These Panchakhadya Modak dipped in chocolate, will strike the fancy of children of all ages!
Panchakhadya is the ubiquitous food offering made for many religious ceremonies. The blessed food is then distributed among all devotees as prasad. It is made mainly with 5 ingredients that are mixed in a loose, trail mix of sorts.
Panch means five and khadya is food. According to Ayurveda, the combination of the 5 main ingredients in the panchakhadya are supposed to be good for the brain functions. So I wanted to make it more appealing to kids and adults alike. I certainly can use some good brain food 🙂
It is fascinating that the 5 main ingredients in this ‘kh’adya (food) all begin with the letter ‘kh’ in Marathi and Sanskrit- Khobra (coconut), khuskhus (poppy seed), khadi saakhar (rock sugar) khareek (dry dates) and khismis (golden raisins).
I wanted to try molding the panchakhadya in the ‘modak’ shape for Ganesh Chaturthi coming up soon. So I used khajur (dates) instead of the khareek (dry dates).
I also dipped them in white chocolate and dusted them with coconut flakes for enticement….and it worked! Kids …and some adults who shall remain nameless, who had scrunched up their noses at the mention of panchakhadya, came asking for more and more of these White Chocolate Dipped Panchakhadya Modak! So they were a huge success in my home.
Hope you are all set with which modak to make on Monday for Ganesh Chaturthi. I am still debating between the Pedha modak ready in 3,2,1, the Gauva and Coconut Modak with Pistachio centers and these Panchakhadya Modak……all yummy choices!
White chocolate dipped Panchakhadya Modak
- 1 tablespoon ghee
- 3 tablespoons rock sugar (khadisakhar)
- ½ cup (7~8 ) pitted dates, chopped into little pieces
- ½ cup dry coconut flakes, dry roasted
- 1 tablespoon poppy seeds, roasted
- ¼ cup almonds, toasted
- 1 tablespoon golden raisins
For the coating-
- ¼ cup white chocolate chips or wafers
- 1 teaspoon ghee
- Coconut flakes for dusting.
To make the White Chocolate Dipped Panchakhadya Modak
- Warm the ghee in a pan over medium heat. Add the rock sugar and as soon as it melts, add the dates and let them warm up for 3o seconds or so, just so that they are easy to mince.
- Take it off the heat. In a food processor, mince the date mixture well.
- Add the rest of the ingredients (except the chocolate coating ingredients) and continue to pulse the mixture until it comes together to form a ball.
- Form the modak by hand or in a mold.
- Melt the white chocolate with the teaspoon of ghee.
- Dip the modak in it and dust with coconut flakes.
Note- The number of dates will vary according to the type of dates you use.