Panchakajjaya

Greengram Panchakajaya (Ganesh Chathurthi special -1)

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Lord Ganapathi at our home

Prasadam being offered to the Lord on a banana leaf

Panchakajaya is one of the main items of prasadam being offered to Lord Ganesh and also to Lord Krishna for Janmashtami. We prepare around 3-4 varieties and I have already put up Beaten rice pankajaya for Tulsi pooja, Bengalgram dal pankajaya, Hurikadle pankajaya and I would like to put up Greengram panchakajaya which falls in this category and is a tasty meal too.  Here it is.

What you need to have:

1. Greengram – 1 cup

2. Grated coconut – 1 and 1/2 cup

3. Chopped Jaggery – 1 and 1/2 cup

4. White sesame seeds (ordinary) – 2 teaspoons

5. Cardamom – 5

6. Pure ghee – 2 teaspoons

Ingredients of Greengram Panchakajjaya

What you do with what you have:

1. Wash and dry roast greengram in a skillet on low flame till you get a pleasant aroma and  you notice the change in the colour to light greenish brown.

Greengram being dry roasted

2. Roasted Greengram is as shown in the image below.

Dry roasted greengram

3. Chop jaggery, grate coconut and keep it aside.

Chopped Jaggery and grated coconut

4. On cooling run roasted Greengram in the mixer to remove the husk. Just blow the husk and powder it in the mixer to a medium fine consistency.  Wash and dry roast sesame seeds till it splutters. Also powder peeled cardamom as well.

De-husked roasted greengram

Roasted Greengram powder, roasted sesame and cardamom powder

5. Mix both chopped jaggery and coconut well (using hands, if more convenient) so that it turns into a juicy mixture. Add a dollop of pure ghee to it.

Coconut and jaggery mix

6. To the above mix add ground greengram powder, cardamom powder and mix well.  Finally add roasted sesame seeds to it and stir them well.  Offer it to the almighty.

Greengram Panchakajjaya

Good to remember :

1. Always dry roast greengram on  a low flame only.

2. Coconut used should be fresh.

3. Prepare this prasad about an hour earlier – since dry roasted greengram will soak and taste better.

4. One can adjust jaggery as per your taste.

How long it takes : 30 minutes

No of servings :  10-15

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Hurikadle Panchakajaya ( Janmashtami special )

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Picture 067

Hurikadle is the Dalia dal/Roasted Bengalgram dal. Also known by putani dali in konkani and pottu kalle in tamil. We use it almost all fried mixtures, in coconut chutney for extra flavour and is the main ingredient in the Masala dosa’s popular red garlic chutney. We also prepare Panchakajaya for Krishna janmashtami and Ganesh chathurthi. I put up 2 varieties of panchakajayas on this blog earlier. (See Bengal Gram Panchakajaya and Tulsi Pooja Panchakajaya ). However, this is a good prasadam for those who are just starting off and are looking something simple. Bengalgram dal panchakajaya and Hurikadale panchakajaya both are prasad items for Ganesh chathurthi at our place!!!!!!

What you need to have:

1. Hurikadle/Dalia dal – 1 cup

2. Sugar – 3/4 cup

3. Grated Copra – 2-3 tablespoons

4. Cardamom – 6-8

5. Sesame seeds (black) – 2 Teaspoons

Picture 062

Ingredients of Hurikadle Panchakajaya

What you do with what you have:

1. Clean hurikadle to see if there is any dirt and keep aside. Grate dry copra and also peal cardamom.

2. Place a broad based bowl on medium flame and warm up dal to get rid of the raw smell for about 5-10 minutes stiring continuously. Add pealed cardamom to it. (Make sure you don’t burn it – ensure that the dal does not change shade)

Picture 064

Hurikadle Dal being warmed up

3. Warm up sugar as well on the medium flame till it is crystalized a little and crispy. (make sure it never liquifies) Just transfer sugar to another bowl and just stir grated copra in the same warm bowl.

Picture 065

Sugar being warmed up

4. Wash, black sesame seeds and dry roast them in a broad based vessel on a medium flame till it sputters. Warmed up Dalia dal, sugar and dry roasted sesame seeds is as shown in the image below.

Picture 066 Warmed up Dalia dal, sugar and Black sesame seeds

5. On cooling, dry grind dalia dal, sugar, cardamom in the mixer/blender one after the other . Transfer all the ground powder in a bowl . Add grated copra, roasted sesame seeds, and finally a dollop of pure ghee to it and Hurikadle panchakajaya is ready now. Offer it to the almighty.

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Ready to serve Hurikadle Panchakajaya

How long it takes: 30 minutes

Number of servings: 10-15 people as prasadam

Bengalgram Dal Panchakajaya

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Bengalgram based prasad is the most popular in almost all temples in India especially in southern parts of the country. During Dussera festival on the occasion of 9 days of Navarathri, people prepare a prasadam consisting of Bengram usli, Dalia Dal and sugar mixed powder which we call Hurikadle panchakajaya (it is also roasted Bengalgram dal) and also the one which I am putting up now.

This can be a prasad for Laxmi pooja (during Diwali) & Sathyanarayana pooja in addition to the sacred Sapatha . It is really very easy to prepare and also very yummy. If one has a special palot for Jaggery (mollasses) it can be replaced by it. Here it goes:

What you need to have:

1. Bengalgram Dal(Chickpeas Dal) – 1 cup

2. Fresh grated coconut – 2 cups

3. Sugar(if thin granules) – 1.5 cup – (if thick granules) 1&1/4 cup

4. Cardamom – 25

5. Sesame seeds – 2 Teaspoons

6. Pure ghee – 2 Teaspoons

Ingredients of Bengalgram Dal Panchakajaya

What you do with what you have:

1. Dry roast Bengram Dal in a thick bottomed bowl on a medium flame till you get a pleasant aroma and keep it aside for cooling. Also add the cardamom to it so that it gets warmed and will be easy to peal.

2. Wash sesame seeds in water, drain it and dry roast the same till it pops completely but doesn’t get charred. Both the roasted dal and sesame seeds is as shown in the image below.

Roasted Dal & sesame seeds

3. Peal cardamoms and powder it with roasted dal to a sujee consistency in the mixer and is as shown in the image below.

Roasted Dal powder

4. Grate coconut and add sugar to it and mix it with your hand in such a way that it is mixed properly. It is as shown in the image below.

Sugar and coconut mixture

5. Add Dal powder from step 3 to the coconut sugar mix and also add dry roasted sesame seeds from step 2 to it and mix well. Finally just add pure ghee to it just before serving.

The Panchakajaya is ready to offer it to the almighty !

Ready to serve Panchakajaya

How long it takes: 30 minutes

Number of Servings: 10-15

Tulsi pooja Panchakajjaya

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About Tulsi Pooja

Tulsi is supposed to be very sacred for Hindus. At most of Hindu households people worship the Tulsi plant. It is placed in the eastern side of the house as per Vastu and people worship daily by watering and placing flowers and applying Haldi and kumkum . A diya is lit evey evening after sunset. 14 days from Deepavali is Uthar Dwadashi which is celebrated as Tulasi Pooja. It is called the Diwali month/Karthik maas. People celebrate it any day through out this month here in South Kanara district. Tulsi (holy basil) is Vishnu’s wife. No pooja among the Hindus is complete without offering tulsi to the lord. On this day we celebrate the pooja after sunset by planting a Tamarind and Aamla branch with the Tulsi . Sugarcane is also used for decoration with flowers and lamps made of clay lit around the Tulsi.

Tulsi plant being decorated with flowers

Tulsi decorated with flowers

The priest arrives and celebrates the wedding of Tulsi with Vishnu in the form of Saligrama . We offer coconuts, Banana and also prasaadam (in this case sweetened Beaten rice). It is called Panchakajjhaya. Pancha is five in konkani i.e. five ingredients to prepare the prasad. The recipe of panchakajhaya is here under and easy to prepare. Also called the Goad Povu (Sweet Poha) in konkani which means sweetened beaten rice. This is the prasad item for Gowri festival!!!!!!

What you need to have:

1. Thin beaten rice – 1 and 1/2 cups

2. Jaggery (mollasses) – 3/4 cup

3. Grated/Frozen fresh coconut – 1 cup

4. Pure ghee – 2 teaspoon

5. Cardamom – 8-10
6. Sesame seeds(white) – 1 Teaspoon

Ingredients of prasad

Ingredients of prasad/Panchakajhaya

What you do with what you have:

1. Clean and sieve Beaten rice to see if there is any powder or dirt in it.

2. Crush Mollasses and grate coconut and keep it aside.

3. Place a skillet on the flame and just dry roast sesame seeds in it till it sputters.

4. Place a wide bottomed vessel on the gas and add 2 teaspoons of ghee to it. On melting add jaggery along with 2 teaspoons of water.

4. When jaggery melts in, add grated coconut to it and stir for around 10 minutes on a low flame until a homogeneous mixture is formed.

5. Allow the mixture to cool. In the meantime, powder cardamom and keep aside.

6. When the mixture has cooled down add cleaned beaten rice to it and mix. (Mixing with your hand can help the mixture become more homogeneous.

7. Add the cardamom powder to it. Also add roasted sesame seeds to it.

What it looks like:

Prasad and the coconut and fruit offered to the lord

Prasadam (left), coconut and fruits offered to tulsi

Note: This dish should be soft to eat. Water which is added to the mollasses should be completely evaporated and should be like sweetened coconut. Don’t add water to this dish or to the poha. It will loose the originality of the dish.

How long it takes: 45 minutes

Number of servings : 8-10

Other Panchakajjaya  recipes on this blog:

1. Bengalgram dal panchakajjaya

2. Hurikadle panchakajjaya (Janmashtami special)

3. Bengalgram panchakajjaya

4. Greengram panchakajjaya (Ganesh chathurthi special)