This past fortnight has been such a hectic one at work that I have not been able to plan or make dishes for Ganesh Chaturthi ( aka Vinayaka Chavithi). This was when Aparna stepped in to suggest that I try Panchakajjaya, a traditional naivedyam from Karnataka. Not only did she suggest it, she sent me her recipe immediately AND then pinged her aunt for alternate recipes. So I have quite a few variations of Panchakajjaya with me right now. I made Aparna’s recipe for Hesaru Bele Panchakajjaya and have stashed away the others for future use. 🙂
The Panchakajjaya was very very easy to make, absolutely delicious and crunchy to boot. I can see why Ganesha would love it.
This is Aparna’s second contribution to the blog after Milagu Kuzhambu.
Makes: 1 Cup
Time: 30 Mins
- Hesaru Bele, Moong Dal, Pesara Pappu – 1/2 Cup
- Kadle Bele, Chana Dal, Senaga Pappu – 1/4 Cup
- Grated Coconut – 1/2 Cup
- Grated Jaggery – 1/3 Cup
- Ghee – 1 tsp (Optional, I did not use any)
- Green Cardomom – 4
Method to Make Hesaru Bele Panchakajjaya
- Peel and powder the green cardamom seeds.
- Roasting and Grinding the Dals
- Dry roast the moong dal till it is light brown.
- Dry roast the chana dal till it is light brown.
- Spread the 2 roasted dals in a plate to cool.
- Grind the dals to a coarse powder. The idea is to breakup the dal not to make a fine powder.
- Putting the Panchakajjaya Together
- Mix jaggery, coconut and ghee by hand till they are well mixed.
- Add the roasted dal powder and cardamom powder.
- Mix well.
- Offer as naivedyam and serve as prasadam.