dessert or sweet snack.
TIPHayagreeva thickens as it cools. If making ahead, reheat gently with a splash of warm milk to loosen.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak chana dal for the full 2 hours to ensure even cooking and a creamy texture.
- 2Cook the dal just until soft but still intact — over-mushing makes the dessert pasty.
- 3Stir the jaggery-dal mixture constantly on low heat to prevent scorching and achieve a glossy finish.
- 4Use fresh, moist jaggery for the best deep caramel flavour; dry blocks can be grated for even melting.
- 5Toast coconut until fragrant but not brown, as burnt coconut will add bitterness.
- 6Let the hayagreeva cool slightly before serving — it firms up as it sets for a fudge-like bite.
- 7For make-ahead, store in an airtight container in the fridge and reheat gently with a splash of milk.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or a neutral vegetable oil — still rich and fragrant, suitable for plant-based diets.
nut freeNut-free
Omit cashews and substitute with sunflower seeds or pumpkin seeds for crunch without nuts.
lower sugarLower-sugar
Use half the jaggery and replace the rest with a pinch of stevia or monk fruit — less sweet but still flavourful for a lighter dessert.
spicedSpiced
Add a pinch of nutmeg and a small piece of cinnamon stick while cooking jaggery for a warm, festive twist.
Why this is on our healthy list.
Rich in Plant Protein
Chana dal provides a good source of plant-based protein, making this dessert more satiating than refined-flour sweets.
High in Iron
Jaggery is a natural source of iron, which can help support healthy blood circulation and energy levels.
Contains Healthy Fats
Ghee and coconut supply beneficial medium-chain fats that aid digestion and provide sustained energy.
Antioxidant-rich Garnishes
Raisins and cashews add natural antioxidants and minerals like magnesium and copper.
Frequently asked questions
Soaking is essential for this recipe — without it, the dal will take much longer to soften and may remain hard in the centre.
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