Hayagreeva or Maddi | How to make Hayagreeva or Maddi

By Pavithra M Adiga  |  26th Apr 2017  |  
5 from 1 review Rate It!
  • Hayagreeva or Maddi, How to make Hayagreeva or Maddi
Hayagreeva or Maddiby Pavithra M Adiga
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About Hayagreeva or Maddi Recipe

It’s a traditional sweet from Karnataka. It’s prepared from split Bengal gram or kadale bele or channa dal and jaggery syrup with the flavors of cardamom and richness of dry kopra and dry fruits.

The delicious and mouthwatering Hayagreeva or Maddi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Hayagreeva or Maddi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Hayagreeva or Maddi. Pavithra M Adiga shared Hayagreeva or Maddi recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Hayagreeva or Maddi. Try this delicious Hayagreeva or Maddi recipe at home and surprise your family and friends. You can connect with the Pavithra M Adiga of Hayagreeva or Maddi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Hayagreeva or Maddi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Hayagreeva or Maddi with other users

Hayagreeva or Maddi

Ingredients to make Hayagreeva or Maddi

  • Split Bengal gram/ kadale bele/ channa dal- 2 ½ cup
  • jaggery grated- 3 cups
  • cardamom powder -1 tbsp
  • Grated dry kopra- 1 cup
  • water – 1 cup
  • ghee- 1/4 cup
  • Dry fruits of choice- 1/4 cup

How to make Hayagreeva or Maddi

  1. Soak the split Bengal gram for 2 hours. Pressure cook with little water for four whistles. Sieve the water and keep the cooked dal aside.
  2. Take a deep sauce pan, add little ghee and once the ghee is hot enough, add the dry fruits and sauté well. Keep this aside.
  3. In the same pan, add the grated jaggery, water and start boiling until slightly single thread consistency is achieved.
  4. To this add the cooked dal, mix well. Now add the dry kopra, dry fruits and cardamom powder. Mix well.
  5. Cook the mixture well to get the thick consistency. Add the remaining ghee on top and mix once. Serve hot with extra ghee if required.

My Tip:

After adding dal into the jaggery syrup, dal stops cooking. Therefore dal should not be completely mashed or underdone during pressure cooking to get the right consistency of hayagreeva. The water sieved from cooked dal can be used to prepare tasty rasaam.

Reviews for Hayagreeva or Maddi (1)

Suman Yadava year ago

looks so good

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