Panchkadayi / Panchakajjaya (Ashtami Naivedyam)

"Chane Dali~Tilu~ Layee Pitte Panchakadayi/ Chana Dal~ Sesame~ Puffed Paddy Rice Powder Panchakajjaya" ... for today's Shri Krishna Janamshtami Naivedyam ... Panchakadayi/ Panchakajjaya is a sweet dish prepared using five ingredients hence the name pancha meaning five kachaya meaning that which is prepared out the same .......

** This post has been re-edited in details along with new picture for better understanding of the dish. The method remains the same as written previously. 

** Panchakadayi/ Panchakajjaya is a Naivedyam offered to God and then distributed among family and friends during festive seasons. During Krishna Janamashtami it is always prepared in almost all homes in southern parts of India especially among konkani community. This is prepared usually with five ingredients hence the name panch which means five and kajjaya means merged together. There are many varities in which way this naivedyam is prepared with addition of different types of ingredients. Come festive season specially during the month of Shravan masa to Kartika masa when there are back to back festivals I am always in search for different concoctions of the same. But this one is completely the traditional Konkani Saraswat way of preparing Panchkadayi using chana dal, coconut, jaggery, layee pitto and tilu. So please do try it out and relish the same distributing among family and friends after offering it as naivedyam first to God. 

** Here is my Method of preparing Panchakadayi/ Panchakajjaya "Chane Dali~ Tilu~ Layee Pitte Panchakadayi/ Chana Dal~ Sesame~ Puffed Paddy Rice Powder Panchakajjaya" ... which I learnt from my Mother ....

** Ingredients :

Jaggery / Gud : 200 gms

Chana Dal / Black Gram Dal: approx. 1 cup

Freshly grated Coconut : 1 cups 

Cashew nut pieces : 2 tblsp

Black Til / Sesame : ½ tsp

White Til / Sesame : 1 tsp

Ghee : 1 tblsp

Cardamom Powder : ¼ tsp

Puffed Paddy Rice Powder / Layee pitto : as required. 

** Roast finely chopped cashew nuts, black til and white til separately and allow to cool. Mix them and keep them aside.

** Roast the chana dal/ Black gram dal in a thick bottomed vessel till slightly roasted. It should slightly turn into reddish color. 

OR

** Put the the same in a thick microwave glass plate and roast of high for 2-3 mins, mixing in between till evenly browned. 

** Allow the chana dal to cool a little bit say for 5 mins and then put it in a mixer grinder and grind to a coarse powder. Remove and keep this aside ready.

** Melt gud / goda / jaggery cut into pieces in a thick bottomed kadai on low heat. You can add in a tablespoon of water if desired, ie if you feel it will get burnt at the bottom. I have not as with practice, you adjust the heat and melt the jaggery by stirring often.

** Let the jaggery completely melt, now on medium heat bring it to a boil. Once it comes to a full boil, lower the heat and let cook of 3-4 minutes only. You should be careful at this step as the jaggery should not get overcooked or else it will turn hard. You should get just about one thread consistency.

** Immediately add in the finely grated fresh coconut (only the top white part of the coconut should be used). Mix well and keep stirring for 3-5 minutes. Keep the heat low and do not overcook this or else again the chances of caramelisation increases. 

** Add ghee and mix well, leave to cool completely. This is called churnu / churan. Once the churnu has cooled to room temperature. Add in the roasted nuts, cardamom powder and til, mix well and then finally add in the coarsely powder chana dal little by while mixing it with the churan all the time. 

** Do not add the roasted gram powder in one go, keep mixing and adding till you find that the churan is getting mixed well into the powder and not staying in lumps. It is important to mix the chana dal well before you add in the layee pitto as you will have to check how much of the jaggery the gram has absorbed first. 

** Finally now add in a handful of layee pitto/ puffed paddy rice powder and mix well. Add more if necessary after checking the wetness of the panchakadayi. The layee pitto absorbs moisture so again be careful and do not add in excess. Add little by little until the desired consistency is obtained. 

** Panchakadai / Panchakajjaya is ready as Naivedyam / Prasadam to be offered to God. Remains good for a few days in fridge. Serve at room temperature to family and friends. Naivedyam / Prasadam should always be shared and eaten. Stay blessed .... Always.

** Note : You have to be careful towards the addition at the end and plz. do not add further if you find it getting too dry as the panchakadayi dries out a little bit later on too, also a handful of layee pitto is also added which also absorbs the moisture within. I have given approximate amount of roasted gram/ putani to be powderd, you may increase or decrease the amount to be added as per your judgment.