How to make Panchakhadya - A rich mixture of dried coconut, poppy seeds and dried fruits with sugar.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried coconut ( khopra) (खोपरा), Poppy seeds (khuskhus/posto) (खसखस/पोस्तो )

Cuisine : Indian

Course : Mithais

Panchakhadya Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Panchakhadya checkout Roasted Coconut Laddoos. You can also find more Mithais recipes like Pethe Ki Barfi, Atta aur Dink ke Laddoo, Jalebi, Papaya Halwa.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Panchakhadya Recipe

  • Dried coconut ( khopra) grated 2 cups

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Roasted almonds chopped 4-5

  • Pistachios roasted, chopped 8-10

  • Cashewnuts roasted, chopped 5-6

  • Dried dates (chuhare) roughly chopped 4-5

  • Powdered sugar 4 tablespoons

  • Green cardamom powder a pinch

  • Nutmeg powder a pinch


Step 1

Dry roast coconut and poppy seeds separately on low heat till golden brown and crisp. Remove from heat and set aside to cool.

Step 2

Mix together roasted coconut, poppy seeds, almonds, pistachios, cashewnuts and dates in a bowl.

Step 3

Add powdered sugar, cardamom powder and nutmeg powder and mix well.

Step 4