Hayagreeva

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:

1. Wash and cook Channa dal (bengal gram dal) in sufficient water till soft.
2. Add Bansi rawa (semolina) to it and if necessary add a little more water and cook till soft.
3. Mix crushed jaggery to it and let the it boil on a low flame.
4. 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.
5. Garnish with roasted cashew nuts and raisins.
6. 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.