Hayagreeva maddi | How to make Hayagreeva maddi

By jayashree rao  |  17th Jul 2016  |  
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  • Hayagreeva maddi, How to make Hayagreeva maddi
Hayagreeva maddiby jayashree rao
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

17

0

About Hayagreeva maddi Recipe

A traditional dish which I have aquired from my grand mother. It is delicious and popular sweet of Karnataka which needs good practice. Follow the instructions for best results.

Hayagreeva maddi is a popular aromatic and delicious dish. You can try making this amazing Hayagreeva maddi in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Hayagreeva maddi by jayashree rao has detailed steps with pictures so you can easily learn how to cook Hayagreeva maddi at home without any difficulty. Hayagreeva maddi is enjoyed by everyone and can be served on special occasions. The flavours of the Hayagreeva maddi would satiate your taste buds. You must try making Hayagreeva maddi this weekend. Share your Hayagreeva maddi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like jayashree rao for inputs. In case you have any queries for Hayagreeva maddi you can comment on the recipe page to connect with the jayashree rao. You can also rate the Hayagreeva maddi and give feedback.

Hayagreeva maddi

Ingredients to make Hayagreeva maddi

  • Bengal gram 1 cup
  • jaggery grated 1 1/4 cup
  • ghee 2 tbsp
  • dessicated coconut 1/2 cup
  • poppy seeds 1tsp
  • cardamom powder 1/4tsp
  • cashewnuts 10
  • water 3 Cups
  • cloves 2

How to make Hayagreeva maddi

  1. Wash the bengal gram well and soak it for half an hour.
  2. Cook it in pressure cooker with half a tea spoon of ghee and three cups of water for four whistles.
  3. Let the pressure release by itself.
  4. Strain the water from chana dal and put it in a thick bottom pan. It should be tender to touch, otherwise, you need to cook it again.
  5. Add jaggery and let cook for sometime.
  6. Then add one table spoon of ghee, dessicated coconut and poppy seeds.
  7. Let boil for sometime . It should reach a medium consistency.
  8. Finally, add cardamom powder and remove from flame.
  9. In a small pan, add half a teaspoon of ghee. Roast the cloves and cashew pieces and pour over it.

My Tip:

It is essential for the bengal gram to be well cooked. Soaking in water, helps in proper cooking.

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