Saturday, January 23, 2010

Indian Sweets Recipes - Panchakajjai - Coconut based

This is a very common South Indian sweet - common for all festivals such as Ugadi, Krishna Janmastami, Ganesha Chaturthi, Diwali etc.

This is called so because pancha (five) kajjai (ingredients).

Serves: 3-4
Time to prepare: 20 minutes

Ingredients:
  • 250 gms - Moong (aka Hesaru kalu in Kannada)
  • 2 cups - coconut gratings
  • 2 tsps - white Til seeds (aka ellu in Kannda)
  • 2 cups - sugar
  • 2-3 cardamom pods - nicely crushed
  • 3 tsps Ghee (clarified butter)
Method:
  1. Dry roast the Moong til nicely brown in color - grind in a food processor coarsely
  2. Dry roast the Til seeds seperately.
  3. Mix all the ingredients well.
  4. Panchakajjai is ready... ENJOY!!
Tip:
a. You can replace Moong - with chana (bengal gram 1:1) or Avalakki (500 gms) to get different kinds of Panchakajjai.

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