Panchamrut Video by Tarla Dalal

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Panchamrut Video. Panchamrut is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on.

Recipe Description for Maharashtrian Panchamrut, Panchamrut Sweet and Sour

Preparation Time: 15 mins
Cooking Time: 5 mins
Makes 1.25 cups
Show me for cups

Ingredients

For Maharashtrian Panchamrut
1/2 cup roasted and coarsely crushed peanuts
1/2 cup roasted and coarsely powdered dry coconut (kopra)
1/4 cup roasted sesame seeds (til) powder
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
10 to 12 curry leaves (kadi patta)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/4 cup tamarind (imli) pulp
1 tsp chilli powder
1 tbsp raisins (kismis)
1 tbsp chopped cashew nut (kaju)
1/2 cup chopped jaggery (gur)
1/2 tbsp goda masala
salt to taste

Method

For maharashtrian panchamrut

To make {span class="bold1"}maharashtrian panchamrut{/span}, heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds.
Add the fenugreek seeds and sauté on a slow flame for 10 seconds.
Add the asafoetida and sauté on a slow flame for 10 seconds.
Add the turmeric powder and sauté on a slow flame for 10 seconds.
Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts.
Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil.
Serve the {span class="bold1"}maharashtrian panchamrut{/span} hot.

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RECIPE SOURCE : Swadisht Subzian