Avalakki ( poha) panchakajjaya

 

Ingredients 

Thin avalakki (poha//beaten rice)—2 cups

Fresh grated coconut (Kayi turi//nariyal)—1/2 cup

Jaggery powder ( Bella//gud)—1/2 cup

Aaralu( puffed paddy//rajgira)—1/2 cup

Black til ( yellu//sesame seeds)—1 tablespoon 

Ghee-2 teaspoon 

Cardamom pods (ellaki//elaichi)—3 

Method 

Dry roast black til on low flame till you get a nice aroma ( do not burn it)

Remove from stove and let it cool completely.

Powder cardamom .

Now take a mixing bowl add all the ingredients together and mix well.

  

Now avalakki panchakajja is ready 

This can be kept in fridge for 3 to 4 days.

Note;; kabbu pieces ( sugar cane ) —1/2 cup is also added to this panchakajjaya. (I have not added as I did not had)

This is a traditional and special offering prepared as naivedya for siddi Vinayaka vratha ( ganesha habba//puje),gana Homa( Ganapathi homa) krishna janmashtami.