No number of mentions are sufficient to live by certain bonds etched in our being. On special occasions such as today, which is Mother’s Day, precious childhood memories receive a special sparkle of reminiscence.
Although technology has become a bane in many ways to society, I am in some ways very thankful for the same. It for sure brings our near and dear ones a step closer.
I was speaking to my mum the other day, mentioning to her that I wish to create a dish she would like for this occasion. The very first dish that she spoke of was this dish which I have named, Chickpea Halwa. A dish very similar in taste to the traditional ‘hyagreeva’ from my childhood, yet can be completed in a jiffy.
Grateful to Smt. Anuradh Krishnamurthy, a renowned Karnatic classical music singer with a passion towards cooking; whose recipe suggestion this is, much liked by my mum, who says she now has cooked this dish many a times with delicious, quick results. This dish has been put forth as an offering to God, as also sufficed other occasions when a quick sweet dish was in need.
What now follows is my humble attempt to recreate the same.
Happy Mother’s Day!
cooked chickpeas – drained and washed from 1 tin
jaggery – 1 – 3 tbsp (adjust to taste)
fresh grated coconut – 1 tbsp
ghee – about 3 tsp (for vegan version use any nut butter)
cardamom – seeds powdered from 3 pods
milk – 1/2 cup + (for vegan version, use almond milk)
nuts – cashew nuts – 4 chopped into small pieces, almonds and pistachios a few each, sliced for garnish.
raisins – 5-6
- cooked chickpeas - drained and washed from 1 tin
- jaggery - 1 - 3 tbsp (adjust to taste)
- fresh grated coconut - 1 tbsp
- ghee - about 3 tsp(for vegan version use any nut butter)
- cardamom - seeds powdered from 3 pods
- milk - ½ cup +
- nuts - cashew nuts - 4 chopped into small pieces, almonds and pistachios a few each, sliced for garnish.
- raisins - 5-6
- first, drain and wash the chickpeas from the tin.
- now grind this to a paste, keep this ready.
- now in a pan, add a tbsp of water to the jaggery and heat, mixing it until it dissolves. turn off the heat now. strain this using a sieve to remove impurities (if using organic jaggery, this step can be omitted)
- in a separate pan, heat 1 tsp of ghee (for vegan version use any nut butter), roast cashew nuts until they turn golden. add raisins now, stir until the raisins puff up. transfer these to a plate.
- in the same pan, add the chickpea paste, jaggery syrup, shredded coconut, milk (for vegan version, use almond milk)
- mix and cook until the raw smell of the chickpeas disappears. during this process the mixture will thicken. to aid in further cooking, add a tsp or two of ghee, mix and cook.(for vegan version use any nut butter)
- also a tablespoon or two of milk can be added to loosen the mixture to enable it to cook.
- once the raw chickpea smell disappears, add powdered cardamom, roasted nuts, mix, cook for another minute. turn off the heat.
- serve garnished with chopped almonds, pistachios.
dry chickpeas if being used will need to be soaked overnight and cooked until soft the following morning and then used for the preparation of the halwa.
traditional 'hyagreeva' preparation uses yellow split peas (chana dal), which would need to be washed and soaked overnight too, cooked the following morning, and used. yellow split peas tend to need longer cooking time as compared to chickpeas.
for a vegan version, use nut butter instead of ghee, use almond milk instead of cow's milk.
During the cooking process as the mixture thickens, to loosen the mixture, you can add ghee/nut butter or milk. I used skimmed milk to limit the fat content of the dish.
In this recipe, I have tried limiting the quantity of ghee used