Hayagriva( Hayagreeva) sweet recipe

Ingredients 

Channa dhal (kadale bele //Bengal gram)—1 cup

Jaggery powder ( Bella//gud)—1 1/4 cup

Dry coconut grated ( kobbari// copra)—1/4 cup

Ghee—3 tablespoon 

Cashews (godambi)—2 tablespoon 

Raisins (drakshi)—-2 tablespoon 

Badam ( almonds//badami )—10

Saffron strands ( kesari //kesar)—a big pinch

Cloves (lavanga)—5 to 6

Cardamom pods (ellaki//elaichi)—4 

Jaikai ( jaiphal//nutmeg)—small piece or 1/2 teaspoon powder

Edible camphor ( pachha karpoora)—small pinch 

Water to boil channa dhal 

Method 

Wash kadale belle and add 3 cups of water and pressure cook along with cloves and 1 teaspoon of ghee for 4 to 5 whistles on medium flame.

When pressure reduces open the lid and keep it ready

( do not cook dhal to become mushy.)

Now heat ghee in a thick bottomed kadai or non stick pan,add cashews,raisins and badam .

Fry until cashews turns brown and raisins puffs up,take out of heat and transfer to a plate and keep aside.

Now in the same kadai ,take jaggery  powder add water just enough to cover jaggery .

Let the jaggery melt completely ( strain the jaggery syrup to remove impurities)

When jaggery starts boiling add  cooked kadale belle to it and mix well.

Add a tablespoon of ghee .

Add saffron strands,grated  dry coconut and mix well.

Let it boil on medium flame,keep on stirring in between.

When the kadale bele absorbs the jaggery syrup completely and mixture turns to a lump,turn of the stove.

Finally add fried cashews and raisins,cardamom and jaikai powder,edible camphor  and mix everything together well.

Do not over thicken the Hayagreeva,it will get too dry .

Now authentic,tasty and delicious Hayagreeva is ready to serve.