Delicious & Nutritious HAYAGREEVA MADDI Sweet Recipe | Traditional Udupi Prasadam | Chana Dal Halwa
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- čas přidán 3. 05. 2020
- #IndianSweet #HayagreevaMaddi #ChannaDalHalwa
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The Hayagreeva Maddi is said to have been first made in the temple town of Udupi in South Canara as an offering to Lord Hayagreeva, the horse-faced avatar of Lord Vishnu. Since then, this wholesome Madhwa Brahmin dessert, made of Bengal Gram, jaggery and nuts mostly, continues to be offered as prasadam and is relished especially during festivals. Hope you enjoy my recipe adaptation of the Udupi Hayagreeva; I find in this a divinely delicious, nutritious and guilt-free fix to a sudden dessert craving, given that it can be whipped up quite easily at very short notice. Enjoy!
Ingredients to make Hayagreeva Maddi
Serves 4 to 6
1 cup chana dal (split Bengal gram)
2 cups water
1 cup + 1 tbsp grated jaggery.
½ cup grated dried coconut
1 tsp green cardamom powder (about 4 to 5 cardamoms seeds)
3 to 4 cloves
11 halved cashew nuts + 4 for garnish
12 broken almonds + 4 for garnish
2 tbsp raisins + ½ tbsp for garnish
1 tbsp poppy seeds
4 tbsp ghee ghee
Pinch of salt
Please refer to the video for the method.
TKS Iyengar video link • IYENGAR HOMESTYLE Brea...
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Hope you enjoy my recipe adaptation of the Udupi Hayagreeva Maddi; I find in this a divinely delicious, nutritious and guilt-free fix to a sudden dessert craving, given that it can be whipped up quite easily at very short notice. Enjoy!
If you'd like to support our work, please join our CZcams membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv
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Hayagreeva is a very common sweet prepared across all Brahmins home of Karnataka
My favourite Hayagreeva very beautiful and very tasty 👍🙏🏼🙏🏼 Om Sri guru Raghavendrayanamaha namaha 🙏🏼
Thank you Kripal sahab for reviving this ancient and amazingly delicious recipe! Looking forward to see more of your home cooking videos featuring you as well as your mrs!
Mouth watering dish.😊👍
It's one of the famous and regular prasada/side dish in all Sri Guru Raghavendra Swamy Mutt.
👌👌👌👌👌👍 awesome recipe
Wow, that's an awesome dish Kripal...!!!!! 😋
OMG!!! The Perfect Traditional Hayagreeva preparation...100%√
👌👏
🙏😊
I also suddenly craved dessert last night and made semiya payasam! Stay happy Kripalji
Yummy. Mouth watering
Excellent sir. Keep rocking.
Looks lovely
New Avtar Chef Kripal. Loving it...
Now this was mouth watering
Wow superb sir u know cooking aslo how nice looking delicious❤️🤗😋
Open a restaurant after the lockdown . people will love to eat all this home cook dish by u nd Sri mam
Looks Yummy.
It looks so good, my mouth is watering.. I am badly going to try..
Excellent video 👌
Sir.. looks perfect and yummy 😋
Soo yummy
Nice to see U r a chef too
👌👌
Love from Hyderabad
What an accompliment with breakfast !
Can't wait to get kitchen and prepare and taste it!😋
Thanku Kripal sir!
You are welcome, Amogh. Happy cooking and eating!
Wow i was thinking to prepare this sweet last week. I am will make it today. Thk u kripal for recipe 😊😊
Yummy 😋 👌👌
Dish looked so good you teach also very well I don’t know you are such a good cook still I miss seeing sridevi stay safe
Super sir u also cook very good nice
Yummy.. I am big fan of u sir after seeing your videos....
Yummy 😋😋
I made this dessert , it was delicious
Sooo delicious 😍
It certainly is! 😋
Awesome Sir . Your conversations are too good
Hi kripal,,,, This dish looks yummy will definitely try at home ,,,👍👌
Thank you, Darshita, happy cooking and eating! 😋
I tasted it, truly it's highly tasty one.
I am from udupi it looks yummy
Yummy
"Hayagreeva" was invented & being offered by Sri Vadirajaswamy of Sonda mutt in Sirsi, to the lord.
You are the best!
Lotsa love n respect from Sydney Australia
🙏😊
Very nice
Excellent Anna
There should be a Food Lovers restaurant too, a Kripal Amanna signature with an eclectic mix of food. This would be the best venture
👌👍
Very divine dessert.all the ingredients that go into the making are individually very excellent when they come together you get a best product that is simply mindblowing.Thank you very much Kripal sir for demonstrating this dessert step by step
You are welcome, Vijay. 🙂🙏
Good for you
Very nice, delicious, simple, nutritious.l used sesemi seeds(nuvvulu) instead of kuskus.
Yati Vadiraja prepared this dish daily, put it in a bowl, held the bowl on his head to feed a horse that would come along to his Matha! The horse used to place two of its legs on the Yatis shoulders as support and relish the prasadam in the bowl on his head. From then on this is offered daily to Udupi Krishna as part of Neivedya. Along with this another dish which was offered by Kanakadasa in a cocunut shell is still being offered to this day to Krishna. Both Yati Vadiraja and Kanaka introduced some revolutionary dishes to the temple kitchen, it is said. Some Researchers also confirm that the Masala Dosa (it's nascent form) as an invention from the temple kitchen
In the thumbnail it looks like a well baked rich loaded cake....what a presentation...🤩🤩🤩try some baking also ji
Look delicious and i will definitely try it..
I request you to upload Hyderabad dum biryani making. Hope you will fulfill the request very soon...
Another successful dish chef Kripal! Thank you, and it looks marvellous. (I see your lovely wife has taught you well..haha).
🖤🖤🖤🤤🤤🤤
Nice
Last video Mangalore chicken I did at home, very superb sir. Thanq make video's like this..
You are welcome, Prakash, do try this one too. Happy cooking and eatng!
Lovely recipe taught by your wife.. defnitely i will try at home.. your wife seems to be a brahmin
Hi Sir, I love the way you explained the minute details while making the dessert, especially the trick with chana dal. Can you please tell the gas flame was in medium or high while cooking, especially after adding jaggery in it? Thank you. Looking forward for more such lovely recepies.
Hi Ankita, happy you enjoyed the episode. The gas flame was medium to begin with.
Thanks for this sir....surely looked mouth watering! Also your preparation reminded me of my grandmother's hayagreeva. The small difference is that she would add a couple of small grains of edible camphor at the end....after the stove has been turned off and it'd taste like kovil prasaadam !
Hi Aruna, happy this recipe took you back to your grandmother's hayagreeva. Yes, edible camphor is traditionally used in this recipe, but I personally find its taste a tad overpowering.
Mixture we put in the puran puri so yummy sir 👌☺️☺️☺️
Does the sight of sweets bring a smile to your face ? People assumed that since they like sweets the idols that they worshipped would like it as well. That is the *inception of sweets* in India .
Households ate food after it was offered to the idols . And called what they offered to the idols as " Prasad " ( happiness /joy ) , which was then distributed to the members of the household ! It was mostly something sweet !
Indians celebrated the idols that they made with their hands, named them, named their towns after it and worshipped it . And named a festival after each idol . With many idols they almost had a festival everyday and the women of the house began making a sweet with everyday ingredients .
*3 basic ingredients* : protein/ carbohydrate , jaggery and ghee/ milk for the fat. Select spices ! . Nuts were almost optional because it was selectively available to the masses.
Forgot that I was writing a comment for the halva that Kripal was making. - The halva almost looks like the Puran that is made in Mahatashtra / Gwalior for the Puran polli without the nuts.The drier version , Besan ka laddu in gujrath and the " Payar " paysam of Kerala.
So what's ur prblm b/w?!
Still better than Some who offer dead butchered animals and named a festival after it and ASSUME of ascending to an imaginary heaven by an imaginary imbecile.
Suhas S The Muslim religion originated in the desert . They were mostly traveling herdsmen . Just like the farmers celebrated the harvest festival - Pongal in the south and Baisakhi in Punjab and the first fruits of the harvest are presented , the herdsmen offered their stock as offerings !
Don't be so naive even the Hindus offer human sacrifices for " success " in their business. Only very recently I came to know that big business who are in the construction business offer young children as sacrifices . My jaw dropped when We heard . Ever wonder why the children are missing and never found ? Check out a Vlog - a walk from Calcutta to Kolkatta - how the robbers build a temple for Kali because she helped .them to be successful in their efforts .
What I wrote about the inception of sweets in India was purely logical . Check out Rasayatra , a Malayalam Channel - which celebrates traditional vegetarian food . In the episode Thuvarapaysam the host tells the tale of making sweets and offering as prasadam ! For me it was an affirmation of thinking.
Men , food and God are related . Meet Real Vedic Scholars understand the essence of the Hindu religion, the doctrines and the theology and then we can discuss !
As a *cultural enthusiast* we are studying the roots of how , why and what originated , continued and changed over the years . For eg: It could be why this prasadam was made at that temple or Why the middle easterners made leavened flat bread Vs non leavened flat bread among the Hindus . why the bengali Brahmins offer fish to their gods as bhog and in Assam sesame seeds are an integral part of most celebrations. This influence of whole sesame seeds is common in Japan , Korea or China . But in the middle east suddenly we find that the sesame seeds are used as a paste ( tahini) more than whole .
Having lived among multi cultures across the world exploring cultural mores is our profession and forms part of our writing .
We apologize if We have offended you . It was clearly not our intention .
Thank You !
Kripal,
You are proving to be a better cook than initial tentetive foreys in cooking.
You could have cooked chana dal first and while it is cooking, fried nuts and raisin etc in the meanwhile.
It would have saved you sizable time.That is what we chefs do.
This is a must cook sweet for me. I will prepare this sweet with pachchai karpoora.
Keep up the cooking Sir. Loving it.
Thank you, Chef, glad you are enjoying our cooking episodes too. You are right, I would typically place the channa dal in the cooker first, and worked on the poppy seeds and nuts whilst the dal was cooking. However, since I was filming (handling the camera myself) and cooking at the same time, I found it convenient to do things sequentially beginning with the roasting and frying. :-)
Can you cook more indian food please
Delicious sir
We love your show very much sir.
Thank you, Brunda!
Jakayi (Nutmeg) is a must for this recipe...
We have used cardamom to flavour this dessert.
@@FoodLoversTV yes... But jakayi has its own uniqueness... If you knew about it, you could have just mentioned it as an ingredient which you haven't used like paccha karpoora...
Beautiful description Kripal! Instead of gud, if sugar is the replacement (I do not like the gud as such), would it taste as good if not better?
Thank you, Vasubhai, you could use sugar, but may not get the earthy nuttiness that you get with jaggery. Also consistency wise, there would be a slight difference owing to the textural difference between melted jaggery and sugar.
Can't agree with Mr Kripal more...Gud makes it authentic and good. The consistency of the jaggery transports things into your mouth better than sugar, especially this dish.
Jaggery is far more healthy as compared to white sugar..
Bring back Sree with Tamil and Andra recipes
Bellakki bele
Sir, is there a reason for cooking the dry fruits separately in ghee? I usually cook them together in ghee so curious to know 🙂
Hi Pavan, I find that the cashew nuts tend to brown rather quickly as compared to almonds, and the raisins swell up almost instantaneously, when fried in ghee. Therefore I prefer to fry them separately.
If your question was "why not cook every ingredient together", the answer is...
Best fried separately as they get crisp and stay crispy longer. Cooking with other ingredients will not make them crispy. Note my interpretation of your question is on the basis of 'cook', you haven't used 'fry' in your second line...
Is this the asoka halwa? Tamilnadu thiruvaiyaru asoka halwa..
Sir ur recipes are vgood...but they need ingredients which not every household have....... Make some recipes for bachelor's simple and easy one pot wonders
I could finish that all alone Krip 😅😅😅
THANKS FOR DIVERTING YOUR ATTENTION FROM EATING BEEF TO COOKING PRASADAM. MAY GOD GIVE YOU MORE STRENGTH TO DELIVER SUCH RECIPES IN FUTURE. BEST WISHES.
Nice! I think you forgot to post the link to TKS...
Yes, you are right, here's the link by the way. czcams.com/video/CyRtTySx9zs/video.html
@@FoodLoversTV Thank you 🙂
Sir I am great fan of you watched all your veggie episode because I being vegetarian in this episode you have said hayagreeva madi it is not madi it is Maddi slight correction from my side
Thank you, I thought we did say maddi as also mentioned in the video title.
This episode would have been better if your boss tasted your hayagreeva preparation
Sir 1 small mistake u have burned the Raisens Completely
Can we use normal jaggery
VIKAS GOWDA R you certainly can. Happy cooking and eating!
It's name is only Hayagreeva ....
aad pach karpura next time
As mentioned in the video, I find that the pacha karpura tends to dominate the flavours and hence don't prefer it.
I know what ‘madi’ means in Kannada, but I’m Quite surprised by the addition of ‘madi’ as a suffix to Hayagreeva.. !
We just call it ‘Hayagreeva’ !
Sathish Rao from what we know maddi refers to the dessert ‘lentil and jaggery’ in itself, Hayagreeva owing to its significance in the worship of Lord Hayagreeva. The sweet is Hayagreeva Maddi, although also loosely referred to as Hayagreeva.
Food Lovers TV : Got you. I thought you were mentioning ‘madi’ ( a Kannada word which loosely translates to the practices/rituals followed by overly conservative and religious Brahmins while preparing food, doing poojas etc..) instead of ‘maddi’..
Your execution of the recipe is superb. Just one jarring issue...why the loud raucous annoying music ....so intrusive. We as a people are obsessed with loud music / noise on every occasion didn't expect it from you😮
Everything is good... But I don't know y did you use the plastic carbon weapon while cooking....... It spoil the food (Hayagreeva) Kripal sir.
It’s not plastic, but a silicone spatula that is used when cooking with non stick cookware.
SPRINKL SOME COLD WATER ON THE TOP OF THE PRESSURE COOKER
WHEN WE R REMOVED THE LID EASILY
It's not madi but Maddi,pronounce ddi.Hayagreeva Maddddi.put some pressure to pronounce.If you put pressure on Ddi it will have more Taste.
Choto 1/2 kg parcel karo!
Why are you using plastic spoon??
If I may, I believe it might be a red rubber spatula that he uses. Plastic wouldn't work well in a wok.
V, it's not plastic. It's a silicone ladle, it doesn't scratch or damage non-stick cooking pots and pans as wooden or metals spoons do.
Facial expressions could be a lot more calm. It takes away the pleasant experience for the viewer. Have some excitement expression and it will want us to complete the video.
Also try to add text in the video. Like whenever you show the ingredients or tell the formula for proportions.
Poor Kripal, can you imagine how confused he would get if he tried to satisfy everyone's direction?...smile here, don't smile too much, be more excited, be less excited, you look tired brighten facial expression, you talk too loud, you don't talk loud enough....whew!
Nice
Sir where is ur wife?
Looks yummy👌👌👍