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Dessert from the cuisine of Udupi: Channa Dal Halwa

Rich in the taste and serving all tradition “Hayagreeva” commonly known as the channa dal ka Halwa is a tempting hot served sweet food originated from Karnataka and served as a delicious Udupi cuisine dish. India is rich in serving sweet recipes and so Hayagriva recipe is here for you today!!

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.

Chief Ingredients:

Also Read: Hot | Yummy | Tasty Masala Mushroom Curry- An authentic vegetarian main dish

Let’s get started with a quick book to cook:

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.

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)

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).

In a medium flame keep mixing all the three ingredients well so that the jaggery melts and get thick.

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

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.

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.

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.

Quick Notes:


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