Hayagriva or Hayagreeva
Ingredients
- Bengal Gram Dal or Kadale Bele - 1 Cup
- Jaggery - 1 cup
- Desiccated Coconut or Kobbari or Copra grated - 1/4 cup
- Dry dates pieces - 2 tsp
- Poppy seeds - 2 tsp
- Cashew Nuts - 8
- Raisins - 10
- Cardamom Powder - 1/2 tsp
- Ghee or Clarified Butter - 2tsp
Method
- Fry the Poppy seeds/Gasgase in a frying pan without adding Ghee or Oil until seeds turns golden brown. Keep this aside to cool.
- Soak the Bengal Gram/Kadale Bele in water for half an hour.
- Heat Ghee in a frying pan; add Raisins and fry for a minute and transfer the fried Raisins to a vessel/bowl. Next fry Dry Dates in the Ghee until the Dates change color. Transfer the Dates to the vessel with Raisins. In the frying pan, next fry Cashew Nuts in Ghee until the nuts turn golden brown. Frying Raisins, Dates and Cashew Nuts separately since their frying times vary and separate frying will ensure that the ingredients are not roasted.
- Cook the Bengal Gram either in a pressure cooker (until you hear 3 whistles) or separately in a vessel until Bengal Gram dal turns soft. Ensure that the dal is not cooked more than what is required. If Bengal Gram is cooked more, Havagriva becomes sticky and does not give a good taste.
- Transfer the cooked Bengal Gram dal into a vessel or a frying pan. Add Jaggery and stir continuously in medium flame until the Jaggery melts and turns soft.
- Once the Bengal Gram dal absorbs Jaggery (after nearly about 10-15 min of cooking) add fried Poppy seeds, grated Kobbari/Desiccated Coconut/Copra and fried Cashew nuts, Raisins, Cardamom Powder and Dry Dates from Step 3. Mix and stir all the cooked ingredients well for about 2-3 min. Remove from the flame.