Panchakajjaya Recipe 3 Ways | Ganesh Chathurthi Naivedya

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Panchakajjaya Recipe 3 Ways | Panchkadayi | Ganesh Chathurthi Naivedya with detailed photo and video recipe. An authentic and traditional bhog or prasadam recipe specifically prepared an as offering to your beloved god. The word Pancha means five, and the prasadam prepared contains five ingredients. There are myriad ways to prepare this prasadam and this post covers 3 main ways that are using poha, black channa and puffed rice.
Panchakajjaya Recipe 3 Ways


Panchakajjaya Recipe 3 Ways | Panchkadayi | Ganesh Chathurthi Naivedya with step-by-step photo and video recipe. Indian or Hindu festival recipes are incomplete without highlighting recipes associated with them. There are certain sweets and desserts which are prepared to serve with friends and family, but they are few which are made as offering to beloved gods. One such purpose-based bhog recipe is panchakajjaya recipe made with 5 auspicious ingredients.

I have posted quite a few prasadam or bhog recipes, but these prasadam has to be top of everything. These can be prepared for any occasion, festival or celebration feast. Typically, these are favourite bhog recipes prepared for Lord Ganesha during the Chathurthi festival or during Ganapathi Homam/Havan. However, these bhog can also be offered to any beloved gods and for any occasion. Moreover, in this post, I have shown 3 types of panchakajjaya. Every state and region of South India has its own slight variations. These posted here are from my hometown of Udupi. If you feel I have missed any step or any ingredient please inform me. In addition, do inform me if it is done differently in your region or hometown do let me know and I would try to document it here.

Panchkadayi Furthermore, some more related and additional tips, suggestions and variations to the panchakajjaya recipe. Firstly, in this post, there are 3 types of panchkadayi. Not all kinds have to be prepared and you can choose based on your preference. The most common one is the poha or avalakki panchakajjaya which can be prepared for all occasions. Secondly, with poha panchakajjaya, you may extend it by adding banana, fresh coconut water, sugarcane and even lemon zest. However, it is not a common ingredient and is not considered as part of the five main ingredients and can be ignored. Lastly, these bhog or prasadam recipes have to be prepared on the same day of the occasion and have to be offered on the same day. Do not prepare it overnight serve it the next day.


Finally, I request you to check my other related Vrat Festival Recipes Collection with this post on panchakajjaya recipe. It mainly includes my other related recipes like Instant Sabudana Dosa Recipe, sabudana khichdi, vrat wale aloo, rava idli, sama ke chawal pulao, upvas dosa, sabudana thalipeeth, peanut sundal, panchamrit, rava rotti. Further to these, I would also like to highlight my other related recipe categories like,

Panchakajjaya video recipe:

Recipe Card for panchakajjaya:

Panchakajjaya Recipe 3 Ways

Panchakajjaya Recipe 3 Ways | Panchkadayi | Ganesh Chathurthi Naivedya

HEBBARS KITCHEN
Easy Panchakajjaya Recipe 3 Ways | Panchkadayi | Ganesh Chathurthi Naivedya
5 from 7 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course prasadam
Cuisine south indian
Servings 5 Servings
Calories 278 kcal


Ingredients
 

for avalakki panchakajjaya:

  • ½ cup jaggery powder
  • 1 cup coconut (grated)
  • 1 tsp ghee
  • 2 cup poha / aval (thin)
  • 1 tsp black sesame
  • ½ tsp cardamom powder

for kadale panchakajjaya:

  • ¾ cup kala chana
  • ½ cup dry coconut (grated)
  • 1 tbsp sesame
  • ½ cup jaggery
  • ¼ cup water
  • 1 tsp ghee
  • ½ tsp cardamom powder

for aralu panchakajjaya:

  • 2 cup aralu / kheel / puffed paddy
  • ½ cup coconut (grated)
  • ¼ cup sugar
  • ¼ tsp cardamom powder
  • 1 tsp ghee
  • 1 tsp sesame

Instructions
 

how to make avalakki panchakajjaya:

  • firstly, in a bowl take ½ cup jaggery powder, 1 cup coconut, and 1 tsp ghee.
  • mix well making sure everything is well combined and jaggery melts.
  • now add 2 cup poha, 1 tsp black sesame, and ½ tsp cardamom powder.
  • mix well coating the jaggery coconut mixture well to poha.
  • finally, avalakki panchakajjaya is ready to offer to god.

how to make kadale panchakajjaya:

  • firstly, in a heavy-bottomed pan dry roast ¾ cup kala chana on low flame.
  • roast for 15 to 20 minutes, or until the chana changes color and starts to puff up slightly.
  • cool completely and grind to a fine powder. keep aside.
  • in a pan dry roast ½ cup dry coconut, 1 tbsp sesame until it turns aromatic.
  • once the coconut turns aromatic, keep it aside.
  • in a pan take ½ cup jaggery and ¼ cup water.
  • melt and boil until the jaggery syrup attains 1 string consistency.
  • keeping the flame on low add powdered kala chana powder, roasted dry coconut, 1 tsp ghee, and ½ tsp cardamom powder.
  • mix well making sure everything is well combined.
  • spread the mixture and allow it to cool completely.
  • once it is cooled, start crumbling the mixture to get a powder form.
  • finally, kadale panchakajjaya is ready to offer to god.

how to make aralu panchakajjaya:

  • firstly, in a mixer jar take 2 cup aralu and coarsely powder it.
  • transfer the aralu powder to a large bowl.
  • add ½ cup coconut, ¼ cup sugar, ¼ tsp cardamom powder, 1 tsp ghee, and 1 tsp sesame.
  • mix well making sure everything is well combined.
  • finally, aralu panchakajjaya is ready to offer to god.

Nutrition

Calories: 278kcalCarbohydrates: 36gProtein: 2gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 8mgPotassium: 131mgFiber: 3gSugar: 32gVitamin A: 0.2IUVitamin C: 1mgCalcium: 37mgIron: 1mg


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How to make panchkadayi with step by step photo:

how to make avalakki panchakajjaya:

  1. firstly, in a bowl take ½ cup jaggery powder, 1 cup coconut, and 1 tsp ghee.
  2. mix well making sure everything is well combined and jaggery melts.
  3. now add 2 cup poha, 1 tsp black sesame, and ½ tsp cardamom powder.
  4. mix well coating the jaggery coconut mixture well to poha.
  5. finally, avalakki panchakajjaya is ready to offer to god.

how to make kadale panchakajjaya:

  1. firstly, in a heavy-bottomed pan dry roast ¾ cup kala chana on low flame.
  2. roast for 15 to 20 minutes, or until the chana changes color and starts to puff up slightly.

  3. cool completely and grind to a fine powder. keep aside.
  4. in a pan dry roast ½ cup dry coconut, 1 tbsp sesame until it turns aromatic.
  5. once the coconut turns aromatic, keep it aside.
  6. in a pan take ½ cup jaggery and ¼ cup water.
  7. melt and boil until the jaggery syrup attains 1 string consistency.
  8. keeping the flame on low add powdered kala chana powder, roasted dry coconut, 1 tsp ghee, and ½ tsp cardamom powder.
  9. mix well making sure everything is well combined. spread the mixture and allow it to cool completely.
  10. once it is cooled, start crumbling the mixture to get a powder form.
  11. finally, kadale panchakajjaya is ready to offer to god.

how to make aralu panchakajjaya:

  1. firstly, in a mixer jar take 2 cup aralu and coarsely powder it.
  2. transfer the aralu powder to a large bowl.
  3. add ½ cup coconut, ¼ cup sugar, ¼ tsp cardamom powder, 1 tsp ghee, and 1 tsp sesame.
  4. mix well making sure everything is well combined.
  5. finally, aralu panchakajjaya is ready to offer to god.

Notes:

  • firstly, make sure to adjust the amount of jaggery based on the sweetness you prefer.
  • also, you can add dry fruits to make it look more attractive.
  • additionally, you can use black or white sesame seeds, however, make sure to roast it.
  • finally, Panchakajjaya Recipe stays good for 1 day as we are using fresh coconut.

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