Categories: Sweets
Ingredients
- 1. Channa Daal- 1 Cup
- 2. Jaggery powder- 1 to 1 1/4 cup( depending on the sweetness of the jaggery)
- 3. Cloves- 4, just crushed once with a pestle
- 4. Khus Khus- 1 Tbspn
- 5. Raisins- a fist full
- 6. Cashewnuts- 10 to 15, halved
- 7. Cardamom Powder- powdered from 4 pods
- 8. Dry/Dessicated coconut- 2 Tbspns
- 9. Ghee- 1/2 cup
Directions
-
Cook the Channa daal with the cloves and just a spoon of ghee. The daal should be cooked such that it mushes up when squeezed between the fingers. In the meanwhile, just warm the khus khus and dry coconut in a kadai. Put them in a grinder and just run it once. Keep the powder aside. Fry the raisins and cashews in ghee and keep them ready.
-
Take a thick bottomed pan, and add just a tablespoon of water. Dissolve the jaggery in the water. Once the jaggery starts boiling, add the channa daal. Add the Khus khus and coconut powder, cardamom powder, the cashews and raisins, and then the remaining ghee. Serve hot.
-
add a just a very little of the water in which the daal has cooked to the jaggery, with the daal. Channa Daal absorbs too much water (anyone who has made Majjige Huli/Paladya, would have noticed how thick it gets when it is heated). Too much water can make the Hayagreeva very runny, whereas the right consistancy should be like halwa.