Goan Style Panchakhadya | Ganesh Chaturthi Special Prasad | Naivedyam | Konkani Panchakadayi | Panchakajjaya recipe with detail step by step instructions and a video. Panchakhadya is a 5 ingredient Goan sweet preparation usually offered as naivedyam or prasad to God. This recipe is specially made during Ganesh Chaturthi and other Hindu religious festivals and poojas.
Goan Panchakhadya Ingredients
The name ‘Panchakhadya’ comes from the words ‘pancha’ meaning five and ‘khadya’ meaning ingredients as this recipe is made using only 5 basic ingredients. In this recipe, we make panchakhadya using moong dal, fresh grated coconut, jaggery, cashews and cardamom powder. The recipe is very quick and easy and takes only a few minutes to prepare.
Serving Naivedyam
During Ganesh Chaturthi, we serve prasad to everyone in small dried leaf bowls called as ‘dono’. A dono consists of a small serving of about a tablespoon of panchakhadya along with frest fruit slices like apple, banana, pomegranate, chikoo, etc. These types of donos are also made for poojas and palkhis in temples. After the pooja/ palkhi, each attendee is given one dono as prasad.
Panchakhadya needs to be prepared and served fresh. It can get spoilt if left outside for 5 hours or more. Alternately, after offering panchakhadya to God, it can be refrigerated and consumed for 3 – 4 days. In our home, we love eating leftover panchakhadya with rotis or fulkas. This combination tastes amazing.
You might also like to try out our Ganesh Chaturthi special recipes like payas, patoli and mangane.
You might also like some of our other Goan desserts like nachni satva , kangachi kheer , atwal , tavsali , amras , sheera and kangachi nevri.
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
Ingredients
- 1 and 1/2 Tbsp moong dal
- 1 cup fresh grated coconut
- 1/2 cup grated jaggery – adjust as per sweetness preferred
- 1/4 Tsp cardamom powder
- 20 cashews – chopped
Instructions
- Heat a pan. Add moong dal. Roast on a low flame till it becomes slightly reddish in colour.
- Add jaggery. Let the jaggery melt.
- Once the jaggery melts, add coconut and cashews. Mix well.
- Cook on a low flame for 2 minutes.
- Add cardamom powder. Mix well. Cook for 1 minute and switch off the flame.
Tips & Tricks
- Panchakhadya can be refrigerated and consumed for 3 – 4 days. Tastes great with roti/fulkas.
- You can adjust the measure of jaggery depending on the sweetness preferred.