Dhaniya Panjiri Recipe
Dhaniya Panjiri is made on the occasion of the auspicious hindu Festival Janmashtami.
Servings 10
Calories
Equipment
- Pan
- Mixing Bowi
Ingredients
- 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.