Panchakajjaya Panchkadayi Sweet Poha

Jump to:What is Panchakajjaya or Panchkadayi?Ingredients usedHow to make Panchakajjaya or Panchkadayi?For Poha Panchkadayi or Avalakki Panchakajjaya or Sweet PohaFor Chanedali Panchkadayi, Kadalebele PanchakajjayaFor Moogadali Panchakadayi or hesarubele panchakajjayaRecipe cardUser 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 or sweet poha) 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. 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.

Ingredients used

2 cups Jaggery or Gur (500g)2 ½ cups Fresh grated coconut1 tablespoon Toasted sesame seeds (Til)1 to 2 tablespoons Cashews (optional, roasted in ghee)1 teaspoon Cardamom powder2 tablespoon Ghee (optional) 3 cups Poha, Flattened rice ¾ cup Black chana (split chickpeas or chana dal) ½ cup Moong dal (split or whole green moong beans)

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.

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.

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.

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.