panchkhadya recipe | panchakajjaya recipe | easy panchkhadya prashad (naivedyam)

Panchkhadya recipe with step by step pics. Panchkhadya is basically a mixture of 5 edible ingredients that is offered to the deities and then served as prashad or prasadam to everyone.

Panch means five and khadya means food ingredient. The word panchkhadya is a Maharashtrian word and panchakajjaya is a kannada word.

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panchkhadya recipe

There are many variations of panchkhadya. the panchkhadya recipe I am sharing is the one which I often make during pooja or festivals. I first came across this recipe in a book many years back and from then onwards I am making it. i also make another version with bananas which is my mom’s method and I will share that too.

This panchkhadya recipe has an easy method and if you have the ingredients roasted well, then within 5 minutes you can make this panchkhadya prasad. Here I have roasted some of the ingredients, so this takes about 15 minutes.

Though panchkhadya is made during festivals and poojas, but this panchkhadya recipe can also be served as a healthy and delicious snack. So you can make it on regular days also and enjoy them any time. You can make in bulk and store it in airtight container.

Panchkhadya is also offered as prashad in temples. when there is too much to do during religious occasions and less time, you can easily make panchkhadya and offer it to the deities.

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Panchkhadya Recipe

5 from 1 vote
Panchkhadya is basically a mixture of 5 edible ingredients that is offered to the deities and then served as prashad to everyone.
panchkhadya recipe, panchakajjaya recipe, easy panchkhadya prashad (naivedyam)
Author:Dassana Amit
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins
Course:sweets
Cuisine:karnataka,maharashtrian,south indian
Diet:vegan
Servings (change the number to scale):1 bowl
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup murmura (puffed rice or kurmura)
  • ¼ cup peanuts (moongphalli)
  • ¼ cup roasted chana dal (bhuna chana dal)
  • 3 tablespoons white sesame seeds (safed til)
  • ¼ cup jaggery powder or grated jaggery (gud)

INSTRUCTIONS

  • Heat a heavy kadai. Keep the flame to a low or medium-low and add ¼ cup peanuts.
  • Stirring often roast the peanuts.
  • Roast till you see some black spots on the husks and the peanuts have become crunchy. The peanuts should be roasted well and should not have any rawness from the center.
  • Remove the peanuts and add in a bowl.
  • Now add 1 cup puffed rice (murmura or kurmura) in the same kadai.
  • Stirring often roast puffed rice till they are crisp. No need to brown them. Remove in the same bowl. If the murmura are already crisp, then no need to roast them. 
  • Add ¼ cup roasted chana dal in the kadai.
  • Stirring often roast chana dal till they become crunchy and crisp. Then remove. Do not brown them. If the roasted chana dal is already crisp, then no need to roast. 
  • Add 3 tablespoons sesame seeds and stirring continuously roast till the sesame seeds crackle. Remove. 
  • Mix well and let this mixture come at room temperature. It can be also slightly warm before you proceed to the next step. 
  • Then add ¼ cup jaggery powder or grated jaggery and mix well.
  • Offer panchkhadya as naivedyam to the deities.

NUTRITION INFO (approximate values)

Nutrition Facts
Panchkhadya Recipe
Amount Per Serving
Calories 96 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 44mg1%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin E 1mg7%
Calcium 44mg4%
Vitamin B9 (Folate) 10µg3%
Iron 1mg6%
Magnesium 19mg5%
Phosphorus 37mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make panchakajjaya or panchkhadya recipe:

1. Heat a heavy kadai. Keep the flame to a low or medium-low and add ¼ cup peanuts.

making panchkhadya recipe

2. Stirring often roast the peanuts.

making panchkhadya recipe

3. Roast till you see some black spots on the husks and the peanuts have become crunchy. The peanuts should be roasted well and should not have any rawness from the center.

making panchkhadya recipe

4. Remove the peanuts and add in a bowl.

making panchkhadya recipe

5. Now add 1 cup puffed rice (murmura or kurmura) in the same kadai. You can add less puffed rice if you want. You can also use paddy puffed rice.

making panchkhadya recipe

6. Stirring often roast puffed rice till they are crisp. No need to brown them. If the murmura are already crisp, then no need to roast them.

making panchkhadya recipe

7. Remove in the same bowl.

making panchkhadya recipe

8. Add ¼ cup roasted chana dal in the kadai.

making panchkhadya recipe

9. Stirring often roast chana dal.

making panchkhadya recipe

10. Roast chana dal till they become crunchy and crisp. Do not brown them. If the roasted chana dal is already crisp, then no need to roast.

making panchkhadya recipe

11. Remove in the same bowl.

making panchkhadya recipe

12. Add 3 tablespoons sesame seeds.

making panchkhadya recipe

13. Stirring continuously roast the sesame seeds.

making panchkhadya recipe

14. Roast till the sesame seeds crackle.

making panchkhadya recipe

14. Remove in the same bowl.

making panchkhadya recipe

15. Mix well and let this mixture come at room temperature. It can be also slightly warm before you proceed to the next step.

making panchkhadya recipe

16. Then add ¼ cup jaggery powder or grated jaggery. If you do not have jaggery, then you can add rock sugar or mishri.

making panchkhadya recipe

17. Mix well.

panchkhadya recipe

18. Offer panchkhadya as naivedyam to the deities. If not offering to the deities, then you can store in an air-tight container.

panchakajjaya recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.