Garnished coconut and chopped dry fruits topping is a perfect platting style. Topping it with a tsp ghee it should be served hot for the rich flavour.
It is mostly cooked in the festivals or some auspicious occasion. Since festive time is heading you can get a notching idea by cooking it. It has the quick and easy recipe which is healthy too. Ghee, Channa dal, and jaggery or sugar are 3 main ingredients of this dessert which are meshed partially for better taste.
- 1 cup Chana Dal
- 3 cup water
- 1 and ½ cup of jaggery or sugar
- 3-4 pieces of cloves
- 10-12 pieces cashew 15-20 pieces raisins
- 7-8 tbsp ghee or you can use clarified butter
- ¼ tsp cardamom powder
- 1/ cup grated coconut for garnishing
Let’s get started with a quick book to cook:
- Step 1:
Take a pressure cooker and put 1 cup chana dal in it wash it well using water to clean the polished or powder coating and soak it. Use the 3 cups of water and boil the chana dal until you get 4-5 whistles.
- Step 2:
Let the pressure cooker open itself and then drain the water. Check your chana dal must be boiled well. Make sure you don’t over boil it. (You can also use a mixer grinder if you soak it overnight and don’t want to boil)
- Step 3:
Take a medium size kadai and heat it well so that boiled dal will not stick into. Then put the whole cooked chana dal in hot kadai and add 3-4 cloves and jaggery/sugar (whatever you prefer).
- Step 4:
In a medium flame keep mixing all the three ingredients well so that the jaggery melts and get thick.
- Step 5:
On another gas stove place a pan, heat it and add the 2 tbsp of ghee and roast the cashew and raisins until it turns golden brown
- Step 6:
keeping mixing your halwa mixture so that it doesn’t get a stick or burn and then mix the roasted dry fruits and mix all well smoothly. Make sure you don’t mesh the chana dal completely for better presentation.
- Step 7:
You can see the color change of the whole ingredient and feel the sweet fragrance of cooked hayagreeva than it means it is ready to serve.
- Step 8:
In the end, it’s garnished using the 1/4th tsp of cardamom powder and fresh garnished coconut. It is best served and gives mouth melting taste when served hot but many like it chilled as well.
- For better and quick cooking note that you drain away the water soon so that the chana dal doesn’t soak water and take a long time to cook.
- You can store it for 3 to 4 days in the refrigerator.
- You can heat it again and add the required amount of milk while making it hot to loosen it and serve well.
- If you like a heavy taste you can add khoya (made of milk or is easily available in the sweet shop). Grate it well and add in your boiled chana dal.
Since I am a great dessert lover ad it is cooked generally in festive times or winter season it craves. I would rate it as 5***** STARS