“Naivedyam: Layee (Aralu)- Pova (Poha) Panchakadayi (Puffed Paddy Rice- Beaten Rice Panchakajjaya)” … Wishing you and your family a very happy and blessed Ananta Chaturdashi! … It is a beautiful and profoundly spiritual day that perfectly captures the cycle of the universe— from celebrating the infinite, eternal cosmic form of Shri. Vishnu to tenderly bidding farewell to Shri. Ganesha with the hopes of welcoming Him back soon next year … May the endless blessings of Shri. Anantapadmanabha (Shri. Hari) bring peace, protection, and prosperity to our life and may Bappa remove all obstacles from our path and bless us with choices blessings ...
Ganpati Bappa Morya! Pudhchya Varshi Lavkar Ya!
OM Namo Bhagavate Vasudevaya ...
** Panchakadayi (also known as Panchakajjaya) is a traditional and auspicious sweet Naivedyam (food offering) made by Hindus to God on festive occasions. While this sweet dish can be prepared on any festive day it is specially done so on Sri. Ganesha Chaturthi, Sri. Krishna Janmashtami and during the nine auspicious days of Navratri. There are plenty of recipes in preparation of panchakadayi, however, the main significance is to add 5 ingredients and prepare the same as offering.
** Ganahoma Panchakadayi differs slightly as it also includes sweet appos (paniyaram) and kobbu (sugar cane). Thus, prepared panchakajjaya is offered in into the agni kund of Ganahoma; a sacred Vedic fire ritual observed and dedicated to Sri. Ganesha along with banana, ghee, honey, coconut, durva etc. Ganahoma is an early morning ritual observed by Hindus often in their home especially if new. I am sure most Hindus are aware of these rituals, if not you can always watch You Tube channels.
** Again, my knowledge too is limited and I would not like to write anything wrongly, so let me share this simple Panchkadayi prepared by me on the auspicious occasion of Ananta Chaturdashi as an offering to both Shri Vishnu (Ananta) and Shri. Ganesha. This panchakajjaya includes main 5 items the very reason why it is called panchkadayi (panch meaning 5). The ten days long Ganesha Chaturthi comes to an end today, may Vignaharatha remove all obstacles from our life.
** Here is my recipe for “Layee (Aralu)- Pova (Poha) Panchakadayi (Puffed Paddy Rice- Beaten Rice Panchakajjaya)” … Amma’s style.
** Ingredients :
Layee/ Puffed Paddy Rice/ Aralu : 200 gms
Poha/ Pova/ Beaten Rice : 75 to 100 gms
Coconut/ Soyi/ Nariyal : 250 gms freshly grated
Jaggery/ Goda/ Gud/ Bella : 250 to 300 gms
Sesame Seeds/ Til/ Teelu : 2-3 tblsp (I have included both white and black)
Cardamom/ Ellaichi/ Yelu Powder : 1 tsp freshly ground
Cow’s Ghee/ Toop : 2-3 tblsp
** In a thick bottomed kadai add grated jaggery/ goda with ¼ cup of water+ 1 tblsp ghee and bring to a boil. Mix well in between taking care to see that the jaggery melts completely. Add the freshly grated coconut, mix well and continue to cook on medium heat for about 5-8 minutes until it thickens a little bit, this is called churnu. Remove from heat and keep it aside and let cool down to room temperature.
** Note : Do not add water in excess lest it thins out.
** You can either microwave or roast the black and white sesame seeds until they splutter a little remove, remove and keep aside ready.
** When the coconut churnu/ churan cools down add it into a wide bottomed vessel. Add in the roasted white+ black sesame/ til, cardamom powder, cow’s ghee and mix well. Now add the poha/ beaten rice and mix well. Do not worry if there is excess churan and the poha looks more moist, it will dry up as we add layee.
** Add 150 gms of layee/ puffed paddy rice and mix well with hands taking care to see that the churnu sticks evenly to both poha and layee. Check if the churan will still hold more of layee and only then keep adding little by little, as you go mixing all ingredients until required amount is added, do not make it too dry by adding excess.
** Note : Addition of both Layee (Puffed Paddy Rice) and Poha (Beaten Rice) to panchkadayi is little bit tricky and I always advise one learns it visually either in your home, with a relative/ friend or you can watch properly in You Tube. Keen observation always gives you the experience of learning the perfect method.
** Panchakajjaya should not be too dry or moist, the jaggery churan should lightly coat all of the poha+ layee, yet should not be very sticky. In addition, please do not worry if you go wrong a few times, we all learn from practice. I took my own sweet time learning to prepare it the right way, so just go ahead. Layee- Poha Panchkadai is a Naivedyam that is a must in most festive occasions among Hindus, so do try it.
** “Layee (Aralu)- Pova (Poha) Panchakadayi (Puffed Paddy Rice- Beaten Rice Panchakajjaya)” is done and ready to be offered as Naivedyam/ Prasadam to Shri. Ganesha and Shri Vishnu and then disturbed among family and friends. Godu Layee-Povu is a common Naivedyam dish in GSB homes often prepared on auspicious occasions. Children love it, so do elders, the very reason why it is often prepared on all festive occasions. Do give this recipe a try and enjoy with family.
** There are plenty of posts where you will find this snack served along with other dishes just use the search option for access and please do try it, sure to be loved by all at home. Again, there plenty of choices with small variations in preparing this sweetened beaten rice or any millet flakes, which you will find on browsing through my Blog. I will sharing more recipes as and when I prepare, do follow/ subscribe to my Blog, fb Page, Instagram for recipe updates. Stay Blessed- Spread Happiness.
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** Sharing a common link below to all “Godu Povu/ Sweet Beaten Rice/ Panchakadayi/ Naivedyam” recipes in the Blog. Do browse through in leisure and try them out as and when possible and enjoy with family …
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