Panchakajjaya is a traditional prasada prepared during Ganesh Chaturthi, especially in the coastal regions of Karnataka, including Udupi and Mangalore.
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About Panchakajjaya
Panchakajjaya, a divine offering for Ganesh Chaturthi is made with a mixture of five ingredients, i.e., lentils, ghee, coconut, jaggery and sesame seeds. I have also added some cardamom powder in this recipe.
The preparation of Panchakajjaya is pretty simple. Chana and moong are roasted and ground into a coarse mixture. Coconut and jaggery are then cooked with ghee over low heat for a while. To this, the roasted black sesame seeds and chana-moong powder are added and mixed thoroughly. Finally, cardamom powder is added for flavour.
List of ingredients to make Panchakajjaya
Lentils : Whole moong, whole chana
Other ingredients : ghee, coconut, jaggery, black sesame seeds and cardamom powder
Optional ingredients : Roasted White sesame seeds for garnishing
Step-wise instructions with pictures
Heat a pan. Add whole chanas and roast for few seconds.
Add whole moong and roast on low heat till they turn aromatic. Keep aside.
Add black sesame seeds to the pan and roast on low heat for few seconds. Keep aside.
Into a mixer jar add roasted chana and moong. Blend to a coarse powder. Keep aside.
Heat ghee in a pan. Add grated coconut and saute.
Add jaggery. Mix well and cook on low heat until the mixture becomes sticky.
. Add roasted sesame seeds and chana moong powder. Mix well.
Add cardamom powder and mix. Panchakajjaya is ready.
Garnish with roasted white sesame seeds (optional)
Recipe Card
Panchakajjaya | Chana & Moong Panchakajjaya
Ingredients
- 3 tbsp whole chana
- 3 tbsp whole moong
- 1 tbsp ghee
- 1 tbsp black sesame seeds
- ½ cup freshly grated coconut
- ½ cup jaggery powder
- ½ tsp cardamom powder
- 1 tsp roasted white sesame seeds (optional)
Instructions
- Heat a pan. Add whole chanas and roast for few seconds.
- Add whole moong and roast on low heat till they turn aromatic. Keep aside.
- Add black sesame seeds to the pan and roast on low heat for few seconds. Keep aside.
- Into a mixer jar add roasted chana and moong. Blend to a coarse powder. Keep aside.
- Heat ghee in a pan.
- Add grated coconut and saute.
- Add jaggery. Mix well and cook on low heat until the mixture becomes sticky.
- Add roasted sesame seeds and chana moong powder. Mix well.
- Add cardamom powder and mix.
- Garnish with roasted white sesame seeds
- Panchakajjaya is ready.
Notes
Recipe Video
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