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Instant Pot Hayagreeva Maddi served in a cute bowl
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Instant Pot Hayagreeva Maddi | Udupi Special Hayagreeva Maddi Recipe

Hayagreeva Maddi Recipe | Channa Dal Halwa - A traditional Udupi dessert prepared with Bengal gram dal, jaggery, and ghee.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: South Indian, Udupi Cuisine
Keyword: hayagreeva maddi, instant pot dessert, udupi special dessert
Servings: 4
Calories: 289kcal
Author: Srividhya G

Ingredients

  • ½ cup Channa Dal / Kadalai Paruppu
  • ½ cup Powdered Jaggery
  • 2 tbsps Ghee + 1 tsp
  • ¼ cup Grated Coconut
  • ¼ cup Elaichi / Cardamom Powder
  • 2 Cloves
  • 1 ½ cups Water
  • 1 tsp Cashews

Instructions

Prep - Work:

  • Wash the channa dal twice or thrice and soak it for 15 minutes.
  • If you are using jaggery blocks, grate them or powder them and set aside ½ cup.
  • Grate the required amount of coconut.

Instant Pot Method:

  • Add the soaked channa dal to the IP and add 1.5 cups of water.
  • Set it in manual mode for 8 minutes and let the pressure release naturally.
  • Carefully open the lid and using a masher, mash the dal nicely.
  • Set the IP to saute mode and add the jaggery, cloves, cardamom powder.
  • Let the jaggery melt and cook for 5 minutes.
  • Add 2 tbsps of ghee and cook until the maddi thickens. It took me about 5 minutes.
  • Finally, add the coconut and mix it. Let it cook for just one minute and then turn off the heat.
  • In separate tad pan, heat the ghee and fry one tsp of cashews and add it to the maddi.
  • Serve hot with ghee drizzled on top.

Pressure Cooker Method / Stove Top Method:

  • Pressure cook the soaked channa dal by adding 1.5 cups of water for up to 3 to 4 whistles.
  • Let the pressure release. Do not discard the water and mash it nicely.
  • In a heavy bottom vessel, add one tsp of ghee and roast the cashews first and set aside.
  • Then add the cooked and mashed channa dal, jaggery, cloves, cardamom powder, nutmeg powder.
  • Let the jaggery melt and cook for 5 minutes.
  • Add 2 tbsps of ghee and cook until the maddi thickens.
  • Finally, add the coconut and mix it. Let it cook for just one minute and then turn off the heat.
  • Add the roasted cashews and serve hot with ghee drizzled on top.

Notes

  • As we prefer sweeter dish, I went with an equal amount of jaggery, but you can always adjust as per your preference.
  • If you feel your jaggery might contain impurities, heat ¼ cup of water and melt the jaggery in it. And then strain it and add the jaggery mix to the channa dal.
  • You can add raisins and nuts of your choice for further taste. Coconut is a must, instead of grated coconut, you can add finely chopped coconut too.

Nutrition

Calories: 289kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 7mg | Potassium: 29mg | Fiber: 6g | Sugar: 26g | Calcium: 51mg | Iron: 1mg