Panchakajjaya

ganesh chaturthi 2009
Wish you all a very happy Ganesh Chaturthi.

We had great festival celebrations at home today. We brought home a small Ganesha idol yesterday. We spent last two days shopping for pooja materials and getting everything ready.

ganesh chaturthi 2009-1
V built a beautiful mantapa . I prepared a traditional spread as offering. We did the pooja to the best of our knowledge. For the most part, we followed this vidhi. We had a nice ceremonial pooja. Such a calm, peaceful and comforting celebrations. It felt like being at home in India.

panchakajjaya
I was thinking about what to post on this auspicious occasion. And I thought the panchakajjaya – mixture of 5 types of delicacies, would be the best. This is a common offering, also is known to be prasadam, prepared for different poojas. At our place, those who bring home Ganesha idol make this in big quantities to share with the people who come to see the idol. While growing up, we kids, loved to go to neighbors houses to see Ganesha and get the prasadam.

Aayi says, in olden days, dalia was prepared at home from the chana. But it is a very long procedure and since it is readily available in markets, everyone(that I know of) buy it from stores.

I updated Vayna pooja & patholi post with aayi’s pooja at our native. Check out.

Ingredients:
1 cup dalia (roasted chana dal/hurigadale/putani)
1 cup powdered sugar
2-3 tbl spns white sesame seeds
1 tbl spn ghee
2 tbl spn dry coconut (optional)
1/2 tea spn cardamom powder

Method:
Grind dalia to a powder. Add sugar and mix well. Take them out in a bowl.
Dry roast sesame seeds on a medium flame.
Add the sesame seeds, dry coconut, ghee, cardamom powder and mix well.

24 Comments for “Panchakajjaya”

geeta

says:

hi shilpa and aunty

HAPPY GANESH CHATURTHI TO YOU ALL.

I was looking something like this on this day on your website. But idol Puja in US unimaginable!!!!!

feeling lucky to comment first

Priya

says:

Happy Ganesh Chaturthi to you too Shilpa and all your family! What a lovely post. Made me happy just looking at all your preparations and quiet little celebration. Inspires me to make more of an effort next year. Thanks for sharing.

Samira

says:

Hey I am not properly able to view your blog. I m missing the old format very much. and also not able to view all of the recipes of a particular month in the archives. whats the probs???

says:

what do you mean by not able to view the blog? Could you be specific, that would help us improve the template. We are still working on template, so it will take some time to resolve all issues. And no, we won’t be putting back old template due to technical reasons

Anupama

says:

Vey beautiful! Every item looks delicious. You mention about bringing home the Ganesh idol. Are there any stores that sell the idols? Please let me know.

says:

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” 🙂

Lakshmi

says:

Happy Gowri and Ganesh Chaturthi to you Shilpa.

I had brought Gowri and Ganesha idols from India and sure it felt like back home. I did the complete vrata with so much satisfaction. I made the same modaks like in your pic.

says:

Happy Ganesh Chaturthi to you and ur family.
I have been an avid follower of ur site for a long time now.I am from Goa and reading ur recipes reminds me of some forgotten goan recipes. 🙂

says:

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

Anjali Sardesai

says:

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

Suma

says:

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.

Poornima Prabhu

says:

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.

says:

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?

says:

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) :).

says:

Hello Shilpa,
I am a big fan of your aayi’s recipes blog. Very authentic & traditional konkani recipes. I have tried a number of them & they have turned out really well. I prepared panchakajjaya for choodi pooja this time. I made small packets of it & distributed it along with the traditional choodi to our community women. I loved your post on choodi vidhaan as well. Keep up with the good work.

says:

Hello Shilpa,
I am a very big fan of your blog “aayi’s recipes”. Its very well presented. I have tried a number of recipes which have turned out very well. Actually, it helped me to develop interest in cooking & develop my own food blog as well.
I prepared panchakajjaya for choodi pooja twice & distributed it in small packets along with the choodi to our community women. Everybody loved it.
Thanks for such a wonderful platform sharing recipes. Looking forward for more posts.

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