Friday, September 10, 2010


My grandmother made panchkadaya as a naivedya/offering for Janmashtami as well as Ganesh Chaturthi. It is somewhat similar to Maharashtrian Khirapat. I have my grandmother's original recipe which starts with 2 cups chana daal. My grandmother's home was often crowded by family, friends and neighbors. So, that 2 cups chana daal was justified. Here in US, I made Panchkadaya on a minuscule scale.

2 tbsp chana daal
1 tbsp yellow moong daal
1/2 tbsp sesame seeds

2 tbsp coconut
2 tbsp jaggery

1 cardamom, peeled
1 tsp clarified butter/toop/ghee

1. Roast the first three ingredients on a low flame one by one.
2. Grind roasted chana daal to a coarse powder. Now, add roasted moong daal and grind again. Keep roasted sesame aside.
3. Heat clarified butter. Add coconut and jaggery. Stir to mix well.
4. Add coarsely powdered daal mixture. Fry for a few minutes
5. Switch the gas off. Add sesame seeds and cardamom.

Note -
1. Make sure that chana daal, moong daal and sesame are needed to be roasted separately.
2. Roast chana daal and moong daal till they change color. It has to be done on a low flame. If not roasted properly, the taste will not be the same.

My Grandma's Original Recipe for Panchkadaya
2 cups chana daal
1/2 cup yellow moong daal
1/4 cup sesame seeds

1 1/2 coconut, scraped
2 cups jaggery

5 cardamoms
2 tbsp ghee/toop

1. Follow the same method as described above.

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