Hayagreeva Sweet

Instructions

Cooking the Dal:

• Wash the Bengal gram thoroughly and add enough water to cover it. Pressure cook for 3-4 whistles until the dal is almost cooked but still holds its shape. It shouldn’t become mushy.
• Once the pressure cooker cools down, strain the cooked dal to separate it from the water. You can use this dal broth to make rasam or other dishes.
• Lightly mash the dal such that about 25% of it retains its shape.

Dry Roasting & Frying:

• In a small pan, dry roast the poppy seeds until they release a nice aroma. Set them aside.
• Heat 1 tsp of ghee in a heavy-bottomed vessel or kadai. Fry the cashews until golden brown. Fry the raisins in the same pan until they fluff up. Set aside the fried nuts and raisins.

Making the Jaggery Syrup:

• To the same vessel, add jaggery with a little water (just enough to cover the jaggery). Stir occasionally and melt the jaggery completely.
• Strain the melted jaggery syrup to remove any impurities.

Mixing the Dal and Jaggery:

• Transfer the strained jaggery syrup back into the vessel. Add the cooked dal to it and mix well.
• Bring this mixture to a boil while stirring continuously so that the dal absorbs the jaggery syrup.

Adding Ghee & Flavorings:

• Continue stirring on low flame and gradually add ghee in intervals. Stir until the mixture starts to thicken and forms a soft lump that leaves ghee at the sides of the vessel. This will take about 10-15 minutes.
• Add the roasted poppy seeds, cardamom powder, edible camphor, nutmeg, and cloves. Mix everything well.

Final Touch:

• If desired, add 1-2 tablespoons of milk at this stage to enhance the richness of the dish and give it a creamier texture.
• You can also add some freshly grated coconut for extra moisture and flavor.
• Finally, toss in the fried cashews, almonds, and raisins.

Finishing the Dish:

• Stir everything together until well combined. Ensure the mixture remains creamy and doesn’t get too dry, as it will thicken further once cooled.
• Remove from heat once the desired consistency is achieved.

Serving:

Hayagreeva is ready to serve. You can enjoy it hot, warm, or cold based on your preference. It tastes wonderful with a soft, melt-in-your-mouth texture and rich flavor from the jaggery and ghee.

Additional Tips:

• Flavor Boost: Adding a bit of fresh coconut enhances the moisture and texture.
• Serving Suggestion: Serve with a dollop of ghee on top for extra richness, especially when serving hot.
• Storage: Store any leftovers in an airtight container in the fridge and reheat with a little ghee to refresh it.