Pakashastra

Pakashastra

Tuesday, April 10, 2012

Hayagreeva

Ingredients:

Bengal Gram (Channa Dal) - 1 cup
Jaggery, powdered - 1 1/4 cups (adjust according to taste)
Milk - 1 1/2 cups
Grated Coconut - 1/4 cup
Poppy Seeds - 1 tbsp
Cloves - 4
Cashew Nuts - 10
Raisins - 10
Ghee - 1/2 cup

Method:

  1. Pressure cook bengal gram with 3 cups of water until bengal gram is soft.
  2. Boil jaggery with 1/2 cup water to prepare a syrup. Pass this syrup through a fine strainer to remove any unwanted particles.
  3. Dry roast coconut, cloves and poppy seeds separately. Let them cool and powder together.
  4. Strain out any excess water from cooked bengal gram.
  5. Take a thick bottomed pan, add jaggery syrup and cooked bengal gram.
  6. Cook until the syrup starts boiling.
  7. Add milk and continue to cook it on low flame until it thickens.
  8. Add powdered coconut, cloves and poppy seeds. Mix well.
  9. Roast cashew nuts and raisins with ghee and pour into cooking bengal gram. Mix well.
  10. Serve hot with ghee.

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