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.

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.

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.