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.
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.
- 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)
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.