Friday, 16 December 2016

Panchakajjaya Recipe / Kadale Panchakajjaya Recipe.

Posted by Veena Karanth at 00:32:00
Prasada, which may be distributed in the temples in different forms but ultimately, devotion for the deities is something which is felt within and cannot be measured in any way. Shrines have their own way of distributing prasadam or neivedyam in different forms, one such prasada is the so called panchakajjaya which is made out of using any variety of lentil mixed with jaggery and cardamom powder. Aralu panchakkajaya, avalakki panchakajjaya, yellu panchakajjaya and the list goes on. The recipe which I am showing today is kadalebele panchakajjya where in, we use chana dal, powder it and mix it with jaggery. Basically, this Kadalele bele panchakajjaya is prepared during Ganesha festival where we offer this panchakajjaya as a prasada.


How To Prepare Kadalele Bele Panchakajjaya / Chana Dal Panchakajjaya.

The time taken to prepare this recipe is around 45 minutes and the quantity measured here in the ingredients yields about one medium sized bowl.

Ingredients For Kadalele Bele Panchakajjaya.

  • Chana dal ( bengal gram dal ) - 1 cup.
  • Jaggery - 3 / 4 cup.
  • Coconut scrapings - 3 / 4 cup.
  • Ghee ( clarified Butter ) - 1 tbsp.
  • Cardamom powder - 1 tsp.

Method To Make Chana Dal Panchakajjaya.

  • Dry roast the chana dal in a pan on a medium heat  until the dal changes its color into a brownish tinge.
  • Switch off the flame and allow the mixture to cool.
  • Now grind the roasted chana dal in small batches into a powder.
  • Take a big mixing bowl.
  • Add the jaggery pieces, coconut scrapings, cardamom powder and ghee into the bowl.
  • Mix it well.
  • Now add the powdered chana dal and mix it well so that the chana dal powder gets completely incorporated with jaggery.

Your sweet and delicious Kadalabebe panchakajjaya is ready to be served!!!!

KitchenMasti Points.

  1. See to it that the chana dal does not get burnt while frying. So, always fry under medium - low flame.
  2. You may increase the quantity of ghee for a richer taste.
  3. The panchakajjaya may be retained for 4 - 5 days if refrigerated.

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