This recipe is a healthy and tasty snack that can be made in less than 15 minutes. It is a great option for people with gluten intolerance or vegan diet.

The ashtami panchakajjaya is a dish made of chickpeas, potatoes, and spices. It is typically served with rice or rotis.

According to Hindu traditions, no pooja is complete without a gift to God. And poojas, or prayers, are identical with panchakajjayas. Panchakajjayas are a simple and tasty combination of five ingredients given as naivedyam (offering) to the Lord when we worship them at home or in temples. People are then given these panchakajjayas as prasad.

Pancha signifies five in Sanskrit, thus panchakajjayas must include five (or more) components. 

There are many types of pachakajjayas available. This chickpea panchakajjaya may be made for a variety of occasions. In Konkani, it’s known as chanedali panchakkajaya, while in Kannada, it’s known as kadale panchakajjaya.

As a gift to God, we make this for Ganesh Chaturthi, Krishna Janamastami, and other festivals. After naivedyam, this panchakajjaya is often offered as panchakajjaya/prasad at temples.

Traditional chickpea panchakajjaya is made by crushing entire chickpeas and then separating them from their husks. It’s a time-consuming and difficult procedure. Why bother separating chickpeas from their husk when you can buy dehusked split chickpeas these days? The recipe below shows how split chickpeas are used to make panchakajjaya. Other simple modifications may be found at the bottom of the recipe.

Ingredients:

  • chickpeas, 1 cup
  • a third of a cup of grated dry coconut
  • 3/4 cup jaggery powder
  • 2 tablespoons powdered cardamom
  • 2 tblsp. sesame seeds 
  • 3 tblsp. clarified butter

Time to Prepare: 35 minutes

Method of Preparation: 

  1. In a wok, dry roast split chickpeas until they start to brown and smell like fried chickpeas. Continuously sauté them to ensure that they all cook evenly. Allow them to cool fully before using.
  2. Set aside sesame seeds that have been dry roasted until they begin to sputter.
  3. After the fried chickpeas have cooled, mix them into a coarse powder and set it aside.
  4. Meanwhile, in a pan, combine powdered jaggery and 1/2 cup water. Allow all of the jaggery to melt in the water over medium heat. After that, let it to boil for 2 minutes.
  5. Toss in the cardamom powder, ghee, sesame seeds, and dry shredded coconut with the jaggery mixture.
  6. Then stir in the powdered chickpeas well.
  7. Panchakajjaya is complete. They are delicious whether served hot or cold. 
  8. This panchakajjaya will keep for 4-5 days in the refrigerator. 
  9. For more crunch and sweetness, sprinkle little more sugar on top of the panchakajjaya. (this is an optional step) (an option just in case the sweetness of the panchakajjaya is less)
  10. If you can’t locate dried coconut, use grated fresh coconut. However, in such scenario, the panchakajjaya will only be valid for one day. Because of the fresh coconut, it has a tendency to spoil.

Simple variants include:

1. Instead of the previous procedures, combine powdered jaggery with grated fresh coconut (instead of dried coconut) to produce enough moisture to bind all of the components together. Then combine the remaining ingredients with it. 

This is a quicker and easier method to make panchakajjaya, but it will only keep for a day. Because it contains fresh coconut, it spoils quickly.

2. To prepare this panchakajjaya, use sugar instead of jaggery. Mix sugar with grated fresh coconut until the moisture level is sufficient to bind all of the components together. Then combine the remaining ingredients with it. 

This is also a quicker and easier method to make panchakajjaya, but it only lasts a day. Because it contains fresh coconut, it spoils quickly.

Tags: chanedali panchakajjaya, chickpeas, naivedyam, festivals, Ganesh festival, chaturthi, kadale panchakajjaya, GSB Konkani dish, vegan, South Canara Konkani food, Konkani cooking, GSB Konkani cuisine, recipe

chauthi, Ashtami

The pancha kajjayam is a savory dish that is made with chickpeas and spices. This dish can be served as a side or as an appetizer.

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