Panchamrit benefits

panchamrit benefits.......

Panchamrita is a sacred mixture of five ingredients i.e. Milk, Curd, Honey, Sugar and Ghee in equal amounts. The word “Panchamrita” is a combination of two words, "Pancha" means five and "Amrita" means ambrosia, immortal, and nectar of gods or beverage of gods.

Panchamrita is also called 'Charnamrit' in some parts of India.Often Basil (Tulsi) leaves and dry fruits are also added in Panchamrita. However, there may be certain regional variations in ingredients. Most south Indians add ripe banana instead of sugar.

Origin of Panchamrit

The most popular mention of the dish can be traced back to Mahabharata (largest epic ever written in the history of Mankind!). In Mahabharata it is stated that the Panchamrit was perhaps one of the valuable ingredients that emerged during Samudra manthan or Ksheera sagar manthan (churning of the ocean of milk). The demons and gods who were part of the process had a very long fight in establishing their control over this amrit, because they knew that whoever had it will become immortal forever.

According to mythology, the five elements of this sweet concoction have symbolic meaning.

Milk represents purity and piousness.

Curd represents prosperity and progeny.

Honey depicts sweet speech and unity. (Because it is prepared jointly by bees)

Sugar represents sweetness and bliss.

Ghee is meant for knowledge and victory.

Religious importance…

All religious Hindu Pooja and functions are incomplete without the Panchamrit (Panchamrit Prasad).

It is used as an offering during poojas. (bhog,prasad)

It is used as a libation during Abhisheka(bathing the idols).

Uses..

Uses of freshly prepared Panchamrut if consumed daily…

Boosts physical strength

Improves potency (increases shukra in the body)

Improves immunity

Vitalizes the brain

Enhances intelligence, memory, grasping power, creative abilities.

Improves complexion as it’s considered as skin cleanser.

It should be consumed every day, preferably in the morning, on an empty stomach.

Panchamrit in pregnancy.

Panchamrit acts as an energy booster for both mom and baby and is a good brain tonic, 2-4 tsps of panchamrit should be taken early morning during pregnancy…

Method of Preparation

Panchamrit is exotic and a tasty sweet.

As said before there are many Panchamrit recipe variations but here are two of the common recipes which are commonly adopted for dish preparation.

Traditional Panchamrita recipe

This is a popular recipe where the dish is completed by combining ingredients in equal amounts…

Milk - 1 tbsp

Curd -1 tbsp

Honey -1 tbsp

Sugar - 1 tbsp

Ghee - 1 tbsp

There is one more reference which states that all the 5 ingredients should be taken in decreasing ratio in the following order i.e

Milk - 5 tbsp

Curd -4 tbsp

Sugar-3 tbsp

Ghee -2 tbsp

Honey-1 tbsp

Mix all the above mentioned ingredients and stir well. Your sweet concoction of panchamrita is ready to be sipped.If u want the panchamrita in large quantities you may increase the measure of each ingredient.

Second most commonly used recipe is the mixture of banana in the traditional recipe.

Contemporary Panchamrita Beverage

Variation in panchamrit recipe can be achieved with ingredients like saffron,coconut,mint, tulasi etc. in the basic panchamrit recipe as per wish.

Ayurveda recommends the traditional panchamrit recipe for optimum health benefits........Pañcāmṛta (Panchamrita) is a sweet syrup made by mixing five ingredients i.e. Milk, Yoghurt, Honey, Sugar and Ghee in equal amounts. The word “Panchamrita” is a combination of two words, “Pancha” means “Five” and “Amrita” means “Sweet Nectar”. According to Hindu mythology, Panchamrita is generally used to bathe the idols during puja. It is also named as “Charanamrit” in some places of India. According to mythology, the five elements of this sweet concoction have symbolic meaning. Milk represents purity, Yoghurt gives us strength, Honey depicts unity because it is prepared jointly by bees, Sugar adds sweetness and Ghee is meant for nourishing the body.

I recently had an interesting discussion with Vinay regarding the significance of performing a puja. We’re on the inquisition about rituals and the meaning behind them. He opined that our ancestors have coined certain traditions in the past keeping specific reasons for each and every ritual performed. But there is a sad truth; as these traditions were handed over to subsequent generations, the meaning has been totally erased and forgotten and nobody ever questioned to know the significances of the traditions.

Both of us have always asked for answers with elders, but in vain. The idea about the origin of traditions is completely lost. I just wish the meaning and significance was retained, so that we could understand what were our ancestors thinking when they came up with such laborious traditions. Was there any practical explanation for these things? Or was it just a blind belief? We haven’t heard any answers for these questions ever!

Preparation of Panchamrita is also one such wonder. It tastes so wonderful, I just cannot imagine what made our ancestors come up with such an exotic and tasty sweet. The origin of the recipe is what I started looking for.

One can find that the origin is written beautifully in a story / episode of Mahabharata named as “Samudra Manthan”. This part of Mahabharata is one of the very popular episodes in the epics. An evening when Vinay and I read the story, we were entertained with a slight humour that is inculcated in the story. Yet, I found that the preparation / ingredients of “Panchamrita” has not been mentioned in this episode, instead, the significance of this nectar has been glorified very well. “Samudra Manthan” is a process of churning of the ocean milk.

According to the legend, Panchamrita is called as “The Nectar of Immortality”, which means that anyone who would take a sip of this sweet syrup, they would attain immortality. Very fictitious isn’t it? :)

The Story of Samudra Manthan (Reference from Mahabharata: Section XVIII of Astika Parva)

Lord Indra was on an elephant ride when he came across Durvasa, a sage, who offered him a garland. Lord Indra accepted the garland and tucked it to his elephant’s trunk. The elephant was unable to withstand the fragrance of the garland and hence did away with the garland. Durvasa was enraged by the scene and told Lord Indra that it was a garland that would bring wealth and strength to him. Durvasa then cursed Lord Indra and all devas (the good people) that they should be deprived of strength and wealth. Following this incident, the devas lost their battle against the demons (the bad people) led by Bali and lost all their strength and wealth as well.

The devas sought advice from Lord Vishnu who suggested that the demons had to be tricked if the devas had to get back their lost powers. Vishnu suggested that the devas should form an understanding with the demons that they (devas and demons) will jointly churn the ocean milk (On which Vishnu sleeps) and extract the “Nectar of Immortality” and share the sweet nectar amongst themselves. But Vishnu gave his word that he will ensure that the nectar is benefited by the devas alone at the climax.

The devas then collaborated with the demons and decided to churn the ocean of milk together and enjoy the final benefits. In order to the churn the ocean milk, there was a need of a large churning rod and a large churning rope. They decided to use the mountain Mandarachala as the rod and the serpent Vasuki as the rope. Vasuki is known to be the king of serpents. On the advice of Lord Vishnu, the devas decided to hold the tail of the serpent and the demons had to hold the head.

They began the churning process. The serpent Vasuki released a lot of poisoned fumes from its mouth as a result of which many demons, who were holding the head, were poisoned. Still unperturbed, the demons and devas continued the churning process and this made the mountain rotate and the ocean milk began to churn. This process is popularly named as “Samudra Manthan”.

During this event, many good and bad things were released from the milk ocean. A venomous poison named “Halahala” was released which was swallowed by Lord Shiva in rescue. Also, 14 precious gems/gifts were released which was shared among the devas and demons. In my observation, the best gifts were intelligently taken by the devas ;)

Now comes the release of the “Panchamrita”. This part of the story is the main highlight of how the devas acquired their lost powers.

During the churning process, there emerged Dhanvanthri (Supposed to be known as the God of Ayurvedic Medicine) with a pot in his hand that contained the nectar. The demons and devas were hassling with each other to get an opportunity just to have a sip of the nectar and attain immortality. In the split of a second, Garuda, the divine bird, snatched the nectar pot and flew away with it. Rahu, one of the demons,somehow got hold of the nectar pot. The devas were terrified with the scene and sought help of Lord Vishnu.

Lord Vishnu disguised himself as Mohini, who is said to be a very beautiful and elegant woman. She distracted the demons and took away the nectar pot from them and gave it to the devas. The devas drank the nectar. Amidst this scene, Rahu disguised as one of the devas and drank the nectar as well. The switching of sides of Rahu was observed by the Sun and Moon Gods, and they informed Mohini about this. Mohini wanted to kill Rahu before the nectar could pass through his throat. She cut off his neck with her Sudarshana Chakra (A Sharp blade like wheel). But he had already swallowed the nectar and hence he did not die. His body was in two parts from then, his head has been called as Rahu and body as Ketu.

In the end, the devas who got back their powers, defeated the demons, and remained immortals thereafter!

Sri Eswaran

Chakkarai Pongal Recipe

Chakkarai Pongal Recipe

Yummy Chakkarai Pongal Recipe

Cooking Chakkarai pongal is compulsory for Hindus around the world who celebrate the Ponggal festival. Here's the recipe for a yummy Chakkarai Pongal.

Ingredients:

1 cup of raw rice

1/4 cup of moong dhal

3 cups of milk

1 cup of water

4 crushed cardamom pods

4 tablespoon of ghee

10 to 12 cashews

10 - 12 Raisins

1/2 cup grated jaggery

Method:

1. In a pan, roast the Moong dhal for about 2 to 3 minutes.

2. Add the roasted moong dhal, rice, milk and water to a pressure cooker and let it cook for approximately 5 whistles on a medium flame. Please do not leave it on high flame.

3. Mix the grated jiggery with ¼ cup of water and set it aside.

4. Once the pressure is released, mash the rice-dhal mixture while it is still hot.

5. Using a large, thick bottom pan, add 2 tablespoon of ghee and roast the cashews and the raisins.

6. Add the jaggery-water mixture into the pan and wait till it boils.

7. Sprinkle some cardamom powder and add the mashed rice-dhal.

8. Mix well and add the remaining ghee.

Sri Eswaran

Idli

Idli

Did you know that Idli, a very interesting group of cereal-based foods of South India finds earliest mention, in 990 AD, in a Kannada book, Vaddaradhane, which was written by Shivakotiacharya?

Idli is a small, white, acid leavened, and steamed cake made by bacterial fermentation of a thick batter made from carefully washed white rice and dehulled black gram dhal. It is breakfast food of extensive popularity. 

There are several hypotheses, based on rich history, attributed to the origin of humble dish Idli. It finds mention in a Kannada book, "Vaddaradhane", written by Shivakotiacharya in 920 AD, as “iddalige”, but prepared only from a black gram batter. As there were no steaming vessels in India before 7th century, Hindu Kings who came from Indonesia (800-1200 AD) along with their cooks brought fermentation and steaming methods and their dish called "Kedli" to South India., where the name got changed to Idli. The earliest available Kannada encyclopedia, Lokopakara, describes the preparation of Idli by soaking black gram in buttermilk, making it a fine paste, mixed with the clear water of curd and spices. In the encyclopedia, Manasollasa (1130 CE), a Sanskrit text written by Western Chalukya king and scholar Someshwara III, reigning in the area now called Karnataka makes mention of the Idli recipe; this dish based on this recipe is now called Uddina Idli in Karnataka. 

Gujarati historians claim that Idli was a dish of Gujarat introduced to South India during the 10th and 12th centuries. Their claim is that the Gujarati text "Varṇaka Samuccaya" (1520 CE) mentions Idli as Idari, and also mentions its local adaption idada (a non-fermented version of dhokla). It is also said that the Saurashtrian textile merchants introduced this dish in South India. The 17th century Tamil text "Maccapuranam, mentions Idli, then referred to as as Itali. It is Hitli in Konkani, also called sannas in Goa. Mudday Idli is a Bangalorean variant. 

The importance of Idli is basically its high degree of acceptability as a food in South India, as it is protected against food poisoning and transmission of pathogenic organisms, because of acidity. This is because of the fact that the Idli fermentation can be used, in any parts of the world, using various combination of cereal grains, legumes to produce acids in the form of cakes products. No wheat or rye flour is needed. It is produced from washed, soaked rice and black gram (Phaseoulus mungo) dhal or Bengal gram dhal, and are widely consumed in Southern India. Besides fenugeek, other spices which can also be added are chilli peppers, cumin, ginger, coriander, mustard seeds, etc to make it tasty.

For the preperation of Idli, uncooked rice (idli rice or parboiled rice) and dehusked whole black lentil (Urad dal, Vigna mungo) in the ratio 4: 1 are soaked separately for either 4 to 6 h or overnight in some cases. For flavour, fenugreek seeds can be added at the time of soaking. Once soaking is done, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Once the mixture is left to ferment its volume will more than double. The savoury taste of Idlis can be replaced by the addition of sugar which makes the Idli sweet. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated moulds allow the Idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the Idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use banana leaves instead of moulds. Modern cooking equipment for making Idlis such as microwave and automatic electric Idli steamers having convenient non-stick coating are also available in the market . 

Fermentation of Idli batter results in both leavening caused by the generation of carbon dioxide as well as an increase in acidity. This fermentation is performed by lactic acid bacteria especially the heterofermantative strain Leuconostoc mesenteroides and the homofermantative strain Enterococcus faecalis (formerly classified as Streptococcus faecalis). Heterofermantative lactic acid bacteria such as L. mesenteroides generate both lactic acid as well as carbon dioxide whereas homofermantative lactic acid bacteria only generate lactic acid.

There are many variations of Idlis such as idli manchurian, idli fry and chilli idly. Thatte idly is a plate sized idly from Karnataka. Rava Idli (Sooji idli) is also specialty of Karnataka made with semolina. Rava Idli was invented during time of World War II in Karnataka when rice was in short supply. Rava Idli is ragi flour mixed with small portion of rice flour and urd dal. Sour flavour may be incorporated in the unfermented batters with addition of dahi (yoghurt). There are countless local variations. 

Idli, as a fermented food (fermentation breaks down the starches so that they are more readily metabolized by the body), can help with detoxification, which is good for health. it is a sick man's diet. As it doesn’t have many calories and has high amount of digestive power, Dietitians suggest eating Idli regularly in a breakfast for weight loss.

Idlis are generally served with red , green or white coconut chutneys.

Narasipur Char

Ayurvedic Benefits And Recipe | Panchamrit

What Really Is Panchamrit? Importance, Ayurvedic Benefits And Recipe

Panchamrit or Panchamrutham is a concoction of five ingredients (Milk, Curd, Honey, Sugar, and Ghee), typically used during a Pooja (Hindu religious worship). The word Panchamrita is a combination of two words – ‘Pancha’ means five, and ‘Amrita’ is a mythological beverage of immortality (or the Nectar of Gods). Panchamrit is a very important component in most Hindu Poojas and is considered Holy and Sacred. After offering this sweet tasting concoction to God during a Pooja, it is then distributed amongst the devotees as a Prasad to drink. According to Ayurveda, the 5 ingredients used in Panchamrit have lots of health benefits and when these ingredients are combined in the right quantity, we get an extremely nourishing Panchamrit. Panchamrit has the ability to nourish the Sapta Dhatu, the seven bodily tissues, which are mainly responsible for our immunity and vitality. Following are some of the important Ayurvedic Panchamrit Health Benefits.

Ayurvedic Benefits of Panchamrit (Panchamrutham):

Nourishes the Skin and keeps it Healthy and Glowing

Keeps Hair Healthy

Boosts Immunity

Improves Physical Strength

Vitalizes the Brain Functions

Balances Pitta Dosha

Improves Sexual Potency in Males

Good to have During Pregnancy

Mythological Symbolic Meaning and Benefits of the Five Ingredients Used in Panchamrit 

Milk (Symbol of Piousness and Purity)

Traditionally, Cows milk is used to make Panchamrit. According to Ayurveda, cows milk has a cooling effect on the body and the mind. It improves Ojas (a factor responsible for our immunity). Daily consumption of cows milk also rejuvenates our body inside out by nourishing the body tissues. It also helps improve strength and overall health.

Curd / Yogurt (Symbol of Prosperity and Better Living)

Curd has a cooling effect on our body. It improves our digestive health. It balances Vata Dosha. Yogurt is the only ‘fermented’ food recognized as Sattvic by Ayurveda.

To know more about how Ayurveda categorizes different foods and what exactly are Sattvic foods, read my previous blog on this topic, click here: We Are What We Eat – What Is Sattvic, Rajasic, Tamasic Food In Ayurveda

Honey (Symbol of Sweet Speech and Unity because it is Prepared Jointly by Bees)

According to the texts of Ayurveda, honey is beneficial to those with weak digestion. It improves skin complexion and its softness. Honey is an easily digestible food it enters directly into the bloodstream when consumed. This is why many ayurvedic medicines are always taken with honey. Make sure to use Pure honey with essential enzymes present in it

Sugar (Symbol of Sweetness and Bliss)

Rock Sugar or Candy Sugar has been used in Ayurveda for many centuries. Traditionally, only Rock Sugar or Mishri was used in Ayurvedic formulas like Syrups and Churnas (powder of herbs) due to its unique herbal properties. Rock sugar has a cooling effect on our body and also has many other health benefits. It is a good chemical free substitute for the regular refined sugar we use at home. I am going to write about why Rock Sugar is better than refined sugar, and its Ayurvedic benefits in my next blog.

Ghee (Symbol of Victory and Knowledge)

Ayurveda teaches us that the consumption of Ghee offers a wide range of benefits, including clarity of mind, nutrition, and good digestion.

To know more about many lesser-known benefits of consumption of Ghee read my previous blog on this topic, click here: Ghee Clarified Butter Benefits: A Gold Mine Of Nutrients For Weightloss And More

According to Ayurveda, when these five ingredients are mixed together, they improve and enhance the Gunas (good qualities) of each other.

Ayurvedic Benefits of Panchamrit:

1. Boosts Immunity And Improves Physical Strength

Panchamrit has the ability to nourish the Sapta Dhatu (the Seven Bodily Tissues) which are mainly responsible for our health and immunity. Following are the Sapta Dhatu present in our body.

Shukra Dhatu (reproductive tissues)

Majja Dhatu (bone marrow and nervous tissues)

Asthi Dhatu (bone, teeth)

Meda Dhatu (fatty tissues)

Mamsa Dhatu (muscle tissues)

Rakta Dhatu (formed blood cells)

Rasa Dhatu (plasma)

2. Vitalizes The Brain Functions

Regular consumption of Panchamrit enhances intelligence, memory, grasping power, creative abilities, etc. It is a good brain tonic. If consumed during pregnancy it promotes brain development of the child.

3. Nourishes The Skin And Keeps It Healthy

Panchamrit is a natural skin cleanser. It promotes the growth of healthy skin cells. Gives proper nourishment to the skin cells and gives you healthy glow from inside out.

4. Balances Pitta

Panchamrit has a pitta balancing effect on our body. Regular consumption of Panchamrit gives relief from hyperacidity and other side effects of Pitta imbalance.

5. Keeps Hair Healthy

As mentioned above, Panchamrita gives nourishment to the Sapta Dhatu in our body. Out of the 7 dhatus, the Asti Dhatu is responsible for forming bone and teeth. The waste products of this metabolic process (of formation of bones and teeth), is in fact, our hair and nails. When Asti Dhatu is nourished properly, it leads to healthy and lustrous hair growth.

5. Improves Sexual Potency In Males

Nourishment of Shukra Dhatu (reproductive tissues) improves sexual potency in males. It also strengthens the reproductive system of females.

Traditional Ayurvedic Panchamrit Recipe:

Sugar 1 tsp

Curd 1 tsp

Honey 1 tsp

Milk 4 to 5 tsp (Preferably cows milk)

Ghee 2 tsp (cow milk ghee)

Ayurvedic Panchamrit Panchamrutham Ingredients Health Benefits Recipe

Mix all the above-mentioned ingredients in correct proportions and stir it well.

That’s it! The sweet and delicious concoction of Panchamrita is ready!

Notes:

Always drink freshly made Panchamrita, as its shelf life is only for few hours.

According to Ayurveda, Ghee and Honey should not be consumed in ‘equal’ quantity. Refer the measurements mentioned above.

Always use a stainless steel, ceramic or glass bowl to prepare Panchamruta. This helps avoids any chemical reaction with other reactive and harmful metals. Traditionally silver bowls were used to mix the Panchamrita for added benefits of silver metal.

Sri Eswaran