Panchakajjaya

Ingredients 

Kadale belle ( channa dhal)—1/2 cup

Dry grated coconut (kobbari//copra)—1/2 cup

Jaggery powder ( Bella//gud)—1/2 cup

White or black yellu ( til //seasame seeds)—2 tablespoon 

Cardamom pods ( ellaki//elaichi)—2

Ghee—2 tablespoon 

Cashews  Broken into pieces and raisins (godambi,drakshi)—2 tablespoon 

Method 

Dry roast kadale belle in a kadai or pan on low medium flame until it turns to golden brown colour.

Do not burn the kadale belle.

Transfer to a plate.

Now in the same kadai dry roast yellu until it splutters.

Transfer to a plate.

Now dry roast dry coconut until it slightly changes in colour and till crisp on low flame.

Transfer to a plate.

Fry drakshi and godambi adding a little ghee until raisins puffs up.

Now let all the  Fried ingredients Cool  completely.

 Firstly grind the roasted kadale belle to a fine powder.

Next grind yellu,kobbari along with cardamom one by one.

Transfer to a plate.

Now keep the pan back on stove, On low flame,add ghee ,once Little  hot Add jaggery powder.

Mix it well and allow it to boil stirring continuously.do not add any water.

Once jaggery and ghee fused together add kadale belle powder,keep stirring.

Add in yellu powder,coconut powder and dry fruits.

Keep mixing for a few minutes, until the mixture becomes dry.

Now panchakajjaya is ready .

Let it cool.

Panchakajjaya is offered as naivedya for lord Ganesha.

Note ;there are many types and versions of panchakajjaya.This type is served as prasada in temples after naivedya .