Higreeva or Hayagreeva or Hayagreeva Maddi | How to make Higreeva or Hayagreeva or Hayagreeva Maddi

By Archana Potdar  |  20th Nov 2015  |  
0 reviews Rate It!
  • Higreeva or Hayagreeva or Hayagreeva Maddi, How to make Higreeva or Hayagreeva or Hayagreeva Maddi
Higreeva or Hayagreeva or Hayagreeva Maddiby Archana Potdar
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

6

0





About Higreeva or Hayagreeva or Hayagreeva Maddi

A offering made to Lord Vishnu's incarnation and extremely delicious! The thought of this delicious offering has my mouth watering even now. Memories of childhood and some inputs from Foodpunch.com made this delicious Higreeva or Hayagreeva.

The delicious and mouthwatering Higreeva or Hayagreeva or Hayagreeva Maddi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Higreeva or Hayagreeva or Hayagreeva 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 Higreeva or Hayagreeva or Hayagreeva Maddi. Archana Potdar shared Higreeva or Hayagreeva or Hayagreeva Maddi recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Higreeva or Hayagreeva or Hayagreeva Maddi. Try this delicious Higreeva or Hayagreeva or Hayagreeva Maddi recipe at home and surprise your family and friends. You can connect with the Archana Potdar of Higreeva or Hayagreeva or Hayagreeva Maddi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Higreeva or Hayagreeva or Hayagreeva Maddi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Higreeva or Hayagreeva or Hayagreeva Maddi with other users

Higreeva or Hayagreeva or Hayagreeva Maddi

Ingredients to make Higreeva or Hayagreeva or Hayagreeva Maddi

  • 1 cup Bengal gram/ Chana dal
  • 1/2 cup jaggery grated or coarsely chopped
  • 1/4 cup coconut grated
  • 1 tablespoon khus khus/poppy seeds
  • 1 teaspoon cardamom powder

How to make Higreeva or Hayagreeva or Hayagreeva Maddi

  1. Soak the chana dal for at least 1 hour. This reduces your cooking time.
  2. Cook the soaked Chana dal in twice the amount by volume. You can cook it on the stove-top or in the pressure cooker, 3 whistles. I used the small cooker and cooked in the same pot.
  3. Once you can open the cooker and the dal is cooked, Mash it up slightly.
  4. Meanwhile add a little bit of the ghee in a kadhai/wok and fry the nuts till they are lightly golden brown. I used a mixture of cashew nuts and almonds. Remove the nuts and drain the ghee.
  5. Fry the khus khus/poppy seeds till they start popping. Add the coconut and lightly roast the coconut till you get an aroma. (Actually this is a necessity if you are using dry coconut or chopra for fresh coconut it’s not necessary.)
  6. In the cooker add the jaggery and mix well. Again cook the mixture for 1 whistle or if cooking on the stove top till the jaggery is melted.
  7. Stir and once the mixture is thickening and clumping together as a mass compared to its previous semi- liquid state add in grated coconut, nuts and ghee.
  8. Add the cardamon powder and mix well and simmer for another thirty seconds or so and remove from heat. Serve warm.

My Tip:

As soon as you add jaggery to the dal the dal will stop cooking. Ensure that the dal is cooked completely before you add the jaggery.( Need to check if the dal is coooked? Pick one grain and crush it. Once cooked the dal mashes under the pressure. As the mixture tends to thicken as it cools ( it also tastes sweeter then ) thicken the mixture to the consistency of a loose batter.

Reviews for Higreeva or Hayagreeva or Hayagreeva Maddi (0)

Cooked it ? Share your Photo