Panchkadayi

Grind the Dal

• Once the chana dal is completely cool, add it to a grinder or food processor.
• Pulse in short bursts until you achieve a coarse, grainy powder similar in texture to fine semolina (rava). Do not over-grind into a fine flour, as this will make the final dish pasty.

Combine the Ingredients

• In a large mixing bowl, combine the ground chana dal, jaggery powder, freshly grated coconut, and the roasted sesame seeds.
• Add the green cardamom powder and the pinch of edible camphor (if using).
• Mix all the ingredients thoroughly with a spoon or your hands until evenly distributed.

Finish with Ghee

• Pour the melted ghee over the mixture.
• Use your fingertips to gently rub the ghee into the mixture. Continue mixing until everything is well-incorporated and has a uniform, crumbly, and moist texture.
• Panchkadayi is now ready to be served as a dessert or offered as prasadam.