Dhaniya Panjiri is an Indian sweet dish made especially on the auspicious occasion of Krishna Janmashtami as an offering or Prashad. This dhaniya panjiri is made of coriander seeds powder, ghee, roasted nuts, powdered sugar and cardamom powder. Here, Dhaniya means Coriander seeds powder, and Panjiri is a nutritional sweet, dry mixture of roasted flour and nuts. Since it is made for the prashad (prashad is an offering made for the Hindu deities), the flour is replaced with coriander seeds powder. This wholesome and nutritious Dhaniya Panjiri is loaded with healthy nuts and gets ready in just 20 minutes.A variety of naivedyam or prashad is prepared on Krishna Janmashtami to be offered to the lord Krishna like Makhan & mishri, makhana kheer, ladoo etc. Dhaniya Panjiri, however, is considered the most popular one. It is one of the quintessential delights of Krishna Janmashtami bhog. In this recipe, the panjiri is made with powdered sugar; you can replace it with jaggery powder. This is a gluten-free dessert; you can make it vegan, too, by replacing the ghee with oil.
Utensil and Tools
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
Ingredients
- 1 1 cup Dhaniya Powder (Coriander Powder)
- 1 1 cup Powdered sugar
- 1 1 cup Makhana (Lotus seeds)
- â…“ cup Coconut , grated
- 10 Cashews (Kaju) , chopped
- 10 Almonds (badam) , chopped
- 20 Raisins (kismis)
- 1 tbsp, heaped Chironji (almondette)
- 1 tbsp, heaped Melon Seeds
- 1 tsp Cardamom Powder
- ¼ cup Ghee
Video
Instructions
- Heat 1 tablespoon ghee in a pan or kadhai over medium heat. Add foxnuts and roast on a medium flame for 5-6 minutes until crisp.
- Transfer the roasted makhanas to a plate. Crush them lightly with your fingers or in a mortar & pestle. Set it aside.
- Add 2 tablespoons of ghee to the same pan and heat on medium flame. Once the ghee is hot, add chopped almonds and cashew nuts to the pan and fry them until they turn light brown. Remove them to the plate and keep them aside.
- Add raisins to the pan and fry them until it puffs up. Transfer to a plate.
- Add chironji seeds and fry them on a low flame until light brown. Transfer the seeds to a plate.
- Add melon seeds and roast them on a low-medium flame until they turn light brown and starts popping. Transfer to the same plate.
- Add grated coconut and roast it on a medium flame for 2-3 minutes until it changes colour and smells nutty. Transfer it to a plate and keep it aside.
- Add the remaining ghee and melt it on a medium flame. Once the ghee is hot, add coriander powder to the pan and roast on low-medium flame until it turns brown and fragrant (10-12 minutes). (Note: Make sure to roast the coriander well, or else it will leave a bitter taste in the mouth. Roast it on medium heat, stirring continuously until it changes colour and smells aromatic.)
- Transfer the dhaniya powder to a mixing bowl and cool it down completely.
- Add the roasted nuts, coconut and makhana to the bowl. Mix it well.
- Add cardamom powder and powdered sugar to the mixture and mix everything until combined well. (Note: Add sugar to the mixture once it is completely cooled down, or the sugar will melt from the heat and ruin the taste of panjiri.)
- You can add grated jaggery or powder jaggery instead of powdered sugar.
- Dhaniya Panjiri is ready.
Nutrition
Calories: 100kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 1mgPotassium: 58mgFiber: 71gSugar: 2gVitamin A: 0.1IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg
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