Hayagreeva maddi, I wanted to try this for a long time. Every year during Navaratri I want to make this for neivedyam. Few months back, when I asked one of my friend regarding this recipe, she asked her mom and shared with me. As Navratri is fast approaching, I thought I will share this easy and traditional Udipi sweet, Hayagreeva maddi. Some people add poppy seeds, cloves or sesame seeds to this sweet. I made it in a simple way as taught by my friend’s mom. This tasted similar to Kadalaparuppu poli poornam. We usually make paruppu payasam or other jaggery based payasam for Navratri neivedyam. For a change, try out this Hayagreeva | Hayagreeva maddi for neivedyam. Also check out
Paruppu payasamSago moong dal payasamCarrot payasam with jaggeryPachai payaru payasamPanagam
Hayagreeva maddi
Wash and soak chana dal in water for 30 minsPressure cook for 4-5 whistles and drain the excess waterThe excess water can be used to make rasam.
In a pan add 2 tsp ghee and the cashew nut bitsRoast them till golden brown and keep aside.
Add the cooked chana dal in the same panGently mash this.
Add the powdered jaggery to thisMix wellThis will become slightly watery as the jaggery starts melting.It will thicken up after a few minutes.
Add the coconut to this now and mix well.Now the hayagreeva maddi is thickened up and come into a whole mass.Add the cardamom powder, a tiny mustard size edible camphor.Do not add more edible camphor than the quantity mentioned.Mix well and 2 tsp of ghee.
Give it a quick stir and add the roasted cashew nuts.Mix it up well and switch off the flame.
Hayagreeva maddi is ready for neivedyam.
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