PANCHAMIRTHAM RECIPE

    Today is my Dad's Birthday & Thaipusam. He shares his Birthday with Lord Muruga. He was born on Thaipusam, and so they named him Velayudhan. This day has always been a special day of celebration at home. The day begins with Achan's visit to Marudhamalai, & then an elaborate Sadhya with my Mom's specialities and her benchmark Gothambu Payasam. Nowadays he gets busy with serving food(Annadhanam) for the devotees who walk, who carry out Padha Yathirai to Marudhamalai shrine for the special day.

    When it comes to making Panchāmirtam, my Dad is an expert in it, and he makes it at our neighbourhood Vinayagar Temple during festivals and special occasions. So today is Thaipusam & my Dad's Birthday. So, posting an all-time special Prasadham from South India - Panchāmirtam. It is years that I tasted Panchāmirtam. And it was one day that I felt like eating Panchāmirtam & I had a few bunches of Bananas from the tree in my Backyard. So this recipe went with my craving for the same. I prepared a small batch of Panchāmirtam to feed my fancy & nostalgia hit mind.

    When we say Panchāmirtam, it has always been Palani Panchāmirtam. It is a world-renowned Prasadham served in Palani Murugan Temple. A visit to Palani Temple is incomplete without a bottle of Panchāmirtam. Panchāmirtam means 5 elixirs. And this consists of 5 or more unique ingredients depending upon the recipe. Traditionally it is made with Bananas, Jaggery, Kalkandu(Rock Sugar), Dates, Raisins, Cardamoms & Ghee in proper proportions. Some even use Honey & edible Camphor in it.

    When it comes to Palani Panchāmirtam, they traditionally use Viruppāchchi pazham, small-sized bananas with less water content. And this variety of Bananas are grown in Viruppāchchi village in Palani Hills. Yet another ingredient which yields for the taste of Palani Panchāmirtam is the Kandasari Jaggery from Kangeyam area. The quality of the ingredients used makes it suitable for storage & consumption over a long period, without refrigeration. And there is a saying that "Older the Panchāmirtam, tastier it becomes".

    In olden days it was crushed using hands, and nowadays they use electrically operated utensils for the purpose. The speciality of Palani Panchāmirtam is that the Panchāmirtams collected after abhishekam has medicinal values. It is poured over the statue of Lord Muruga which is made of Navapashanam (9 unique poisonous substances). Navapashaman is the most acclaimed Siddha elixirs known to mankind. When Milk or Panchāmirtam poured over the idol, then it is believed to become medicine to cure diseases. Panchāmirtam, collected after abhishekam, is not only delicious and nourishing food. It also has astonishing medicinal properties.

    So here I go with the technique of making Panchāmirtam, which I have seen my Dad make numerous times. The quantity given here suits best for a small serving to be served as a Naivedhyam during a Pooja at home.

For more NAIVEDHYAMS & PRASADHAMS, Click here...

Recipe Type - Naivedhyam/Prasadham
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 20-25 Minutes
 

HOW TO MAKE PANCHAMIRTHAM

PANCHAMIRTHAM RECIPE

INGREDIENTS:

For Panchāmirtam:

Ripe Bananas - 2 Nos.

Dates - 3 Nos.

Kalkandu(Sugar Candy) - 1 Tbspn

Powdered Jaggery - 2 Tbspn

Raisins - 8-10 Nos.

Honey - 1 Tbspn 

Cardamom Powder - a Pinch

Edible Camphor - a very small Pinch(size of a mustard seed)

Ghee - 1 Tbspn

METHOD: 

• Take a wide bowl, big enough to hold all the ingredients.
• Mash or slice Bananas into small pieces.
• Chop Raisins & Dates into small pieces.
• Add powdered Jaggery, Kalkadu, Honey, Ghee, Cardamom Powder & Edible Camphor.
• Gently mix all the ingredients until it turns mushy.
• Leave this aside for about 15-20 minutes,
• Let all the ingredients get well soaked up, and the Sugars starts to meltdown. 
• Panchāmirtam is ready to be served. 
• Serve it as a Naivedhyam/Prasadham.
• Can store Panchāmirtam in the refrigerator for a day.

PANCHAMIRTHAM RECIPE

NOTES:

• If you can get hold of Viruppāchchi Pazham & Kandasari Jaggery, it would make a whole lot of difference to Panchāmirtam.
• Karpooravalli Pazham also can be used in the recipe.
• I have used the locally available small variety of Banana(Pisang Emas or the Golden Banana).
• As it is a small-sized Banana, I have used 2 Bananas in the recipe.
• Use small cube-shaped Kalkandu(Sugar Candy).
• Adding Edible Camphor is purely optional. Add just a small mustard sized pinch of it in the recipe.
• Mix well until all the ingredients are well incorporated.
• Do not store this Panchāmirtam for a long time.