Recipe card
Poha - Naivedyam and prasadam recipe
Sweet poha, popularly known as avalakki panchakajjaya or pova panchakadayi, is a must-do festive recipe from the coastal regions of Karnataka. This sweet is always prepared at home during festivals like Ganesh Chaturthi, Janmashtami, Diwali, and Navratri or during poojas like ganahoma, chudi pooja, tulsi puja and auspicious occasions. In Mangalore, Karkala, and Udupi temples, sweet poha is prepared every day as an offering to God and then distributed among devotees as prasadam. Pancha in Panchakajjaya means five in Sanskrit. So, this simple recipe is prepared using five key ingredients. In Konkani, it is colloquially called panchkadai or panchkajai. You can make panchakajjaya by mixing all the ingredients without any cooking involved, just like the one below, or by making jaggery syrup. You can read more details about panchkadayi (panchakajjaya) with jaggery syrup here.
Ingredients
The 5 ingredients used to make this sweet poha panchakajjaya are jaggery, coconut, sesame seeds, cardamom powder, and poha (flattened rice or beaten rice flakes). Ghee and nuts add unique flavor and crunch, and I add it while making this recipe at home. While making special pujas like Gana homa, during Ganesh Chaturthi, banana , chopped sugarcane, and modaks are added to this sweet poha. Check out the recipe card for the full list of the ingredients.
Preparation
Chop the banana into rounds or cubes. Add honey to it and keep it aside. Heat tablespoon of ghee in a pan. Add cashews and saute till golden. Keep this aside If sesame seeds are not roasted, add them to a pan, dry roast until aromatic, and keep them aside.
Mangalorean sweet poha panchakadayi
In a bowl, add jaggery, coconut, sesame seeds, cardamom powder, and ghee and mix well. Add poha and roasted cashews and mix until poha is incorporated well. You may have to use a squeezing motion while mixing so that poha is properly coated in the mixture. Now add the banana if adding it and mix gently. (optional) Offer as naivedyam and serve as prasadam. This will remain fresh at room temperature for 2 to 3 days.
Tips
For Ganesh Chaturthi or ganahoma, banana modaks, chopped banana and sugarcane can also be added. Traditionally, fresh grated coconut is used in the recipe. But dry or frozen grated coconut will also work. Adding cashews and almonds is optional. It gives a nice flavor and crunch. This is the simplest version of sweet poha. You can check panchakajjaya by making jaggery syrup, which will last a long time. The sweet’s color will change according to the jaggery’s color.
More Mangalorean prasadam recipe
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