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.
|Roasted crushed peanuts||1/2 Cup (8 tbs)|
|Dry coconut flakes||1/2 Cup (8 tbs) , roast (coarsely powdered)|
|Roasted sesame seeds powder||1/4 Cup (4 tbs) (til)|
|Mustard seeds||1 Teaspoon (rai / sarson)|
|Curry leaves||12 (kadi patta)|
|Fenugreek seeds||1/2 Teaspoon (methi dana)|
|Asafoetida||1/4 Teaspoon (hing)|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Tamarind pulp||1/4 Cup (4 tbs) (imli)|
|Chilli powder||1 Teaspoon|
|Raisins||1 Tablespoon (kismis)|
|Chopped cashewnuts||1 Tablespoon (kaju)|
|Chopped jaggery||1/2 Cup (8 tbs) (gur)|
|Goda masala||1/2 Tablespoon|
1. 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, chili powder, raisins, cashew nuts, 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.
8. Serve hot.