Panchkadayi
A traditional no-cook sweet from coastal Karnataka, this crumbly mixture of roasted lentils, jaggery, and fresh coconut is fragrant with cardamom and ghee. A beloved festival offering, especially for Ganesh Chaturthi.
For 6 servings
Roast the Lentils and Seeds
1.Place a heavy-bottomed pan on low-medium heat. Add the chana dal and dry roast, stirring constantly for 8-10 minutes until it turns light golden brown and releases a nutty aroma.2.Transfer the roasted dal to a plate and allow it to cool completely to room temperature. This is crucial for proper grinding.3.In the same hot pan, add the white sesame seeds. Roast for 1-2 minutes, stirring, until they start to pop. Immediately remove them from the pan to prevent burning and set aside.Grind the Dal
1.Once the chana dal is completely cool, add it to a grinder or food processor.2.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
1.In a large mixing bowl, combine the ground chana dal, jaggery powder, freshly grated coconut, and the roasted sesame seeds.2.Add the green cardamom powder and the pinch of edible camphor (if using).3.Mix all the ingredients thoroughly with a spoon or your hands until evenly distributed.Finish with Ghee
1.Pour the melted ghee over the mixture.2.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.3.Panchkadayi is now ready to be served as a dessert or offered as prasadam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the chana dal on low heat to ensure it cooks through without burning, which is crucial for the flavor.
- 2The texture of the ground dal is key. It must be coarse like fine semolina (rava). A fine powder will result in a pasty texture.
- 3Always use fresh coconut for the best taste and moisture. Desiccated coconut will make the Panchkadayi very dry.
- 4If you only have a block of jaggery, grate it finely or crush it into a powder before measuring.
- 5For a richer flavor, you can lightly toast the grated coconut for 2-3 minutes until fragrant before adding it to the mix.
- 6Ensure the roasted dal has cooled completely before grinding, otherwise it will release moisture and become sticky.
Adapt it for your goals.
Ingredient Swap
Use roasted moong dal instead of chana dal for a different flavor profile, often called 'Pasi Paruppu Panchkadayi' in Tamil Nadu.
Add NutsAdd Nuts
Add 2 tablespoons of chopped, ghee-roasted cashews or almonds for extra crunch and richness.
Add SeedsAdd Seeds
Incorporate 1 tablespoon of roasted poppy seeds (khus khus) along with the sesame seeds for a nuttier taste and texture.
Vegan VersionVegan Version
Substitute the ghee with an equal amount of melted coconut oil to make the recipe fully plant-based.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of plant-based protein, which is vital for muscle repair, cell generation, and overall body function.
Provides Sustained Energy
The combination of complex carbohydrates from the dal and natural sugars from jaggery, along with healthy fats from coconut and ghee, provides a steady release of energy.
Source of Essential Minerals
Jaggery is an unrefined sugar that retains minerals like iron and magnesium. Sesame seeds are a great source of calcium, which is important for bone health.
Frequently asked questions
Panchkadayi is a traditional, no-cook sweet mixture from the coastal regions of Karnataka, India. It's made from five main ingredients ('panch' means five): roasted dal, jaggery, coconut, sesame seeds, and cardamom, bound with ghee. It is a popular offering (prasadam) during festivals like Ganesh Chaturthi.
