Maharashtrian Recipes

Ganpati Bappa Khirapat Panchkhadya for the Ganesh Chaturthi Festival

This is a Recipe for making at home Ganpati Bappa Khirapat Panchkhadya for the Ganesh Chaturthi festival. Pancha Khadya is a Prasad that is distributed to devotees after the Aarti of Shri Ganesha, it literally means a sweet Prasad containing 5 ingredients beginning with “K” – Khismis or Raisins, Kharik or Dry Dates, Khaskas or Poppy Seeds, Khobra or Dry Shredded Coconut and Khadisakhar or Rock Sugar.

These 5 ingredients are considered a must and apart from these 5 ingredients some other ingredients can be added to the Panchkhadya to make it even more tastier.

Preparation Time: 30 Minutes
Serves: 200 Grams

1 Medium Size Katori Dry Coconut (shredded)
½ Tablespoon Poppy Seeds (slightly roasted and roughly powdered)
1 Tablespoon Raisins
¼ Katori Dry Dates (roughly powdered)
1 Tablespoon Rock Sugar
¼ Katori Sugar Powder
1 Katori Wheat Flour Atta
1 Tablespoon Ghee
1 Tea spoon Cardamom Powder

Panchkhadya for Khirapat for Ganesha
Panchkhadya for Khirapat for Ganpati Bappa

Preparation: Heat the Kadai and dry roast the shredded Dry Coconut on a slow flame.

Roast the roughly powdered Poppy Seeds.

Then, heat the Ghee in a Kadai and roast the Wheat Flour Atta on a slow flame until the color changes into light brown.

In a Medium size bowl add the roasted Dry Coconut, Poppy Seeds, Dry Dates, Rock Sugar, Powdered Sugar and mix it well.

Then, add the Raisins, Wheat Flour Atta, Cardamom Powder and mix well.

The Panchakhadya Khirapat is ready.

The Marathi language recipe of this Prasad can be seen here – Panchkhadya for Ganpati Festival

The video in Marathi of the same recipe can be seen here – Khirapat Panchkhadya for Prasad After Ganpati Aarti

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By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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