No pooja is complete without an offering to God according to the Hindu rituals. And panchakajjayas are synonymous with poojas or prayers. Panchakajjayas are essentially a simple and delicious mixture of 5 ingredients served as naivedyam (as an offering) to the Lord while we worship them, whether it is at home or in temples. These panchakajjayas are then served as prasad to people.
Pancha means 5 in Sanskrit, hence panchakajjayas have to be a mixture of 5 (or more) ingredients.
A variety of pachakajjayas are prepared. Here’s a chickpea flour panchakajjaya prepared during a number of occasions. It’s called as chanedali pitta panchakkajaya in Konkani, kadale hittina panchakajjaya in Kannada.
We prepare this during Ganesh chaturthi, Krishna Janamastami and during a number of occasions as an offering to God. This panchakajjaya is also served in temples as panchakajjaya/prasad after naivedyam.
Here’s how this chickpea flour panchakajjaya is prepared traditionally. You’ll find other easy variations at the bottom of the recipe.
Preparation Time: 35 minutes
If you can’t find dried coconut (sun dried for few days) then use grated fresh coconut. But this panchakajjaya can’t be stored for more than a day. They tend to get spoilt very fast (due to the fresh coconut) unlike the panchakajjaya prepared using dried coconut that can be stored for a week.
If you use grated fresh coconut then you can use sugar without powdering (again another option to save your time and effort) it, as fresh coconut binds well with whole sugar to give out enough moisture content to bind together all the ingredients.
Tags: Panchakajjaya, chanedali pitti panchakajjaya, chickpeas, naivedyam, festivals, Ganesh festival, chaturthi, GSB Konkani recipe, vegan, recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine, prasad.Ashtami, chauthi