Hayagriva is a very popular sweet in Karnataka. It is extremely easy to make and very delicious.There is a story behind how this  sweet got the name Hayagreeva. The story goes like this –  Shri Vadiraja thritha who is a great saint used to worship Lord Hayagreeva offering this(hayagreeva)sweet everyday (also called maddi) . Since this was the special offering to Lord hayagreeva the dish name also became Hayagreeva.

Ingredients:

• 1 cup channa dal (ಕಡ್ಲೆ ಬೇಳೆ )
• 1 cup powdered jaggery ( ಬೆಲ್ಲ )
• 1½ TBSP gasagase (poppy seeds)(ಗಸಗಸೆ)
• ½ cup shredded dry coconut (if you don’t have dried coconut use the fresh one)(ಕೊಬ್ಬರಿ ತುರಿ )
• MInimum 2 to 3 TBSP ghee ( ತುಪ್ಪ )
• 10 to 15 almonds cut into small pieces (ಬಾದಾಮಿ)
• 2 TBSP cashew pieces (ಗೋಡಂಬಿ ಚೂರುಗಳು)
• 2 TBSP raisins (ಒಣದ್ರಾಕ್ಷಿ )
• 3 to 4 cardamoms crushed into powder(ಏಲಕ್ಕಿ ಪುಡಿ)
• 2 cups of water to cook the channa dal

Method:

1. Wash and pressure cook the channa dal with 2 cups of water on medium heat (4 to 5 whistles).
2. Once the dal is cooked, strain the water and mash the dal using a spoon. It is crucial that the dal is cooked very well.
3. Dry roast the poppy seeds and keep it aside.
4. Fry the raisins, almonds, and cashews separately using a little bit of ghee, and keep it aside.
5. Clean the jaggery by boiling it with 2 to 3 TBSP of water and straining it with a clean cloth. If the jaggery is clean you can skip this step.
6. Transfer the clean jaggery to the same pan. Let it boil on medium heat.
7. Add shredded coconut, a tablespoon of ghee, and add the mashed dal.
8. Let it boil for 5 minutes, then add the remaining ghee and allow it to boil for few more minutes.
9. Remember to mix in between to avoid burning.
10. Finally, add roasted poppy seeds and mix well. When the hayagreeva reaches a moderately thick consistency (it should not be too thick) turn off the heat and add cardamom powder, fried nuts and raisins.
11. Now the Hayagreeva is ready to eat.
12. Hot hayagriva with a little bit of ghee on top is just super!