Panchamirtham Recipe / Panchamrut Recipe / Panjamirtham with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.
The word Panchamirtha literally means 5 Amirta in the Sanskrit language which consists of 5 foods – Honey, Jaggery, Cow Milk, Yogurt and Ghee used in Hindu Worship and Puja. I like to share some interesting facts about the Panchamirtham sold in the Pazhani temple: is prepared with the small-sized ripe banana called Viruppacchi (a small village in the foothills of Pazhani) which have very little water content and it gives the special taste but you can use ripe long one or karpooravalli too. It is also said that Khandsari Sugar (from Kangeyam area) is used, which is made from cold-pressed raw cane juice that contains traces of minerals and fibre. I have gone to Pazhani Murugan temple so many times and never missed to buy the Panchamirtam sold in the Devasthanam, it tastes so divine, though we could not recreate the same recipe in our home, the recipe I have shared here tastes heavenly.
It can be prepared in all auspicious occasions like Vinayagar Chathurthi, Navratri, Karthigai Deepam or for our family Deities pooja, it takes only 10 minutes and can be altered as per our choice too. Also, I have made a collage of Karthigai Deepam Collection(40+ recipes), if interested please check it.
Check my other Traditional Recipes like
Panchamrut Recipe
Panchamirtham Recipe / Panchamrut Recipe / Panjamirtham tastes so divine, and heavenly. It can be prepared in all auspicious occasions and it takes only 10 minutes and can be altered as per our choice too.
- 4 Small Banana / வாழைப்பழம்
- 6 Dates / பேரிச்சம்பழம்
- ¼ Cup Jaggery Powder / வெல்லம்
- 2 tbsp Honey / தேன்
- 1 tbsp Raisins / உலர்ந்த திராட்சை
- 1 Pinch Edible Camphor / பச்சை கற்பூரம்
- 1 tbsp Sugar Candy / Kalkandu / கற்கண்டு
- 2 Cardamom / ஏலக்காய்
- 1 tsp Ghee / நெய் Link for Homemade Ghee
First, measure and keep all the ingredients ready. Chop the banana and dates roughly. To a wide bowl, add the banana pieces, jaggery powder, dates and honey.
- Mash it slightly with a potato masher, there should be some pieces left over, Don't mash too much and make it like a porridge.
- Now, add the raisins, edible camphor, kalkandu and crushed cardamom.
Finally, add ghee and mix everything well. Give a resting time of 1 hour, so that the taste and flavour get infused well in the panchamirtham.
Try this Panjamirtham for this Karthigai Deepam Festival.
Recipe Video
Tips for Panchamrut Recipe
- Use ripe and long variety banana for a tasty Panchamrut Recipe. Authentically, small banana variety like Virupachi is used, you can use Karpooravalli too, according to the availability.
- I used jaggery powder, it can be replaced with cane sugar or brown sugar too.
- Adjust brown sugar and honey as per sweetness preferred for this Panjamirtham.
- Even 1 tbsp of apple, dry figs or green grapes can be used, but in Pazhani temple it is not used.
- For a different taste, 1 tbsp of cashew can also be used.
- Addition of rock sugar candy/kalkandu and ghee is a must to get the perfect taste.
- Edible camphor lends a divine smell to the Panchamirtham Recipe. But don't add more than mentioned, else it gives bitterness.
- It stays good for 5 days under refrigeration.
Panjamirtham Recipe
Method for Panchamirtham Recipe
1. First, measure and keep all the ingredients ready. Chop the banana and dates roughly. To a wide bowl, add the banana pieces, jaggery powder, dates and honey.
2. Mash it slightly with a potato masher, there should be some pieces left over, Don’t mash too much and make it like a porridge.
3. Now, add the raisins, edible camphor, kalkandu and crushed cardamom.
4. Finally, add ghee and mix everything well. Give a resting time of 1 hour, so that the taste and flavour get infused well in the panchamirtham.
Try this Panjamirtham for this Karthigai Deepam Festival.
Panchamirtham Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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