This is a traditional Kannadiga dessert made with Chana Dal and coconut. It is commonly made during religious holidays in India.
Hygreeva
Ingredients
- Chana Dal : ½ cup
- Dry coconut : 2 tablespoons
- Jaggery : ½ cup
- Cardamom (Elaichi) powdered : ¼ teaspoon
- Poppy Seeds (Khus Khus) : 1½ teaspoons
- Cashew nut pieces : 1 tablespoon
- Saffron (Kesar) : a pinch
- Ghee : 4 tablespoons
Instructions
- Boil chana dal with 1/2 cup or little more water in a pressure cooker. The cooked dal should be very soft and mash easily.
- In a thick bottomed saucepan, or kadai, make a syrup with jaggery and a little water.
- When the mixture has reached a syrup consistency, add the cooked dal and stir well. The consistency should be like Idli batter. Turn off the heat.
- In a separate saucepan, or kadai, roast the dry coconut and Khus Khus until golden brown. Stir in the coconut – Khus Khus mixture, cashew pieces, ghee, and saffron into the dal.
- Serve hot topped with a little ghee.