Dhaniya Panjiri
Dhaniya Panjiri is an Indian sweet dish made especially for Krishna Janmashtami as Prashad. Here is an easy recipe to make at home. Dhaniya Panjiri is an Indian sweet dish. It is commonly prepared on the occasion of Janmashtami as prasad. This nutritious and wholesome dish is loaded with ghee and nuts. We can also make it for regular consumption during winter.
What is Krishna Janmashtami?
Krishna Janmashtami is a Hindu festival celebrating the birth of Lord Shri Krishna on the eighth (Ashtami) day of the dark fortnight in the month of Bhadrapada (August–September).
Krishna Janmashtami, also called Krishnashtami or Gokulashtami, is a festival dedicated to Lord Shri Krishna.
How to Make Dhaniya Panjiri step by step with photo:
Ingredients:
Ghee – Traditionally, it is made with ghee, but you can replace it with coconut oil for a vegan version.
Dried Nuts – I used Lotus Seeds(Makhana), cashew nuts, Pistachios and almonds in this recipe, but you can also use walnut nuts.
Seeds: We can also add some seeds like Melon, Poppy, and Sunflower seeds, it is optional.
Coriander Powder –Use coarsely grounded homemade coriander seeds powder for authentic flavour.
Dry Coconut –You can use Grated dry coconut or desiccated coconut as per availability.
Powdered Sugar –For this Grind the regular sugar in a grinder or use boora powder if available.
Flavour(optional)– You can also add some cardamom powder or jayphal powder to the Panjari.
How To Make Dhaniya Panjiri?
Method:
- Heat one tablespoon of ghee in a kadai/pan over medium heat.
- Once the ghee melts, add coarsely crushed cashew nuts and almonds to the pan and fry until they turn light brown. Stir frequently. Remove them in a bowl and keep them aside.
- Add one teaspoon of ghee.
- Add grated coconut and fry until it turns light brown and remove it into a bowl.
- Add a cup of makhana to the same pan and roast until they become crisp.
- *Stir frequently while frying.
- Remove them from the pan and crush them lightly (optional).
- Add one tablespoon of ghee to the pan or kadai.
- Once the ghee melts, add a cup of coriander powder and roast on medium-low heat until it turns brown and fragrant (8-10 minutes), stirring frequently.
- Remove the pan from the heat. Let the mixture cool completely.
- Now Transfer it to a deep bowl and add Makhana, nuts, coconut, pistachio, and cardamom powder to the cooled roasted coriander powder and mix them well.
- Finally, add powdered sugar and mix everything well.
- Dhaniya Panjiri Prasad(Bhog) is ready to serve lord Krishana…
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Suggestion:
Bitter taste :
Roast the coriander powder properly on medium flame until it gets a pleasant aroma and turns brown. Otherwise, it will taste not very pleasant in the mouth.
Nuts:
You can also use other nuts like pistachio and walnuts, and seeds like melon seeds, chironji, and sunflower seeds can also be added to the recipe.
Sugar:
Do not use confectioner’s sugar instead of powdered sugar. It has cornstarch in it which will change the texture of the dish and will also make it unfit to eat for vrat.
Note: Add sugar only when the mixture has cooled well. If the mixture is not cooled properly, the sugar will melt due to the heat.
Serving Suggestion:
You can also serve it with fruits, Panchamrut, and a Coconut burfi as a prasad.
Storage Suggestions
We can keep Dhaniya Panjiri in an airtight container at room temperature for 10-15 days.
For vegan:
Substitute ghee with coconut oil.
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For more recipes from this blog you might like please check:
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Til Ladoo
Sabudana Kheer
Dhaniya Panjiri Recipe
Equipment
- Pan
- Mixing Bowi
Materials
- 1 cup Coriander powder
- 3 tablespoon Desi ghee
- 1 cup Makhane
- 1/2 cup Powdered Sugar or Bura
- 1/2 cup Grated Coconut grated
- 10-15 no Cashew chopped
- 10-15 no Almond slivers
- 10-15 no Pistachio slivers
Instructions
- Heat one tablespoon of ghee in a pan over medium heat.
- Once the ghee melts, add coarsely crushed cashew nuts and almonds to the pan and fry until they turn light brown. Stir frequently. Remove them in a bowl and keep them aside.
- Add one teaspoon of ghee.
- Add grated coconut and fry until it turns light brown. Remove it into a bowl.
- Add a cup of makhana to the same pan and roast until they become crisp.
- *Stir frequently while frying.
- Remove them from the pan and crush them lightly (optional).
- Add one tablespoon of ghee to the pan.
- Once the ghee melts, add a cup of coriander powder and roast on medium-low heat until it turns brown and fragrant (8-10 minutes), stirring frequently.
- Remove the pan from the heat. Let the mixture cool completely.
- Now Transfer it to a deep bowl and add Makhana, nuts, coconut, pistachio, and cardamom powder to the cooled roasted coriander powder and mix them well.
- Finally, add powdered sugar and mix everything well.
- Our Dhaniya Panjiri is ready to serve lord bal krishana.
Video
Notes
Suggestion:
Coriander Powder: Roast the coriander powder properly otherwise it will taste bitter in the mouth. So fry it on medium flame until it gets a nice aroma and turns brown. Nuts: You can also use other nuts like pistachio and walnuts, and seeds like melon seeds, chironji, and sunflower seeds can also be added to the recipe. Sugar: Do not use confectioner’s sugar instead of powdered sugar. It has cornstarch in it which will change the texture of the dish and will also make it unfit to eat for vrat. Note: Add sugar only when the mixture has cooled well. If the mixture is not cooled properly, the sugar will melt due to the heat. Serving Suggestion:You can also serve it with fruits, Panchamrut, and a Coconut burfi as a prasad. Storage Suggestions
We can keep Dhaniya Panjiri in an airtight container at room temperature for 10-15 days.
