Chanedali Panchkadaayi (Kadlebele Panchakajjaya)

Chanedali Panchkadaayi is a very popular jaggery based 'Naivedya' in our community. Naivedya means something that is offered to god. Every year, my mother makes it for Krishna Janmashtami and Ganesh Chaturthi. 
This recipe requires only five ingredients. Hence it is called Panchakajjaya. 

Ingredients:

• Chanadal /Split chickpeas - 1/3 cup 
• Jaggery- 3/4- 1 cup
• Grated Coconut, fresh/frozen - 1 cup
• Black sesame seeds- 2 tsp (optional)
• Cardamom pods- 4

Notes: I have used little more than 1 cup of jaggery. Resulting Panchakajjaya was little more on the 'too much sweeter' side. Hence if you like it moderately sweet then add little less than 1 cup of it. We like it more sweeter.
Some people also add a small amount of popped rice powder (laaye pitto).
The measurement to make a large batch of Panchakajjaya is - 250g of Chanadal, 250g of jaggery and one medium sized coconut.

Procedure:

Dry roast the sesame seeds until it starts to splutter. Then transfer it to a small bowl. 
In the same pan, dry roast the chanadal until, a nice aroma is got.

Now take the roasted chanadal and cardamom in a blender and powder it (not too coarse or not too fine).

Now take a pan and add jaggery and 1/4 cup (or little less) of water. Start heating it on a medium flame until all the jaggery dissolves.

Then add the grated coconut and mix well. 

Let the mixture cook for 2-3 minutes. Then switch off the flame. Cool the mixture completely. Finally add the prepared chanadal powder and toasted sesame seeds.

Mix well. 

Chanedali Panchkadaayi is ready!!

Serve it as an offering to god.