Lhayee (puffed rice) Panchkadai.

Lhayee + Povu + Kobbu ghalnu Panchkadai ....... Pepared as Naivedyam /Prasadam during festive times specially during Ganahoma but with addition of sweet appos .....

In a thick bottomed kadai heat about 100 – 150 gms of grated gur (jaggery) with 2 tblsp of fresh homemade Cow's Milk Ghee (For Ganahoma Only Cow's milk and ghee are used) on medium flame. Sprinkle some water if necessary only. I do not add any water while preparing sweet dishes for bringing the gur / jaggery to thread consistency. 

When the jaggery melts completely bring it to a boil on high heat for 5-8 minutes, till it starts to thicken just a bit. Again lower the heat and add about 3 cups of freshly grated white part of the coconut and mix well. Let the coconut get fried well for a good 10 minutes on low heat. Remove and keep aside for the mixture to get cooled completely. This is called godda churnu (sweet churan). 

Fry or Micro wave ½ cup of black sesame and ½ cup of white sesame (Til) together till they splutter a bit. Remove and allow to cool. You can do the same in a thick bottomed Kadai.

Remove the outer skin of the 200 gms of sugar cane and cut them horizontally to 2 inch pieces. Then cut them into thick strips vertically. Keep this ready.

Now put the cooled churnu / churan in a large wide bottomed vessel add in the sugar cane strips, white and black til, 1 tsp of fine cardamom powder and mix well. Now add 2 large cups of thin variety poha / pova and mix well. Lastly add about 200 gms of Lhayee (puffed rice) and mix well. 

If too moist you can add another handful of poha or lhayee till you get an evenly and lightly coated mixture. The jaggery churan should lightly coat the poha and lhayee and should not be very sticky. The Lhayee Panchkadai is ready to be offered to God as Naivedyam during any festive times. 

Note: This is the same Panchakadai that is prepared during Ganahoma. However, you have to add in some sweet Appos to the same if using for Ganahoma Naivedyam.