7 September, 2021
Kadale Pancha Kajjaya …for Ganesha chaturthi |
ಕಡಲೆಬೇಳೆ ಪಂಚ ಕಜ್ಜಾಯ ….ಗಣಪನ ನೈವೇದ್ಯಕ್ಕಾಗಿ |
I do have lot many memories with regard to this temple special Prasada (Prashad). This dish is made in huge quantity and first offered to god and then distributed among the public in almost all the temples in south Canara as in Udupi, Kukke Subrahmanya, Dharmasthala and my most unforgettable fond memory is with Shri Narasimha swamy temple located in Sunnadahalli, Bhadravati.
And otherwise this is made during Shri Ganesha chaturthi to offer to the lord along with other specialties of the day like kadubu, modaka, chakkuli and kadale gugguri. And also we make this Pancha Kajjaya on Gokulashtami day as well, as an offering to Lord Shri Krishna
Many varieties of Pancha Kajjaya are made like Aralu (Puffed paddy) Pancha Kajjaya , Avalakki (rice flakes) Pancha Kajjaya , hesarubele (split green gram) Pancha Kajjaya, Kadale (chickpeas or split bengal gram) Pancha Kajjaya , hurigadale (roasted gram) Pancha Kajjaya , dry fruits & nuts Pancha Kajjaya. Today I’m here to share the recipe of Split bengal gram Pancha Kajjaya, which is as I said above, made in huge quantity in almost all the south Indian temples as offering/prasada
Will soon share the recipe of Kayi hooranada Kadubu, which is necessarily made on Shri Ganesha chaturthi day. Some how I’m missing out on this recipe even after so many years of blogging. Let me tell you, there are many recipes like that, which though I make on regular basis, but never shared here !! Should do asap
Ingredients : measuring cup used – 200 ml
- Split bengal gram/chana dal/Kadale bele – 1/2 cup
- Powdered jaggery – 1/4 cup (adjust)
- Dry coconut flakes – 1/4 cup
- Cardamom – 3 to 4
- Ghee – 1 tsp
- Black sesame seeds – 1 tsp
PROCEDURE :
- Dry roast the bengal gram until aromatic and turns light brown in color, without burning on medium low heat, transfer to a plate and let it cool
- Dry roast the coconut flakes until all the moisture is gone and releases nice aroma, remove to a plate and let it cool
- Transfer the roasted bengal gram to the mixie jar, add cardamom and grind into a coarse powder, then transfer to a bowl
- Now grind the roasted coconut flakes coarsely in the same jar, then transfer to the same bowl consisting of ground bengal gram
- Heat ghee in a tadka pan, put black sesame seeds and once it starts spluttering, remove from the heat
- Now add Jaggery powder and the prepared tempering to the ground mixture and mix everything well
- Offer to the Lord and distribute among all
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