Sweet Poha (Panchakajjaya)

Ever wanted a quick sweet recipe that’s also deeply traditional and perfect for worship days?
Then you’re in the right kitchen! ✨

Sweet Poha — also known as Panchakajjaya in Karnataka is one of those comforting prasadams that brings instant nostalgia. Soft poha, rich jaggery, crunchy nuts, and the aroma of cardamom… this dish tastes like pure devotion!

Whether it’s Krishna Janmashtami, Ganesh Chaturthi, Navratri, or your daily pooja, this recipe is a holy favorite and ready in just 10 minutes.

🌼 Why This Sweet Poha is Special

Panchakajjaya isn’t just a sweet…
It’s a combination of five ingredients — representing balance, prosperity, and blessings:

• Poha (Aval)
  
• Grated Coconut
  
• Sesame Seeds
  
• Jaggery
  
• Dry Fruits/Nuts
  

Ingredient Breakdown

• Flattened Poha — soft base that absorbs flavors beautifully
  
• Jaggery — offers natural sweetness + iron boost
  
• Sesame Seeds — mild nuttiness, great source of calcium
  
• Cashews/Raisins — festive crunch & chewiness
  
• Fresh Coconut — brings freshness and richness
  
• Cardamom — the aroma that makes it feel like prasadam
  
• Ghee — enhances taste + gives that temple-style finish
  

Pro Tip 💡: Use thin poha for a soft melt-in-mouth texture. Thicker varieties may need light sprinkling of water.

Let’s Make It Together

Start by warming your pan gently — no rush, this is prasadam we’re making!

First, roast your sesame seeds until they turn a lovely golden shade and start crackling slightly. That aroma? Yep — perfection.

Then go in with a touch of ghee to fry cashews until they develop that deep festive glow. Raisins follow right after — wait till they puff like tiny balloons and scoop them all out.

Now for the heart of the recipe — jaggery syrup.
Just melt jaggery with a splash of water until smooth and slightly thick — not sticky or stringy. When it glistens, you know it’s ready.

In a wide plate, spread your fresh poha. Sprinkle the toasted sesame seeds, the fried goodies, freshly grated coconut, and cardamom powder.

Finally, drizzle that warm jaggery syrup over everything…
and mix gently with your hands — because prasadam always tastes better when mixed with love!That’s it — your traditional Sweet Poha is ready!

How to Serve It

Serve it fresh as a Naivedyam first, then distribute to everyone as prasadam.
It tastes best slightly warm or at room temperature.

What Goes Along?

• Banana or any fresh fruit — a traditional and divine pairing for prasadam.
  
• Sundal (any variety) — balances the sweet with a hearty protein snack during festivals.
  
• Curd Rice — makes a complete, comforting naivedyam spread.
  
• Appam or Neer Dosa — if serving as part of breakfast during pooja days.
  
• Chai or Filter Coffee — for enjoying Sweet Poha as an evening snack.
  

It also makes a great evening snack with chai on regular days!

Storage & Packing Tips

• Stays good for 6–8 hours at room temperature
  
• If storing longer, skip the coconut and add while serving fresh
  
• Great for snacks or temple visits — no refrigeration needed
  

Planning for Festivals or Parties?

Hosting a pooja at home? Easy!Just multiply the ingredients depending on your guest count.
No change in cooking method — only more blessings to go around.

Other Related Recipes You Might Like:-

• Poha Ladoo (Aval Laddu — Healthy) — sweet, light ladoos made from flattened rice and jaggery — closest sweet-poha cousin.
• Chakkarai Pongal (Sweet Pongal) — traditional jaggery-and-rice sweet, rich and festival-ready.
• Rava Kesari — saffron-scented semolina pudding — a soft, aromatic sweet.
• Rava Coconut Ladoo — semolina and coconut laddoos — coconutty, melt-in-mouth bites.
• Dry Fruit Ladoo — nutrient-dense festive laddoos loaded with nuts and dates.
• Jaggery Coconut Ladoo — naturally sweet coconut-jaggery ladoos — traditional and rustic.
• Puran Poli — sweet lentil-stuffed flatbread — hearty, festive and classic.