(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 –

1. Store in an airtight container. This can be stored for 10-12 days.

2. You can add small pieces of dried dates if you don’t want fully powdered panchakhadya.

3. I prefer powdered sugar, as it becomes easy to grind the other ingredients with it.

4. 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.