Hayagreeva or Hayagriva


Hayagreeva is actually name of Lord Vishnu. From our ancestors’ time this sweet dish made from Bengal gram dal has been privileged to hold the name of our lord. So you can imagine how great it should taste. Usually in South India, for any Vishnu festivals or in Vishnu temples you can see people make this sweet dish Hayagriva for naivedya purpose and serve as prasada later. This has been in tradition for unknown period of time. The proper blend of cooked Bengal gram dal with jaggery, coconut and poppy seeds topped with dry fruits makes this Hayagriva a royal dish.



Hayagreeva Ingredients:

  • Bengal Gram Dal or Kadale Bele – 1 cup
  • Jaggery – 1 cup
  • Desiccated Coconut or Kobbari or Copra grated – 1/4 cup
  • Dry dates pieces – 2 tsp
  • Poppy seeds or Gasgase – 2 tsp
  • Cashew nuts – 7-8
  • Raisins (Kishmish) – 10
  • Cardamom Powder – 1/2 tsp
  • Ghee / Clarified Butter – 2 tsp

Time to Prepare: 30 mins

How to Make Hayagreeva  :

  1. Fry the Poppy seeds/Gasgase in a frying pan without adding Ghee or Oil until seeds turns golden brown. Keep this aside to cool.
  2. Soak the Bengal Gram/Kadale Bele in water for half an hour.
  3. Heat Ghee in a frying pan; add Raisins and fry for a minute and transfer the fried Raisins to a vessel/bowl. Next fry Dry Dates in the Ghee until the Dates change color. Transfer the Dates to the vessel with Raisins. In the frying pan, next fry Cashew Nuts in Ghee until the nuts turn golden brown. Frying Raisins, Dates and Cashew Nuts separately since their frying times vary and separate frying will ensure that the ingredients are not roasted.
  4. Cook the Bengal Gram either in a pressure cooker (until you hear 3 whistles) or separately in a vessel until Bengal Gram dal turns soft. Ensure that the dal is not cooked more than what is required. If Bengal Gram is cooked more, Hayagriva becomes sticky and does not give a good taste.
  5. Transfer the cooked Bengal Gram dal into a vessel or a frying pan. Add Jaggery and stir continuously in medium flame until the Jaggery melts and turns soft.
  6. Once the Bengal Gram dal absorbs Jaggery (after nearly about 10-15 min of cooking) add fried Poppy seeds, grated Kobbari/Desiccated Coconut/Copra and fried Cashew nuts, Raisins, Cardamom Powder and Dry Dates from Step 3. Mix and stir all the cooked ingredients well for about 2-3 min. Remove from the flame.

Hayagriva/Hayagreeva is now ready. Serve it hot or cold; it tastes great.



  1. Hello Hema,

    Thank you for posting this recipe. My husband loves this dessert and would like to prepare it today. You present you recipes very well. Well done.

    Best Regards


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