How to make Panchkhadya -
Laddoos made from rava mixed with nuts, some times served as ‘Prasad’.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina, Cashewnuts (काजू)
Cuisine : Maharashtrian
Course : Desserts
For more recipes related to Panchkhadya checkout Basbousa, Suji Aur Badam Ka Halwa, Semolina Halvash, Sooji Aur Besan Ka Halva . You can also find more Desserts recipes like Basundi Pre-Mix - SK Khazana Pineapple and Red Pumpkin ka Halwa Caramel Banana Self Saucing Chocolate And Coffee Pudding
Panchkhadya Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Panchkhadya Recipe
Semolina 1 cup
Cashewnuts chopped 5
Walnuts chopped 3
Almonds chopped 6
Pistachios chopped 8
Ghee 1/2 cup
Raisins 1 tablespoon
Sugar 1 cup
Milk 1 cup
Method
Step 1
Heat two teaspoons of ghee and lightly fry cashewnuts, walnuts and almonds. Keep aside. Heat two tablespoons of ghee in a deep pan and roast semolina on low heat till it turns light brown.
Step 2
Add sugar and milk and cook till the mixture becomes sticky. Add the remaining ghee and mix. Add the lightly fried cashewnuts, walnuts, almonds and pistachios and raisins to the mixture and mix well.
Step 3
Remove the pan from heat and keep it covered for about fifteen minutes. Divide into eight to ten equal portions and shape them into laddoos.
Step 4
Serve when cool and dry. These laddoos do not keep for long so should be consumed fast.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
