Recipe Link :- https://www.tarladalal.com/Panchamrut-4381r ----------------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalPanchamrutPanchamrut 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.PanchamrutPreparation Time: 15 Minutes Cooking Time: 5 MinutesMakes 1¼ cups. PanchamrutIngredients½ cup roasted and coarsely crushed peanut½ cup roasted and coarsely powdered dry coconut¼ cup roasted sesame seeds (til) powder1 tbsp oil1 tsp mustard seeds (rai / sarson)10 to 12 curry leaves (kadi patta)½ tsp fenugreek (methi) seeds¼ tsp asafoetida (hing)¼ tsp turmeric powder (haldi)¼ cup tamarind (imli) pulp1 tsp chilli powder1 tbsp raisins (kismis)1 tbsp chopped cashewnuts (kaju)½ cup chopped jaggery (gur)½ tbsp goda masala Salt to tasteProcedure for Panchamrut1. Heat the oil in a broad non-stick pan and add the mustard seeds. 2. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds. 3. Add the fenugreek seeds and sauté on a slow flame for 10 seconds. 4. Add the asafoetida and sauté on a slow flame for 10 seconds. 5. Add the turmeric powder and sauté on a slow flame for 10 seconds. 6. 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. 7. 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 hot.
