Hello folks! Its been nearly three weeks since I have last posted a recipe. Anyway, I have come back rejuvenated from our trip to our village in Katapadi, Udupi district.
While there, I enjoyed the “Teru” (Ratha Utsav) festival again. But this time I also learnt this new sweet dish “Hayagreeva” which is very easy to prepare and thought of sharing this simple recipe with you all. However, I made a slight change from the original recipe. In the original recipe, only Channa Dal is used. Instead, I used half channa dal and half Bansi Rawa. I also used organic jaggery (molasses) which is blackish in colour instead of the ordinary golden yellow one. Though the ordinary jaggery gives a better appearance but as you all know appearances are deceptive !
Hence. appearance wise, it may not look very attractive but, taste wise, I can assure you, it is really delicious. My family members will vouch for it. In fact they all had second helpings!! In short - " Taste bhi Health bhi !"
Incidentally this photo was taken by my son-in-law.
Ingredients:
Chana Dal (Bengal gram dal) | ½ cup |
Bansi rawa ( Coarse Semolina) | ½ cup |
Crushed organic jaggery (molasses) | 1 cup |
Coconut gratings | 1 cup |
Milk | 1 cup |
Cardamom powder | ¾ tsp |
Ghee (clarified butter) | 3-4 tsps |
Cashew nuts (halved and roasted) | About ¼ cup |
Raisins (roasted ) | About ¼ cup |
Method:
- Wash and cook Channa dal (bengal gram dal) in sufficient water till soft.
- Add Bansi rawa (semolina) to it and if necessary add a little more water and cook till soft.
- Mix crushed jaggery to it and let the it boil on a low flame.
- Then add milk and coconut gratings. Stir well and see that it does not stick at the bottom. Add ghee and cardamom powder. Mix well and remove from flame.
- Garnish with roasted cashew nuts and raisins.
- Serve hot or cold.
Note:
- This sweet dish can be served hot or chilled. The choice is yours.
- When served hot, a teaspon of ghee on top will enhance its taste.
- Cashew nuts and raisins when roasted in a little ghee will taste better.
Delicious looking halwa...new to me
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