Panchkadai With Roasted Gram (Putani/Hurikadale Daali).

"Hurikadale Panchkadai / Putani Panchakajjaya / Roasted Gram Naivedyam" … Last Sunday of Shravana Masa and the Chudi Puja comes to an end for this season today … Here Is the Prasadam / Naivedyam for all my friends … Stay Blessed …. 

Prepared this Naivedyam to God and then distributed among family and friends. We Konkani Saraswat have a tradition of preparing choodi / chudi an assorted flower and durva tied together and offering the same to Tulasi and other God’s in our Puja mandir at home along with veedo / veeda (Betel leaf with Supari (Betel Nut)). I will soon write an article on this traditional puja when time permits.Today being the last puja day during the month of Shravan I prepared this Panchkadai / Panchakajjaya as an Naivedyam. I have posted many similar Naivedyams before which are on similar lines with minute differences. Here is one such Naivedyam prepared using churan prepared out of jaggery and coconut. I am sure your family will love this one. Please do let me know.

Ingredients :

Jaggery / Gud : 200 gms

Hurikadale Daali / Roasted Gram / Putani : approx. 1 cup

Freshly grated Coconut : 1 cups 

Cashew nut pieces : 2 tblsp

Black Til / Sesame : ½ tsp

White Til / Sesame : 1 tsp

Ghee : ½ tsp

Cardamom Powder : ¼ tsp
Puffed Rice Powder / Layeer 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 Hurikadale Daali / Roasted Gram / Putani in a thick bottomed vessel till slightly roasted. Say for 3-4 mins.

OR

** Put the Hurikadale Daali / Roasted Gram / Putani in a thick microwave glass plate and roast of high for 2-3 mins. 

** Allow the Hurikadale Daali / Roasted Gram / Putani 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 roasted gram 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 turning too dry. The amount of powder to be added really depends on the thickness and wetness of the churan. So this is something that is left to individual judgement.

** Finally add in a handful of layeer pitto / puffed rice powder and mix well. Addition of this is optional, but we always add in as it absorbs the extra moisture if any and also give bulk to the panchakajjaya. If it is not available you can leave it out, though traditional the same is always added. 

** 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 panchakadai 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 powdered, you may increase or decrease the amount to be added as per your judgment.

** 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.

** An earnest Request : For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.