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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.

Here is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch.

It is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe.

Here is the authentic method of preparing this popular Maharashtrian accompaniment. We are sure you will love it. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder.

Panchamrut is served on special occassions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes

Enjoy how to make Panchamrut recipe with detailed step by step photos and video.

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Panchamrut recipe - How to make Panchamrut

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups (4 serving )
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  1. Dry roast the peanuts in a small non-stick pan on a medium flame for 2 minutes.
  2. Add the sesame seeds and roast on a medium flame for 1 minute.
  3. Allow the mixture to cool completely. Once cooled, blend in a mixer to a coarse powder. Keep aside.
  4. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds.
  5. When the seeds crackle, add the asafoetdia and capsicum and sauté on a medium flame for 2 minutes.
  6. Add the coconut, chilli powder, turmeric powder and cook on a medium flame for 1 minute.
  7. Add the peanut-sesame powder and ¾ cup of water, mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  8. Add the jaggery, tamarind pulp, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  9. Serve hot with chapatis.

Baitha Varan 
Methiche Varan 

Nutrient values per serving
Energy191 cal
Protein4 g
Carbohydrates16.4 g
Fiber4.5 g
Fat12.2 g
Cholesterol0 mg
Vitamin A317.3 mcg
Vitamin B10.5 mg
Vitamin B20.1 mg
Vitamin B31.9 mg
Vitamin C93.3 mg
Folic Acid3.3 mcg
Calcium52.6 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0.3 mg
Potassium6.3 mg
Zinc0.6 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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 on 08 Apr 16 11:23 PM

Excellent combination of jaggery and tamarind pulp gives a unique flavour to this recipe..
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Tarla Dalal    Hi Sonal , we are delighted you loved the Panchamrut recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.
09 Apr 16 02:11 PM
 on 02 Nov 12 09:47 AM

Coconut and crushed peanuts with capsicum make a yummy dry vegetable. The tamarind adds a nice tangy touch.