Panchakkajeya literally translated means mixture of five items. This is an offering made to the Lord by the GSB community of Karnataka in India. Chana Dal/Bengal Gram Dal and Moong Dal/Green Gram Dal is roasted and ground coarsely to make this preparation. Traditionally whole Chana/ Bengal Gram was roasted and deskinned and then powdered coarsely. Some people also mix Amaranth (Rajgira/Lhayi) to it.
- 1/2kg Jaggery
- 2 small Coconuts grated
- 150gms Chana dal/Bengal Gram Dal
- 150 gms Moong dal/Green Gram Dal
- 1 tsp Cardamom powder.
- 1fistful Til/sesame seeds
Dry roast the chana dal and the moong dal separately to a rich golden brown and powder it to a Rava/semolina like consistency. Dry roast the til too till it splutters. All the roasting must be done on a gentle flame and by stirring constantly.
Place jaggery in a pan. Add one glass of water and boil till all the jaggery is dissolved and tiny bubbles appear at the sides. Add the grated coconut and boil well for a couple of minutes and switch off. Add the chana dal and moong dal powder, roasted til n the elaichi powder. Mix well.
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