Comments on: Panchakajjaya

By: Shilpa

Shilpa — Fri, 04 Sep 2009 13:52:40 +0000

Haha. I am in one of laziest moods these days. I cooked for the festival, that itself is a big thing u know .
Usually 1 tea spn is eaten at a time (unless you really love it so much and eat more) .

By: Pelicano

Pelicano — Fri, 04 Sep 2009 05:28:56 +0000

That is a nice mantapa that V made, and it is decorated so beautifully! I am glad to know you celebrated Ganesh Chaturti and did the pooja. You don’t prepare your own dalia at home?! What is so hard with stirring and stirring the chana over a low flame for an hour or more?

But kidding aside, I was wondering how the panchakajjaya is eaten? Does one take a small bowlful?

By: Poornima Prabhu

Poornima Prabhu — Wed, 26 Aug 2009 11:34:23 +0000

HI Shilpa,
Glad to know u enjoyed Chavathi and Vayana pooja.We make the panchakajjaya in a entirely different way.i think all Kerala GSB’s follow this method.Moong dal,chana dal are dry roasted and cooked along with Dalia.For ease v cook this in cooker(dals in 1 vessel and dalia in another).coconut milk is extracted and the cooked 3 ingredients are further cooked in 2nd and 3 rd coconut milk for say 15-20 mts..Jaggery is made into liquid form and strained into the cooked mixture .Once the mixture boils nicely simer for some time and switch off.After 5 mts add the 1 st (thick)coconut milk(do not heat again).add cardamom powder and it is ready to serve.Much more complicated than u’rs Shilpa.But heavenly taste and more healthy cos of dals and Jaggery.Tell me if u have heard of this or tasted it.
Keep up the good work…….looking forward to many more recipes for Navarathri and Deepavali.

By: Madhuli

Madhuli — Wed, 26 Aug 2009 09:10:56 +0000

Hey Shilpa wish you and your family too a very happy ganesh festival. I was surprised to see your blog in this new avatar!:)

By: Suma

Suma — Wed, 26 Aug 2009 08:49:05 +0000

Wow Shilpa…this post brought back fond memories of home back in India, we used to have an elaborate pooja with sumptuous food! Miss it all so much. Wish you happy Ganesh Chaturthi! Keep up the good work.

By: Anjali Sardesai

Anjali Sardesai — Tue, 25 Aug 2009 19:34:07 +0000

Dear Shilpa
Happy Ganesh Chaturthi to you too.
Maharashtrian Brahmin also make this type of ‘Prasad’. We call it ‘Panchakhadya’ or ‘Khirapat’.
Panch Khadya: Dry coconut(we can use desiccated coconut also), Khaskhas, Kharik(Dry dates), Bedana(Khismis) & Powdered Sugar. In addition to these five main ingredients we can add Kaju(Cashew), Badam(Almond), Charoli etc. Major part is of coconut, twothird the coconut is sugar, remaining three as per your liking.
You should keep coconut on the low flame till it turns golden. Put Khaskhas in coconut and stir for two mins. Kharik should be coarsely powdered in grinder. Mix all ingredients & ‘Khirapat’ is ready.
Anjali

By: Ramya's Mane Adige

Ramya's Mane Adige — Tue, 25 Aug 2009 14:43:36 +0000

delicious!!! I have always loved Panchakajjaya. Sure, you had a wonderful festival

By: violet

violet — Tue, 25 Aug 2009 00:43:41 +0000

do you cook the dalia pooja? it sounds delicious either way!

By: Shilpa

Shilpa — Mon, 24 Aug 2009 23:27:35 +0000

One of the Indian stores here had the idols. They are nothing like what we get in India, but when there is nothing else available, we thought this was a good choice. It was a small Ganesha statue . They also had “water immersion Ganesha”

By: medha shanbhag

medha shanbhag — Mon, 24 Aug 2009 18:26:39 +0000

Thanks a lot for sharing this receipe. One request can u tell simple way for ukadimodak. I have been trying bnut the outer coating turns out to be thick. So request if u can share ur method