Hayagreeva recipe | How to make hoorana | Hayagreeva maddi | Chana dal halwa recipe
By Latha on August 2nd, 2017
Hayagreeva or hayagreeva maddi recipe explained with step by step pictures. This is a tasty and simple recipe. Hayagreeva or kadle bele hoorana can be prepared on festival days and on all other special occasions. This is a cut down version of kadle bele holige or obbattu.
Hindu festival season has started and I am getting many requests for easy, simple and tasty sweet recipe, which can be offered to God. Then I remembered this Hayagreeva or hayagreeva maddi. This is a simple and quick recipe and as per Hindu belief, this is a favorite sweet dish for Godess Lakshmi. Day after tomorrow is very auspicious and "Varamahalakshmi pooja" is celebrated in most of the houses. So I am posting this recipe today. Now a days most of them will celebrate "Lakshmi pooja" and "Gowri vrata". You can prepare this for that or on any other special occasions.
This is a very simple sweet dish and my Mother will prepare this on "Navarathri or Durga pooja". During my childhood days, I used enjoy eating this a lot as I am a gram dal lover. I love all gram dal or gram flour recipes, no matter whether it is sweet or snacks.
If you are looking for more sweet recipes then do check our rave unde or rava laddu, badam puri recipe, halu bai, Carrot badam payasa, pineapple payasa, mungdal payasa, Shavige payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda and coconut burfi recipes.
Preparation time: 10 min
Cooking time: 20 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1/2 cup chana dal
- 1 cup water (to cook the dal)
- 1/2 cup powdered jaggery (adjust as per your taste)
- 2 tbsp grated coconut
- 1 tbsp broken cashew
- 1 tbsp raisins
- 1 cardamom
Instructions for making hayagreeva or kadlebele hoorana:
- Take 1/2 cup of dal in a pressure cooker and rinse it. Add in a cup of water and cook the dal until soft by making 3 - 4 whistles. You can also follow open pot method.
- Make sure that the gram dal is cooked well but not mushy. Optioanlly you can drain the excess water from the cooked dal and use it to prepare rasam. I didn't drain the water.
- Add in 1/2 cup of jaggery, 2 tbsp of grated coconut and crushed cardamom.
- Start stirring the hayagreeva occasionally under medium flame. It will become watery to begin with and then in no time it will become thick.
- Continue stirring until the excess water content is dried. Do not make it very dry as it will become hard once it is cool.
- Heat 2 tbsp of ghee and roast raisins and broken cashews. Add this to the gram dal and jaggery mixture. Give a quick mix and switch off the stove.
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