My plan for Ganesh Chaturthi/Chavthi pooja was to prepare the usual kadabu as a sweet offering to the Lord. Kadabu in Kannada also called as “Ukadiche modak” in Marathi is prepared by first stuffing sweet coconut mixture in a rice flour covering and then steamed to create a unique tasting decadent dish. This requires lots of fresh shredded coconut but is considered to be Ganapathi’s favorite dish.
So we got coconuts from the Grocery, some for the pooja and one to prepare the dish. But much to our dismay discovered that the coconut had gone bad. We usually pride ourselves in picking good coconuts by doing the right tests. The first test is by shaking it, and making sure that there is lot of liquid sloshing inside and second to kind of knuckle on the shell at different places to make sure there is no hollow sound.
- Ingredients:
- 1 cup Chana Daal
- 1 cup Jaggery (powdered)
- 1/2 teaspoon powdered cardamom
- 3 tablespoons Ghee
- 1 Tbsp fine rava/sooji(optional)
- Handful Dry grated Coconut (use fresh if dry is not available)
- Cashews for garnishing (roasted in little oil)
Method:
- Dry roast the dry (fresh) coconut in a pan and keep aside.
- Pressure cook the daal, make sure the daal is not over cooked. Drain the water and mash the daal with a masher.
- Meanwhile heat the jaggery in a heavy bottom pan by adding a quarter cup of water.
- When the jaggery has melted add the chana daal paste and mix well.
- Add the ghee and the rava in intervals and mix well.
- Keep stirring until the moisture is nearly gone. Make sure not to overcook as it tends to become hard when cooled.
really great pic! and new recipe…i first thought it was ladoo before reading your recipe…cashews are a great touch to the hayagreva.Thanks for sharing!
RC, first time i had it at one of my friend’s home on some pooja day and fell in love with it. i like the way u have rolled it into laddu. gorgeous pic
Hi…
This is a different sweet recipe. Looks so good. Love the perfect shape of the laddu. YUM!
RC, the dal laddu looks great. We had something similar to this when DH cooked channa dal instead of toor dal for sambhar.
Tempting Snap…yummmy..
oh thats so similar to the puran (stuffing mixture we make for puranpoli im Maharashtra.tastes awesome.
Thanks for the coconut tip. Your mithais look really inviting in the mug.
Hey
Thatz a totally new version of hayagreeva .. looks reallhy nice ..
I am from Madhava community and I prepare hayagreeva.
but I got to know new method of turning it into ladoo. I shall try.
That sounds really delicious! I wonder if it will still be good without adding any ghee or fat of any sort…
nice space dear…….i liked most of the recipes.
this one is very similar to a pinni made in punjab…off course without the coconut.
I came across your website a few weeks back. Since then I have cooked few dishes looking into your recipes. All of them are very simple, yet tastes great! Thanks.
awww.. thanks so much Smitha. Glad you liked them.