• EASY step by step KADALE PANCHAKAJJAYA recipe
• Before beginning the recipe, some preparations we should be making. Take good quality clean pest free kadale or brown chickpeas. Grate the dry coconut, keep them ready. If using block of jaggery, grate them and keep aside.

Frying:

• To begin making this recipe, heat a thick bottomed wok or pan. Since we are frying the ingredients for long time and to prevent burning them, we use thick bottomed wok.
• Pro tip: Fry the ingredients on medium to low heat to prevent burning.
• Add kadale or black chana to pan, fry them well on medium to low heat. As you begin frying the colour will be dark brown but as the frying continues, the colour of kadale becomes light brown, slightly swollen and the skin of few become black. Few kadale skin also break open.
• You get nice aroma at this point of frying. This takes approximately 20 minutes. (This frying time vary as per your heating element). It indicates they are fried well from skin to inside.
• If we fry on high heat, kadale becomes black from outside and are not fried from inside.
• After frying them to perfection, make sure to cool them. Pour them on a plate and cool them.
• Dry roast dry coconut on low heat, as coconut gets burnt very easily on high heat. They slightly change colour, do not make them too dark, you will get burnt aroma. It took approximately 2 to 3 minutes. Cool them and keep this aside.
• Next, we will fry sesame seeds, you have to dry roast this on medium heat with continuously frying otherwise they get burnt. As we fry sesame seeds start spluttering. It took around 4 to 5 minutes. Stop at this point and cool them.
• Keep aside until we make the jaggery syrup.

Grinding and mixing:

• Fried cooled kadale or brown chana is powdered fine using a high-speed mixer or spice blender. If there are slight coarse particles, its ok you can use the same to make panchakajjaya.
• Take a bowl, mix the powdered kadale, roasted cooled dry coconut and sesame seeds. Mix well and keep this aside until we make jaggery syrup.

Making jaggery syrup:

• Take jaggery in a thick bottomed pan, add water and mix well. If you are using big jaggery blocks, then you will need more water. I have used liquid jaggery, so not much water is required to dissolve the jaggery.
• Dissolve jaggery and boil the syrup well. Boil on medium heat, the syrup starts boiling well. Now check the consistency. We should get the soft ball jaggery syrup consistency for making panchakajjaya.
• Take a bowl with a spoon of water and add few drops of boiling jaggery syrup. The syrup should not dissolve and form soft ball when we bring it together.
• Here in this video recipe, I have shown the soft ball jaggery syrup consistency. If it has not reached, then it dissolves when added to water.
• This is perfect jaggery syrup for panchakajjaya. Now switch off the heat, do not boil for more. If you boil for more time, it will reach hard ball consistency, panchakajjaya becomes hard.
• Add ghee to the syrup, mix well and continue with next step. If you wish, can add another 1 or 2 tbsp of ghee. We add ghee at the end to retain the aroma in panchakajjaya.

Mixing of syrup and powder:

• After the syrup is ready, keep the heat on low and add panchakajjaya dry ingredient mixture. Start mixing on low heat for a minute. The panchakajjaya mixture will be semi-liquid in the beginning and as it starts absorbing the syrup it dries up.
• Switch off the heat, remove the wok from heat, keep on the kitchen counter and break all the lumps of panchakajjaya.
• At this stage if you want the panchakajjaya to be like small lumps, you can keep them as it is. However, break only large lumps.
• Here in the video, I have shown how to break the lumps in panchakajjaya. We have to do this quickly when the mixture is warm in the hot wok. If it cools down, they become hard and cannot break them.
• With your hands break the lumps in panchakajjaya and its ready. So here is a delicious and divine kadale panchakajjaya.

Storing and serving suggestions

• Kadale panchakajjaya can be stored for 10 to 15 days. It must be stored in airtight container to retain the freshness. Use a clean dry spoon while serving the panchakajjaya. This prasad is usually served as it is in its native form.