Panchamirtham Recipe: Palani Style Temple Prasadham in 20 Minutes

Pancha Amirtham

Panchamirtham means five elixirs, and this Palani style version is as simple as it is sacred. Ripe bananas, jaggery, dates, kalkandu and ghee come together in one bowl, with no stove and no fuss.

It is soft, sticky, deeply sweet and perfumed with cardamom. Think of it as a spoonful of temple memory.

History and Origin of Palani Panchamirtham

When we say Panchamirtham, it has always been Palani Panchamirtham. It is a world renowned prasadham served in the Palani Murugan Temple, and a visit to Palani is incomplete without a bottle of it.

Panchamirtham means 5 elixirs, and it consists of 5 or more unique ingredients depending on the recipe. Traditionally it is made with bananas, jaggery, kalkandu (rock sugar), dates, raisins, cardamom and ghee in proper proportions. Some even use honey and edible camphor.

The Palani version traditionally uses Viruppachi Pazham, small bananas with less water content, grown in Viruppachi village in the Palani Hills. Another ingredient behind its taste is the Kandasari Jaggery from the Kangeyam area.

The quality of these ingredients makes it suitable for storage and consumption over a long period, without refrigeration. There is even a saying that the older the Panchamirtham, the tastier it becomes.

In olden days it was crushed by hand, and nowadays electrically operated utensils do the job. The speciality of Palani Panchamirtham is the one collected after abhishekam, as it is poured over the idol of Lord Muruga, which is made of Navapashanam, nine unique substances known in Siddha tradition.

When milk or Panchamirtham is poured over this idol, it is believed to become medicine that cures diseases. So Panchamirtham collected after abhishekam is not only delicious and nourishing, it is also cherished for its believed healing properties.

My Nostalgia and Memory

Thaipusam, My Dad and the Vinayagar Temple

Today is Thaipusam, and also my Dad's birthday. He shares his birthday with Lord Muruga, as he was born on Thaipusam, and so they named him Velayudhan.

That day has always been a celebration at home. It began with Achan's visit to Marudhamalai, followed by an elaborate Sadhya with my Mom's specialities and her benchmark Gothambu Payasam.

Nowadays he is busy serving food (Annadhanam) for the devotees who walk to the Marudhamalai shrine on Padha Yathirai for the special day.

When it comes to Panchamirtham, my Dad is the expert. He makes it at our neighbourhood Vinayagar Temple during Vinayagar Chathurthi and other temple festivals.

The first time I saw him make it was during the temple Kumbabishekam. It was made in a huge bronze anda, and into it went two whole bunches of bananas (the full vazhakkula), along with raisins, dates, jaggery, kalkandu and ghee, and sometimes fresh grapes.

I was on date duty, tearing off the dates, and my brother and I also helped Dad by adding the other items from the huge packs. A very important job, I assure you.

Now for a confession. When someone else mashes Panchamirtham, I hesitate to eat it, even though it is prasadham. When my Dad does it, I can simply eat it, so please blame my overly hygiene conscious mind. His hands, apparently, come with a special certificate (his love).

My Two Trips to Palani

I have been to Palani only twice in my lifetime. The first time, I was just one or two years old, for my mottai, my first head shave, or tonsure as it is called in English.

I have no memory of it whatsoever, yet it feels fresh, thanks to my Mom's anecdote. Apparently I cried my heart out when my hair went, because how could I keep flowers if I had no hair?

I was crazy for flowers then, and I still am. So I asked my Mom to hammer a nail into my head and place the jasmine strands in it. Practical child, dramatic solution.

One thing I do remember, somewhere deep, is the horse carriage ride from Saravana Poigai to the Palani temple, after the tonsure.

The second trip was when I was in the 4th standard, for my brother's head shave. It was his second, as the first had been done at Marudhamalai, because my Mom had made a vow there while she was pregnant with him.

We left Coimbatore early in the morning by bus. Those small villages, trees and buses sliding away outside the window are still vividly etched in my memory.

At Saravana Poigai the hair was shaved, and then, as usual, we took the horse carriage to the Adivaram, the foothills of Palani. From there began the long climb up the steps. I never counted how many steps there were.

Along the Steps

The steps were lined with beggars, and I mean literally numerous. Some were dressed as gods, Hanuman, Shiva, Parvati and Muruga, and some carried a kavadi, the burden offered to Lord Muruga, just as Idumban carried the hills in the legend.

Some pretended to be lepers, lame or blind. A few had wounds so convincing that they seemed to be oozing, made with mashed bananas and kumkum. It was theatre, and heartbreak, in the same breath.

The film Naan Kadavul shows scenes like these, and what I saw on those steps was every bit as striking. My eight year old mind was full of questions about those lives, and I am still not sure I have the answers.

I also remember the tiny ponds, the kuttai, with little fishes in them, where people tossed coins. I still do not know why. I thought they might as well give the money to the beggars, or maybe the beggars fished it out at night.

The Sanctum, the Bottle and the Kattu Soru

We reached the sanctum and prayed, and the Navapashanam Murugan idol is still in my mind. And my Dad later saying the Abishekam they do for Muruga, with Milk or Panchanmirtham has healing powers, as the idol is made of Navapashanam.

Like every pilgrim, we bought Palani Panchamirtham and Vibhuti (Holy Ash), as it is a custom to buy both after a visit and share them with friends and family.

In the pradakshinam (circumabulation) areas, whole families sat down to eat kattu soru, packed lunches in huge thookku vaali buckets, and left curry leaves and scraps all around. I still wish we would remember basic cleanliness in places like these.

That was in 1983 or 84, so I cannot say how the temple and its surroundings have changed, for better or worse. I hope it is for the better.

Why I Made It Again

It had been years since I tasted Panchamirtham. Then one day I felt like eating it, and I had a few bunches of bananas from the tree in my backyard.

So this recipe went with my craving, and I prepared a small batch to feed my fancy and my nostalgia hit mind. It is a far cry from Dad's huge bronze anda, but the method is the one I watched him use numerous times, and the quantity suits a small naivedyam for a pooja at home.

Why You Will Love This Panchamirtham Recipe

• No cooking at all: No stove, no heat, just a bowl and a spoon.
• Ready in 20 minutes: Mix, rest and offer, even on a busy pooja morning.
• Temple taste at home: The classic Palani flavour from everyday ripe bananas.
• Perfect small batch: Just right for a home pooja or naivedyam.

Recipe Overview

• Cuisine: South Indian, Tamil Nadu (Palani style)
• Recipe Type: Naivedyam, Prasadham, Dessert
• Yields: 1 small bowl (about 1 cup)
• Servings: 3 to 4 small portions
• Difficulty: Easy / Beginner Friendly
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 10 minutes
• Cooking Time: 0 minutes (no cooking)
• Resting Time: 15 minutes
• Total Time: 25 minutes

How to Make Panchamirtham: Step by Step Guide

Ingredient List

For the Fruits:

• 2 small ripe Bananas (Viruppachi, Karpooravalli or Pisang Emas)
• 3 Dates
• 8 to 10 Raisins

For the Sweetness and Flavour:

• 2 tbsp powdered Jaggery
• 1 tbsp Kalkandu (rock sugar or sugar candy)
• 1 tbsp Honey
• 1 tbsp Ghee
• A pinch of Cardamom Powder
• A very small pinch of Edible Camphor (size of a mustard seed, optional)

Method: Detailed Cooking Instructions

Step 1: Prepare the Fruits

1. Take a wide bowl, big enough to hold all the ingredients.
2. Mash or slice the bananas into small pieces.
3. Chop the raisins and dates into small pieces.

Pro Tip: Small, ripe bananas with less water work best. I used the locally available Pisang Emas (golden banana), and as it is a small banana, 2 were enough.

Step 2: Mix the Panchamirtham

1. Add the powdered jaggery, kalkandu, honey, ghee, cardamom powder and edible camphor.
2. Gently mix until all the ingredients are well incorporated and the mixture turns mushy.

Pro Tip: Edible camphor is purely optional. Add just a mustard seed sized pinch, and use small cube shaped kalkandu.

Step 3: Rest and Serve

1. Leave the mixture aside for about 15 to 20 minutes.
2. Let all the ingredients get well soaked, and the sugars start to melt down.
3. The Panchamirtham is now ready to be served.
4. Serve it as a naivedyam or prasadham.

Pro Tip: Do not store this Panchamirtham for a long time. It is at its best fresh, once the sugars have melted into the fruit.

Pro Tips and Notes

• Palani Ingredients: If you can get hold of Viruppachi pazham and Kandasari jaggery, it makes a whole lot of difference to the Panchamirtham.
• Banana choice: Karpooravalli pazham can also be used in this recipe.
• Mixing: Mix well until all the ingredients are well incorporated, so every spoonful tastes the same.

Serving Suggestions

Offer it first as naivedyam in a small bowl, then share it as prasadham with a spoon. It is lovely alongside sundal and sweet pongal during Thaipusam, Navratri, or on Vinayaga Chathurthi , Karthigai and other pooja days.

Storage Suggestions

• Fresh is best: Make a small batch and serve it the same day. Do not store this Panchamirtham for a long time.
• Refrigeration: If needed, keep it in an airtight container in the refrigerator for a day.

FAQ

What is Panchamirtham made of?
Traditionally it is made with bananas, jaggery, kalkandu, dates, raisins, cardamom and ghee, and some versions add honey and edible camphor.

Why is it called Panchamirtham?
Panchamirtham means five elixirs, as it is made with five or more unique ingredients depending on the recipe.

Which banana is best for Panchamirtham?
Small ripe bananas with less water content work best, such as Viruppachi pazham, Karpooravalli pazham or Pisang Emas.

Is edible camphor necessary in Panchamirtham?
No. It is purely optional, and only a mustard seed sized pinch is needed.

Is Panchamirtham vegan?
No. This recipe uses ghee and honey, so it is vegetarian but not vegan.

Is Panchamirtham gluten free?
Yes. This recipe has no wheat, barley or rye ingredients, so it is naturally gluten free.

Recipes You Might Like From My Blog

• Panagam: The cooling jaggery drink that sits beside Panchamirtham on every naivedyam list.
• Sarkkarai Pongal: Ghee rich sweet pongal, a festival offering made for sharing.
• Gothambu Payasam: My Mom's benchmark payasam, a family favourite for every celebration.

Five Elixirs, One Small Bowl

Palani's Panchamirtham comes in a bottle, but mine comes with my Dad's memory: the huge bronze anda, two bunches of bananas and a little girl tearing dates. Somewhere between those temple steps of my childhood and the Vinayagar temple at home, this small bowl travels all the way back.

Some recipes are cooked, and some are simply remembered. This one is made with mashed bananas, a little patience and a lot of nostalgia.

Make it for a pooja, a festival or a quiet craving, and let the sugars melt in their own time.

There are more offerings waiting just below.