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Sunday, November 3, 2013

Panchakajjaya



Indians all across the world celebrate Deepavali today. Lighting lamps, offering prayers, preparing sweets & snacks, visiting people, bursting crackers and having a great deal of fun. Public places and commercial establishments are also decked up greet this beautiful festival of lights. 

During my childhood in Mangalore, our kind and generous neighbours used to send over a 'thali' (serving plate) filled with Deepavali sweets & savouries - pedas, kaju katlis, boondi laddoo, rava laddoo, mysore pak, kara sev, chakli & tukdi. A small portion of the day's neivedyam (offering to gods) was also sent along so I vaguely remember its taste and definitely remember that I enjoyed it along with every goodie on the platter. 

Today's recipe is a pretty popular one in South India.
Synonymous with poojas or prayers it is usually prepared during Ganesh Chaturti festival as it is believed to be lord Ganesha's favourite. Panchakajjaya is a very simple and delicious mixture of essentially five ingredients and hence the prefix 'pancha' which means five in Sanskrit. 


Since I understand from my Hindu friends that Lakshmi pooja is conducted today, it wouldn't be inappropriate to post this simple yet delicious recipe today. Thanks Veda for your lovely recipe!


Happy Deepavali & I wish all my readers a happy, safe & beautiful festival of lights. Peace & prosperity to all! God bless!!

Panchakajjaya
Prep time: 10 mins | Cook time: Nil | Servings: 4-6

Ingredients:
  • 250 grams jaggery
  • 2 cups freshly grated coconut
  • 1/2 teaspoon cardamom powder (around 5-6 whole pods, husked & pounded)
  • 1/2 cup roasted gram (Hurikadale in Kannada/Dalia Dal in Hindi) *see note
  • 2 tablespoons black sesame 
  • 15 whole cashewnuts (optional)
  • 1 cup puffed paddy powder (layo/layi) (optional)
  • 2 teaspoons melted ghee (optional)

Method:
1. In a heavy bottomed saucepan melt the jaggery using 1 tablespoon water. If you wish you can pass it through a sieve to eliminate any sand particles. Keep aside to cool.
2. Heat a skillet/tawa and dry roast the roasted gram lightly for a couple of minutes or till you get a nice aroma. Remove. On the same tawa roast the black sesame for a few seconds and remove. Next, roast the cashewnuts and remove. Lightly break the cashewnuts.
3. Place only the roasted gram in dry grinder and pulse it for just one second. Do NOT grind it to a powder. You just need it lightly broken.
4. Place all the above ingredients in a wide bowl, add 2 teaspoons of ghee and mix everything well. Add the puffed paddy powder and mix. Serve.

7 comments:

  1. this is new to me but looks so delicious. happy Diwali to you too Shireen.

    ReplyDelete
  2. awww I'm from Mangalore, have saved this recipe, thanks :)

    ReplyDelete
  3. What is roasted gram? Is it chana daal roasted. I haven't heard about it ever. Looks delicious and very unique. Thanks!

    ReplyDelete
  4. What is roasted gram? Is it chana daal roasted. I haven't heard about it ever. Looks delicious and very unique. Thanks!

    ReplyDelete
  5. Thank you Sayantani & Coral Crue!
    @Soma: Roasted gram is like chana daal but pre-roasted. It's called as Hurikadale in Kannada and Dalia Dal in Hindi (that's what the packet said). You can eat it just like that...unlike chana dal which needs to be cooked. Roasted gram is usually used in the preparation of ladoos

    ReplyDelete
  6. Thanks Shireen, I'll surely try this. Thanks :)

    ReplyDelete
  7. I tried this and it was delicious. Thanks for such an unique recipe.

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Sunday, November 3, 2013

Panchakajjaya



Indians all across the world celebrate Deepavali today. Lighting lamps, offering prayers, preparing sweets & snacks, visiting people, bursting crackers and having a great deal of fun. Public places and commercial establishments are also decked up greet this beautiful festival of lights. 

During my childhood in Mangalore, our kind and generous neighbours used to send over a 'thali' (serving plate) filled with Deepavali sweets & savouries - pedas, kaju katlis, boondi laddoo, rava laddoo, mysore pak, kara sev, chakli & tukdi. A small portion of the day's neivedyam (offering to gods) was also sent along so I vaguely remember its taste and definitely remember that I enjoyed it along with every goodie on the platter. 

Today's recipe is a pretty popular one in South India.
Synonymous with poojas or prayers it is usually prepared during Ganesh Chaturti festival as it is believed to be lord Ganesha's favourite. Panchakajjaya is a very simple and delicious mixture of essentially five ingredients and hence the prefix 'pancha' which means five in Sanskrit. 


Since I understand from my Hindu friends that Lakshmi pooja is conducted today, it wouldn't be inappropriate to post this simple yet delicious recipe today. Thanks Veda for your lovely recipe!


Happy Deepavali & I wish all my readers a happy, safe & beautiful festival of lights. Peace & prosperity to all! God bless!!

Panchakajjaya
Prep time: 10 mins | Cook time: Nil | Servings: 4-6

Ingredients:
  • 250 grams jaggery
  • 2 cups freshly grated coconut
  • 1/2 teaspoon cardamom powder (around 5-6 whole pods, husked & pounded)
  • 1/2 cup roasted gram (Hurikadale in Kannada/Dalia Dal in Hindi) *see note
  • 2 tablespoons black sesame 
  • 15 whole cashewnuts (optional)
  • 1 cup puffed paddy powder (layo/layi) (optional)
  • 2 teaspoons melted ghee (optional)

Method:
1. In a heavy bottomed saucepan melt the jaggery using 1 tablespoon water. If you wish you can pass it through a sieve to eliminate any sand particles. Keep aside to cool.
2. Heat a skillet/tawa and dry roast the roasted gram lightly for a couple of minutes or till you get a nice aroma. Remove. On the same tawa roast the black sesame for a few seconds and remove. Next, roast the cashewnuts and remove. Lightly break the cashewnuts.
3. Place only the roasted gram in dry grinder and pulse it for just one second. Do NOT grind it to a powder. You just need it lightly broken.
4. Place all the above ingredients in a wide bowl, add 2 teaspoons of ghee and mix everything well. Add the puffed paddy powder and mix. Serve.

7 comments:

  1. this is new to me but looks so delicious. happy Diwali to you too Shireen.

    ReplyDelete
  2. awww I'm from Mangalore, have saved this recipe, thanks :)

    ReplyDelete
  3. What is roasted gram? Is it chana daal roasted. I haven't heard about it ever. Looks delicious and very unique. Thanks!

    ReplyDelete
  4. What is roasted gram? Is it chana daal roasted. I haven't heard about it ever. Looks delicious and very unique. Thanks!

    ReplyDelete
  5. Thank you Sayantani & Coral Crue!
    @Soma: Roasted gram is like chana daal but pre-roasted. It's called as Hurikadale in Kannada and Dalia Dal in Hindi (that's what the packet said). You can eat it just like that...unlike chana dal which needs to be cooked. Roasted gram is usually used in the preparation of ladoos

    ReplyDelete
  6. Thanks Shireen, I'll surely try this. Thanks :)

    ReplyDelete
  7. I tried this and it was delicious. Thanks for such an unique recipe.

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)