Pitti Panchkadai / Powdered Pachakajjaya.

Pitti Panchkadai / Powdered Pachakajjaya / Panchakajjaya .......... Whole Black Chana + Hurikadle (Roasted Gram / Putani) + Khadi Sakkar (Raw Sugar Crystals) + Black And White Til (Sesame) ..... for Naivedyam ........

This is a simple Panchakadai / Panchkadayee / Panchakajjaya in powder form which is enjoyed as Naivedyam during auspicious days. Its almost similar to my earlier post on Black Chana Panchkadai as Naivedyam with some difference. I prepare this on any one of the festive days during the month of Shravan. But then it can be prepared anytime as the ingredients are available year round. Simple to make and great in taste do prepare this pachakadai and distribute to your family and friends.

** Roast 100 gms of whole black chana (small sized) on low heat till you get a nice aroma, say for 15-20 minutes. You can microwave them on low heat for 8-10 minutes too. Do not at any time fry for too long as the Panchkadai will then turn bitter. Remove and let cool a bit say 5 minutes. 

** Roast 50 gms of putani / hurikadale / roasted gram for 5-10 minutes or microwave for 5 minutes and keep this also aside to cool a bit.

** Also roast or microwave ½ cup of white til and ½ cup of black til (Sesame) on low heat till it starts to splutter. Remove and keep aside to cool.

** Now roast 1 cup of finely grated fresh white part of the coconut sirring often for few minutes or till it turns a little bit crispy. Keep mixing well, they should not get burnt. Remove and leave aside for some time to cool. Keep mixing in between so that they remain dry and not get lumpy.

** Add about 200 gms of Khadi Sakkar / crystal sugar in a mixer grinder and grind to a coarse powder. Remove and keep this aside. You can prepare the same with normal sugar too. In which case you can add it later on while grinding. 

** Put the roasted chana in a mixer grinder and pulse for few secconds. Remove and see if the skin have separated from the chana. If not you can pulse for another seccond or so. Now if you wish you can either dehusk the chanas or leave it as it is. I removed the top most separated skin from the mixer and let the rest be as it is. But just see to it that major part of the skin is removed. Add the roasted putani to the chana in mixer and further grind them both together to a coarse powder. Now add in the roasted white and black til and the ground khadi sakkar or normal sugar if using along with other ingredients and pulse them for a few seconds. Mix and again pulse them all together to get them powdered to a semi fine mixture. Remove on a large bowl and allow to cool a bit. 

** Now add in the roasted coconut and mix well. Add a tsp of cardamom powder and ½ tsp of fresh ghee and mix all together nicely. Keep this aside for some time. The mixture will dry out on its own. If too dry you can mix in a bit of powdered sugar to the same. The Pitti Panchkadai / Powdered Pachkadayee....is ready for Naivedyam to God.