Fullmeals

Chana Dal Panchakajjaya

Name: Chana Dal Panchakajjaya
Prep time: 10 min
Total time: 10 min
Yield: 4 People
Cuisine: Indian
Ingredients: 3/4 cup Fried Chana Dal; 3/4 cup Grated Coconut; 3/4 cup Sugar; 2 tsp White Sesame Seeds; 2 tsp Cardamom Powder; 1.5 tsp Ghee

Recipe by Kamath's Veg & Non-Veg

Ready in10 min
Prep10 min
CuisineIndian · South Indian
Serves4 People
DifficultyEasy
Calories~365 kcal

Ingredients

Main Ingredients

3/4 cupFried Chana Dal
3/4 cupGrated Coconut
3/4 cupSugar
2 tspWhite Sesame Seeds
2 tspCardamom Powder
1.5 tspGhee

Step-by-Step Instructions

1.Prepare Chana Dal Powder
Take 3/4 cup of chana dal and dry roast it in a pan until it turns light brown. Ensure no oil or ghee is used during roasting. Once cooled, transfer the fried chana dal into a mixer jar and grind it coarsely, ensuring it's not a fine powder but has a slightly rava-like texture. Pour the ground chana dal into a separate bowl.
2.Combine Coconut and Sugar
On a clean plate, add 3/4 cup of grated coconut and approximately 3/4 cup of sugar. Using your hands, thoroughly mash and mix the coconut and sugar together. Continue mashing until the sugar starts to melt slightly and the mixture becomes moist, indicating the sugar has released some water.
3.Add Cardamom Powder
Sprinkle 2 teaspoons of cardamom powder over the coconut and sugar mixture. Continue to mash and mix with your hands to evenly distribute the cardamom powder.
4.Incorporate Chana Dal Powder
Gradually add the coarsely ground chana dal powder to the mixture. Mix it in thoroughly with your hands, ensuring all ingredients are well combined.
5.Add Sesame Seeds and Ghee
Add 2 teaspoons of lightly fried white sesame seeds to the mixture. Then, add 1.5 teaspoons of ghee. Mix all the ingredients together with your hands until everything is uniformly combined and the mixture has a slightly crumbly texture.
6.Serve Panchakajjaya
The Chana Dal Panchakajjaya is now ready. Serve it as a Prasad or a sweet snack. It can be stored at room temperature for 3-4 days or refrigerated for up to a week.

Ready in

10 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~365 kcal

Recipe by Kamath's Veg & Non-Veg on YouTube

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 6 ready

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Chana Dal Powder
Take 3/4 cup of chana dal and dry roast it in a pan until it turns light brown. Ensure no oil or ghee is used during roasting. Once cooled, transfer the fried chana dal into a mixer jar and grind it coarsely, ensuring it's not a fine powder but has a slightly rava-like texture. Pour the ground chana dal into a separate bowl.
Combine Coconut and Sugar
On a clean plate, add 3/4 cup of grated coconut and approximately 3/4 cup of sugar. Using your hands, thoroughly mash and mix the coconut and sugar together. Continue mashing until the sugar starts to melt slightly and the mixture becomes moist, indicating the sugar has released some water.
Add Cardamom Powder
Sprinkle 2 teaspoons of cardamom powder over the coconut and sugar mixture. Continue to mash and mix with your hands to evenly distribute the cardamom powder.
Incorporate Chana Dal Powder
Gradually add the coarsely ground chana dal powder to the mixture. Mix it in thoroughly with your hands, ensuring all ingredients are well combined.
Add Sesame Seeds and Ghee
Add 2 teaspoons of lightly fried white sesame seeds to the mixture. Then, add 1.5 teaspoons of ghee. Mix all the ingredients together with your hands until everything is uniformly combined and the mixture has a slightly crumbly texture.
Serve Panchakajjaya
The Chana Dal Panchakajjaya is now ready. Serve it as a Prasad or a sweet snack. It can be stored at room temperature for 3-4 days or refrigerated for up to a week.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 1 swap

No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

AllergensThis recipe contains coconut and sesame.

CoconutSesame

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

RefrigerateUp to 4 days
Store at room temperature for 3-4 days or in the refrigerator for up to a week.
StoreUp to 4 days
It can be stored at room temperature for 3-4 days or refrigerated for up to a week.

Variations

Simple ways to adapt this recipe.

Use moong dal instead of chana dalIngredient swap
Use black sesame seeds insteadIngredient swap
Use black sesame seeds instead of white sesame seeds.

Helpful Tips

Small details that can improve the final result.

Ingredient noteYou Can Substitute Chana Dal
You can substitute chana dal with moong dal for a variation.
Ingredient noteBlack Sesame Seeds Can Be
Black sesame seeds can be used instead of white sesame seeds.
TipAdjust Sugar Quantity According to Your Preference
Cooking tipStore at Room Temperature for 3
4 days or in the refrigerator for up to a week.