Hayagreeva Recipe

Step 1: To begin making the Hayagreeva, soak the bengal gram dal for half an hour

Step 2: Once soaked pressure cook the dal in 1 cup of water until cooked through and soft

Step 3: In the next step we will prepare the jaggery syrup

Step 4: In a deep sauce pan, boil 2 cups of water along with jaggery, poppy seeds and the grated dry coconut

Step 5: Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency

Step 6: Not one string consistency but just syrupy

Step 7: Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens

Step 8: Make sure you do not mash the lentils too much, we want it to be grainy

Step 9: Finally, add cardamom powder to the Hayagreeva and give it a good stir

Step 10: Garnish it with some grated dry coconut and toasted poppy seeds

Step 11: Serve Hayagreeva hot as a delicious dessert during festive occasions like Diwali, Navratri et al along with Angoori Rasmalai