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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.
Roast the Lentils and Seeds
Grind the Dal
Combine the Ingredients
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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.
This south_indian recipe takes 25 minutes to prepare and yields 6 servings. At 327.33 calories per serving with 7.94g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Finish with Ghee
Use roasted moong dal instead of chana dal for a different flavor profile, often called 'Pasi Paruppu Panchkadayi' in Tamil Nadu.
Add 2 tablespoons of chopped, ghee-roasted cashews or almonds for extra crunch and richness.
Incorporate 1 tablespoon of roasted poppy seeds (khus khus) along with the sesame seeds for a nuttier taste and texture.
Substitute the ghee with an equal amount of melted coconut oil to make the recipe fully plant-based.
Chana dal is an excellent source of plant-based protein, which is vital for muscle repair, cell generation, and overall body function.
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.
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.
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.
Panchkadayi is a traditional sweet and should be enjoyed in moderation. While it contains beneficial ingredients like protein-rich chana dal, mineral-rich jaggery, and healthy fats from coconut, it is also dense in calories, sugar, and fat.
A half-cup serving of Panchkadayi contains approximately 300-330 calories, depending on the exact quantities of jaggery and ghee used.
It is not recommended, as fresh coconut provides essential moisture and authentic flavor. If you must use desiccated coconut, you can try soaking it in 2-3 tablespoons of warm milk for 15 minutes to rehydrate it, but the texture will be different.
Due to the fresh coconut, Panchkadayi should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Yes, you can easily make a vegan version of Panchkadayi by substituting the ghee with an equal amount of melted virgin coconut oil.