Panchakhadya
(A dry Indian sweet made from 5 ingredients offered as prasad to the gods.)
‘Panch’ means five. This is made using 5 ingredients whose name begins with the marathi alphabet ‘Kha'(ख)-
खोबरं (Dry coconut),
खिसमीस (Raisins),
खसखस (Poppy seeds) ,
खारीक (Dry dates) and
खडीसाखर (Sugar).
This dish is made as an offering to the Indian gods(prasad) especially made during the Ganapati festival. This is a dry prasad (offering), which can be stored in an airtight container for 10-12 days.
Ingredients
1 cup grated dry coconut (Sukha nariyal)
1/4 cup dried dates powder (Khajur)
1/4tbsp poppy seeds (Khuskhus)
1 tbsp raisins (Khismis)
1/4cup rock sugar/powdered sugar (Khadishakkar/ pithisakhar)
1/2tsp cardamom powder (Elaichi powder)
Method
Grate the dried coconut. You can use store-bought grated/ desiccated coconut too. Dry roast it on a low flame in a deep pan (kadhai) for about a minute. Transfer to a bowl and let it cool.
Dry roast the poppy seeds until they change color to golden brown (about a minute). Transfer to another bowl and let them cool too.
Cut the raisins into small pieces.
Add roasted coconut, poppy seeds, sugar, and dried date powder to a grinder. Add cardamom powder and grind till you get a coarse mixture.
Add the chopped raisins.
Panchkhadya is ready!
Notes –
Store in an airtight container. This can be stored for 10-12 days.
You can add small pieces of dried dates if you don’t want fully powdered panchakhadya.
I prefer powdered sugar, as it becomes easy to grind the other ingredients with it.
Grinding dry dates in a grinder jar may not be a good idea. It needs more power to powder it, and so it affects the motor of your grinder. Store-bought dry dates powder is a great option. If it is not available, just chop them into small pieces using a knife, and add them after the grinding is done.
Panchakhadya
Ingredients
- 1 cup grated dry coconut (Sukha nariyal)
- 1/4 cup dried dates powder (Khajur)
- 1/4tbsp poppy seeds (Khuskhus)
- 1 tbsp raisins (Khismis)
- 1/4cup rock sugar/powdered sugar (Khadishakkar/ pithisakhar)
- 1/2tsp cardamom powder (Elaichi powder)
Method
- Grate the dried coconut. You can use store-bought grated/ desiccated coconut too. Dry roast it on a low flame in a deep pan (kadhai) for about a minute. Transfer to a bowl and let it cool.
- Dry roast the poppy seeds until they change color to golden brown (about a minute). Transfer to another bowl and let them cool too.
- Cut the raisins into small pieces.
- Add roasted coconut, poppy seeds, sugar, and dried date powder to a grinder. Add cardamom powder and grind till you get a coarse mixture.
- Add the chopped raisins.
Notes
- Store in an airtight container. This can be stored for 10-12 days.
- You can add small pieces of dried dates if you don’t want fully powdered panchakhadya.
- I prefer powdered sugar, as it becomes easy to grind the other ingredients with it.
- Grinding dry dates in a grinder jar may not be a good idea. It needs more power to powder it, and so it affects the motor of your grinder. Store-bought dry dates powder is a great option. If it is not available, just chop them into small pieces using a knife, and add them after the grinding is done.
