Panchakajjaya | Panchkadayi | Prasad, Naivedyam Recipe
Panchakajjaya or Panchkadayi is a very popular prasad or naivedyam recipe from Mangalore, Udupi region of Karnataka, prepared during festivals like Ganesh Chaturthi, Varamahalakshmi, Janmashtami, Navratri, Diwali, etc.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Desserts, Snack, sweets
Cuisine: Coastal Karnataka, karkala, kundapur, Mangalore, Udupi
Servings: 20
Calories: 400kcal
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, Sweet Poha
- 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)
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
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.
- 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.
Calories: 400kcal | Carbohydrates: 46g | Protein: 8g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 62mg | Potassium: 268mg | Fiber: 6g | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 0.02mg | Calcium: 35mg | Iron: 4mg