Hayagriva Maddi Recipe/ Healthy Bengal Gram Sweet

Experience the rustic charm of South Indian cuisine with this classic Udupi dessert—Hayagriva Maddi. Crafted with wholesome chana dal, golden jaggery, and freshly grated coconut, this sweet dish is traditionally prepared during festive occasions and offered as prasadam in temples. The humble ingredients transform into a rich, aromatic dessert that beautifully balances the subtle bite of lentils with the natural sweetness of jaggery, enhanced further by roasted cashews, raisins, and a hint of cardamom.

Unlike other Indian sweets that can be overly decadent, Hayagriva Maddi is comforting and nourishing, with most of the chana dal left partially intact for a satisfying texture. Warm ghee lends a silky finish, making every spoonful more irresistible. Enjoy it warm, straight off the stove, and let the flavors transport you to a festive gathering in Udupi. Whether you’re celebrating a special day or simply seeking a taste of tradition, this delightful dessert is sure to become a household favorite.

Hayagriva Maddi Recipe/ Healthy Bengal Gram Sweet

Print Recipe

By Malini Serves: 6 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• 1 cup chana dal
• 3 cups water
• 1 cup jaggery (gud/bella)
• 4 whole cloves
• 2 tbsp ghee (clarified butter)
• 10 halved cashews
• 2 tsp raisins (kishmish)
• 1/4 tsp cardamom powder
• 1/2 cup grated fresh coconut

Instructions

1

Rinse and pressure cook chana dal with water for about 5 whistles until soft but not mushy.

2

Strain the cooked chana dal and reserve the cooking liquid for another use (like rasam).

3

Transfer the chana dal to a wide pan or kadai and stir in the jaggery and cloves.

4

Heat on a medium flame, stirring until the jaggery fully dissolves and starts to thicken, without letting the dal lose its shape.

5

In a separate small pan, heat ghee and roast the cashews and raisins until golden and aromatic.

6

Pour the roasted nuts and ghee into the chana dal-jaggery mixture.

7

Mix gently to combine, then add cardamom powder and grated coconut, stirring to incorporate.

8

Serve the Hayagriva Maddi warm or chilled, topped with extra ghee if desired.

Notes

Tips:
Do not overcook or mash the chana dal—keep some shape for best texture., Use only fresh grated coconut for authentic flavor and moistness., For a lighter version, you may reduce the amount of ghee, but serving with an extra spoonful of ghee elevates the taste., Let the jaggery syrup thicken to your preferred consistency before adding the coconut., Leftover chana dal stock can be used to make soups or rasam.