Hygreeva

This is a traditional Kannadiga dessert made with Chana Dal and coconut. It is commonly made during religious holidays in India.

 

Hygreeva

Recipe by Shanta Rao
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes

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

Directions

  • 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.