• Samanaa

Hayagreeva Maddi (Split chickpeas and jaggery fudge)

Hayagreeva is a very popular and special dish in all Madhwa Brahmin households, usually prepared during "Upakarma". Its very similar to Holige filling, yet different. very delicious, nutritious and gluten free dessert that requires no prepping at all!

Cup measurement used – standard 1 cup = 240 ml

Serves 2


Split chickpeas (Bengal gram or chana dal or kadalebele) ½ cup

Jaggery ½ cup

Water (for jaggery syrup) ¼ cup

Ghee ¼ cup

Poppy seeds (gasagase) 2 tbsp

Cardamom pods 3

Cloves 2


Soak the dal in water for at least 2 hours (though this step is optional, I highly recommend soaking dals because of the yield in quantity and quality the dish produces). Once the dal doubles in size, pressure cook it with 1 cup of water, cardamom, and cloves for 3 whistles. The dal should be cooked but should also retain its shape and not become mushy. Drain out the excess water. In a heavy bottomed pan, melt jaggery in ¼ cup water (no need to wait for paaka/treacle) and add the cooked dal along with poppy seeds and ghee (more the ghee, better the taste). Cook the mixture till it reaches a fudgy consistency (like halwa). Make sure it does not dry out. Take it off the heat and add fried cashews and raisins.

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