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    Home » Dessert and Sweets recipes

    PANCHAKAJJAYA | PANCHKADAYI

    Published: Aug 17, 2022 by Kushi with 5 Comments . Article has 1222 words. About 7 minutes to read this article.

    Jump to Recipe Print Recipe

    Panchakajjaya or Panchkadayi is a very popular prasad or naivedyam recipe from Mangalore, Udupi region of Karnataka, prepared during festivals like Ganesh Chaturthi Janmashtami, Navratri, Diwali, etc.

    panchakajjaya, Panchkadayi, Prasad recipe for Ganesh Chaturthi, Navratri, Diwali, Janmashtami

    Jump to:
    • What is Panchakajjaya or Panchkadayi?
    • Ingredients used
    • How to make Panchakajjaya or Panchkadayi?
    • Video recipe for 3 ways of panchakajjaya
    • Printable recipe for Panchakajjaya, Panchkadayi
    • Recipe card
    • User Reviews

    What is Panchakajjaya or Panchkadayi?

    Panchakajjaya traditionally means a mixture of five ingredients. The base is made of jaggery, coconut, sesame seeds (til), and cardamom. To this, one main ingredients like poha (pova, avalakki), black chana (chana or chane dali, kadale bele - split or whole), moong dal (mooga dali, hesaru bele, green gram - split or whole), puffed rice (popped rice, layi) is added.

    Today I have shared three different types of panchakajjaya

    • Poha Panchkadayi (traditional avalakki panchakajjaya)
    • Chane Panchkadayi (chickpea or kadale panchakajjaya)
    • Moogadali panchkadayi (hesarubele panchakajjaya)

    Try this simple prasad recipe for Krishna Janmashtami, Gowri or Vayana Pooja, Varalaxmi vratam, Ganesh Chaturthi, Navratri, Vijaya Dashami, Diwali, or any special puja or occasion, and don't forget to tag us.

    panchakajjaya, Panchkadayi, naivedyam recipe for Ganesh Chaturthi, Navratri, Diwali, Janmashtami

    The base for all three panchakajjaya is the same. You melt the jaggery and cook till it reaches one-string consistency. Add coconut and cook for 3 to 4 minutes or until the mixture bubbles on medium flame. Add toasted sesame seeds, cardamom powder, and optional ingredients like cashews for crunchiness and ghee for extra nutty aroma.

    I generally use half of the base of the coconut-jaggery mix for poha panchkadayi and ¼ each for chickpeas (chana dal) panchkadayi and moong dal panchkadayi. You may adjust as per your preference.

    If there is any leftover coconut-jaggery mixture, you can use it as a filling for modak or patholi.

    avalakki panchakajjaya, poha Panchkadayi, sweet poha recipes #indiansweets #indiandesserts

    Ingredients used

    Base for all three panchkadayi, panchakajjaya

    2 cups Jaggery or Gur (500g)
    2 ½ cups Fresh grated coconut
    1 tablespoon Toasted sesame seeds (Til)
    1 to 2 tablespoons Cashews (optional, roasted in ghee)
    1 teaspoon Cardamom powder
    2 tablespoon Ghee (optional)

    For Poha Panchkadayi, Avalakki Panchakajjaya

    3 cups Poha, Flattened rice

    For Chanedali panchkadayi, Kadalebele panchakajjaya

    ¾ cup Black chana (split chickpeas or chana dal)

    For Moogadali panchkadayi, Hesarubele Panchakajjaya

    ½ cup Moong dal (split or whole green moong beans)

    traditional mangalorean, udupi recipes #konkanirecipes #prasadrecipes #Naivedyamrecipes #bhog

    How to make Panchakajjaya or Panchkadayi?

    First, make the coconut jaggery mixture.

    Add jaggery with ½ cup of water in a wok or pan and bring it to a boil on medium flame. Cook till it reaches one-string consistency. To check one-string consistency, take a drop of syrup on your index finger (caution - it will be hot) and then press with your thumb finger and move them apart. It should form a single thread or one string.

    To this, add coconut and cook for 3 to 4 minutes or until it bubbles, as shown in the video here. Switch off the flame.

    Next, add roasted cashews, toasted sesame seeds, cardamom powder, and ghee, and mix. Keep this aside. Let this cool completely.

    hesaru bele panchakajjaya, mooga dali Panchkadayi, #moongdal #green moongrecipes #indianfestival
    For Poha Panchkadayi or Avalakki Panchakajjaya or Sweet Poha

    In a bowl, add poha and now add half portion of the base (coconut-jaggery) mixture in parts as needed and mix it nicely using hands.

    For Chanedali Panchkadayi, Kadalebele Panchakajjaya

    In a pan on medium flame, dry roast chickpeas (chana) or split chickpeas until they are roasted and aromatic. Keep stirring to avoid it from burning. Let this cool completely.

    Transfer it to a blender and grind it to a smooth or coarse powder (this is a personal choice).

    Add this to the bowl. Add ¼ portion of the base (coconut-jaggery) mixture and mix it nicely with your hands until everything is combined.

    kadale bele panchakajjaya, chane dali Panchkadayi, #chanadal #blackchickpearecipes #traditional
    For Moogadali Panchakadayi or hesarubele panchakajjaya

    In a pan, dry roast whole green moong bean or split moong dal on medium flame until it is roasted and aromatic. Keep stirring to avoid it from burning at the bottom. Let this cool completely.

    Transfer this to a blender or mixie and grind it to a smooth or coarse powder.

    Add this to a bowl. To this, add ¼ portion (3 to 4 tbsp) of the base (coconut-jaggery) mixture and mix nicely using hands until everything is combined.

    3 ways of panchakajjaya, prasadam recipes for ganesh chatrurthi, navratri, diwali, janmashtami
    Tips:
    • The amount of coconut-jaggery mixture you add is totally an individual choice.
    • If there are any leftover coconut-jaggery mixture, you can use them as a filling for modak or patholi. 
    • You can skip cashews and ghee and just add only the main five ingredients to the recipe.
    How to store panchkadayi?

    You can store it in an airtight container for 4 to 5 days at room temperature or in the refrigerator if you want to use it for a longer time.

    Video recipe for 3 ways of panchakajjaya

    Printable recipe for Panchakajjaya, Panchkadayi

    Recipe card

    Traditional, Popular Indian sweets & desserts #sweetpoha #diwalirecipes

    PANCHAKAJJAYA | PANCHKADAYI | SPECIAL PRASAD, NAIVEDYAM RECIPE

    Kushi
    Panchakajjaya or Panchkadayi is a very popular prasad or naivedyam recipe from Mangalore, Udupi region of Karnataka, prepared during festivals like Ganesh Chaturthi Janmashtami, Navratri, Diwali, etc.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Course Desserts, Snack, sweets
    Cuisine Coastal Karnataka, karkala, kundapur, Mangalore, Udupi
    Servings 20
    Calories 400 kcal

    Ingredients
      

    Base for all 3 panchkadayi, panchakajjaya

    • 2 cups Jaggery or Gur (200g)
    • 2 ½ cups Fresh grated coconut
    • 1 tablespoon Toasted sesame seeds (Til)
    • 1 to 2 tablespoon Cashews (optional)
    • 1 teaspoon Cardamom powder
    • 2 tablespoon Ghee (optional)

    For Poha Panchkadayi, Avalakki Panchakajjaya

    • 3 cups Poha, Flattened rice

    For Chanedali panchkadayi, Kadalebele panchakajjaya

    • ¾ cup Black chana (split chickpeas or chana dal)

    For Moogadali panchkadayi, Hesarubele Panchakajjaya

    • ½ cup Moong dal (split or whole green moong beans)

    Instructions
     

    • First, make the coconut jaggery mixture.
    • Add jaggery with ½ cup of water in a wok or pan and bring it to a boil on medium flame. Cook till it reaches one-string consistency. To check one-string consistency, take a drop of syrup on your index finger (caution - it will be hot) and then press with your thumb finger and move them apart. It should form a single thread or one string.
    • To this, add coconut and cook for 3 to 4 minutes or until it bubbles, as shown in the video here. Switch off the flame.
    • Next, add roasted cashews, toasted sesame seeds, cardamom powder, and ghee, and mix. Keep this aside. Let this cool completely.

    FOR POHA PANCHKADAYI OR AVALAKKI PANCHAKAJJAYA OR SWEET POHA

    • In a bowl, add poha and now add half portion of the base (coconut-jaggery) mixture in parts as needed and mix it nicely using hands.

    FOR CHANEDALI PANCHKADAYI, KADALEBELE PANCHAKAJJAYA

    • In a pan on medium flame, dry roast chickpeas (chana) or split chickpeas until they are roasted and aromatic. Keep stirring to avoid it from burning. Let this cool completely.
    • Transfer it to a blender and grind it to a smooth or coarse powder (this is a personal choice).
    • Add this to the bowl. Add ¼ portion of the base (coconut-jaggery) mixture and mix it nicely with your hands until everything is combined.

    FOR MOOGADALI PANCHAKADAYI OR HESARUBELE PANCHAKAJJAYA

    • In a pan, dry roast whole green moong bean or split moong dal on medium flame until it is roasted and aromatic. Keep stirring to avoid it from burning at the bottom. Let this cool completely.
    • Transfer this to a blender or mixie and grind it to a smooth or coarse powder.
    • Add this to a bowl. To this, add ¼ portion (3 to 4 tbsp) of the base (coconut-jaggery) mixture and mix nicely using hands until everything is combined.

    Notes

    • The amount of coconut-jaggery mixture you add is totally an individual choice.
    • If there are any leftover coconut-jaggery mixture, you can use them as a filling for modak or patholi. 
    • You can skip cashews and ghee and just add only the main five ingredients to the recipe.

    Nutrition

    Calories: 400kcalCarbohydrates: 46gProtein: 8gFat: 24gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 62mgPotassium: 268mgFiber: 6gSugar: 24gVitamin A: 10IUVitamin C: 0.02mgCalcium: 35mgIron: 4mg
    Keyword 9 days navratri vrat, ashtami prasad, Bhog, diwali food, ganapati prasad, goddess lakshmi, gowri pooja, konkani food, naivedyam, navratri prasad, prasad recipes, Prasadam, Prasadam Recipes
    Tried this recipe?Let us know how it was!

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    ***Click below to save it on Pinterest***

    How to make Panchakajjaya, Panchkadayi for Ganesh Chaturthi, Navratri Pooja

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    Reader Interactions

    Comments

    1. Katherine

      February 03, 2023 at 12:30 pm

      5 stars
      This dish is new to me, and sounds out of this world good! I love all the rich flavors.

      Reply
    2. Ned

      February 03, 2023 at 1:01 pm

      5 stars
      Can't wait to try this recipe! It looks delicious!

      Reply
    3. Shelby

      February 03, 2023 at 1:19 pm

      5 stars
      I love all the authentic flavors in this sweet treat! Yum!

      Reply
    4. Kerri

      February 03, 2023 at 1:33 pm

      5 stars
      This looks so good! This is definitely a new one for me, so I can't wait to introduce it to my family!

      Reply
    5. Wanda

      February 03, 2023 at 1:46 pm

      5 stars
      Thank you so much for introducing me to this recipe. Never heard of it before. Learning many new things and I'm excited to try it!

      Reply

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