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    Whisk Affair » Recipes » Festival » Janmashtami » Dhaniya Panjiri

    Published: Aug 3, 2021 | Last Updated On: Aug 30, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Dhaniya Panjiri

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    Dhaniya Panjiri is an Indian sweet dish made especially for Krishna Janamashtami as prashad. Here is an easy recipe to make at home (gluten-free, can be made vegan).

    Dhaniya panjiri served in a bowl.
    Jump to:
    • About Dhaniya Panjiri
    • Ingredients
    • How To Make Dhaniya Panjiri
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Dhaniya Panjiri

    Dhaniya Panjiri is an Indian sweet dish that is made for the festival of Janmashtami as prasad (offering to god). This wholesome and nutritious dish is loaded with ghee and nuts and apart from Janmashtami, you can make it for regular consumption too.

    Dhaniya=Coriander and Panjiri=A nutritional sweet dish made using flour, but since we make this sweet dish for the festival as falahari prasad (an offering made for the Hindu deities), the flour is replaced with coriander powder.

    This sweet is gluten-free and vegetarian. You can make it vegan by replacing ghee with coconut oil, however, it tastes best when made in ghee.

    The process to make Dhaniya ki Panjiri is almost the same as making regular Panjiri and it is served with Panchamrit after the pooja.\

    This recipe can be easily doubled or tripled as per your requirements.

    Here are some more recipes that you can make for Janamashtami vrat

    • Sabudana Kheer
    • Paneer Kheer
    • Kuttu ki Pakodi
    • Sabudana Thalipeeth
    • Rajgira Sheera
    • Sitaphal Basundi
    • Lauki Halwa
    • Kesar Makhana Phirni
    • Farali Arbi

    Ingredients

    Dhaniya panjiri ingredients.

    Ghee – This sweet is traditionally made with ghee but for a vegan version, you can replace it with coconut oil.

    Dried Nuts – I used almonds, cashew nuts, and foxnuts (makhana) but you can also add pistachios, walnuts, and pine nuts. Seeds like watermelon seeds, cantaloupe seeds, or sunflower seeds can also be added to the recipe.

    Coriander Powder – For the best result, coarsely grind the coriander seeds in a grinder at home. The store-bought coriander powder is too fine and the texture of the panjiri will be a little different.

    Dry Coconut – Grate the dry coconut using the middle hole of a box grater or buy already grated dry coconut to save time.

    Powdered Sugar – Do not use confectioner’s sugar which is sometimes also labeled as 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.

    Grind the regular sugar in a grinder or use boora if it’s available.

    Note – You can flavor the panjiri with some cardamom powder.

    How To Make Dhaniya Panjiri

    Heat 1 tablespoon ghee in a pan over medium heat.

    Once the ghee is hot, add 10-12 coarsely crushed cashew nuts and 10-12 coarsely crushed almonds to the pan and fry until they turn light brown. Stir frequently. Remove them in a bowl and keep them aside.

    Almonds and cashew nuts added to hot ghee in a pan.

    Add ½ cup makhana to the same pan and roast until they are crispy. Stir frequently while frying.

    Remove them from the pan and crush lightly using a mortar and pestle. Set aside.

    Makhana added to the pan.
    Roasted makhana in the pan.

    Add the remaining ghee to the pan.

    Remaining ghee added to the pan.

    Once the ghee melts, add 2 cups of coriander powder and roast on medium-low heat until it turns brown and fragrant (10-12 minutes), stirring frequently.

    Note – If the coriander powder is not roasted well, it will leave a bitter taste in the mouth. So make sure to roast it on medium heat until it is nicely fragrant and browned.

    Coriander powder added to the pan.
    Roasted coriander powder.

    Add the roasted nuts to the pan and mix well.

    Roasted nuts added to the pan.

    Remove the pan from the heat and let the mixture cool completely.

    Add ½ cup grated dry coconut and ½ cup powdered sugar to the cooled mixture and mix everything well. Serve!

    Note – If the mixture is not cooled properly, the sugar will melt from the heat, and the texture of dhaniya panjiri will be weird.

    Grated dry coconut and powdered sugar added to the pan.
    Ready dhaniya panjiri.

    Serving Suggestions

    Dhaniya Panjiri is served on its own. Serve it in a small bowl and top with some slivered nuts and dried rose petals as garnishing.

    You can also serve it with cut fruits, Panchamrut, and a sweet on a plate for distributing to people as a prasad.

    Storage Suggestions

    Dhaniya Panjiri keeps well in an airtight container at room temperature for 10-12 days. You can refrigerate it to increase its shelf life. Serve it at room temperature.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Dhaniya Panjiri is an Indian dish made especially for Krishna Janamashtami as prashad. Here is an easy recipe to make at home.

    Dhaniya Panjiri Recipe

    Dhaniya Panjiri is an Indian sweet dish made especially for Krishna Janamashtami as prashad. Here is an easy recipe to make at home.
    5 from 6 votes
    Print Pin Rate
    Course: Indian Sweet
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 people
    Calories: 113kcal
    Author: Neha Mathur

    Ingredients 

    • ¼ cup ghee (divided)
    • 10-12 cashew nuts (coarsely crushed)
    • 10-12 almonds (coarsely crushed)
    • ½ cup foxnuts (makhana)
    • 2 cups coriander powder
    • ½ cup grated dry coconut
    • ½ cup powdered sugar (NOT confectioner's sugar. See notes)
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    Instructions

    • Heat 1 tablespoon ghee in a pan over medium heat.
    • Once the ghee is hot, add 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 foxnuts to the same pan and roast until they are crispy. Stir frequently while frying.
    • Remove them from the pan and crush lightly using a mortar and pestle. Set aside.
    • Add the remaining ghee to the pan.
    • Once the ghee melts, add coriander powder to the pan and roast on medium-low heat until it turns brown and fragrant (10-12 minutes), stirring frequently.
    • Note – If the coriander powder is not roasted well, it will leave a bitter taste in the mouth. So make sure to roast it on medium heat until it is nicely fragrant and browned.
    • Add the roasted nuts to the pan and mix well.
    • Remove the pan from the heat and let the mixture cool completely.
    • Add dry coconut and powdered sugar to the cooled mixture and mix everything well. Serve.
    • Note – Add sugar only when the mixture has cooled well. If the mixture is not cooled properly, the sugar will melt from the heat, and the texture of the panjiri will be weird.

    Video

    https://www.youtube.com/watch?v=Qz6PhBeMZf0

    Notes

    You can use other nuts like pistachios, walnuts, and pine nuts. Seeds like watermelon seeds, cantaloupe seeds, or sunflower seeds can also be added to the recipe.
    Do not use confectioner’s sugar which is sometimes also labeled as 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. Grind the regular sugar in a grinder or use boora if it’s available.
    You can flavor the panjiri with some cardamom powder.

    Nutrition

    Calories: 113kcal | Carbohydrates: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 1mg | Potassium: 38mg | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg
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    More Janamashtmi Recipes

    • Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
      Badam Panjiri
    • Roasted Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
      Roasted Phool Makhana (5+ Flavors)
    • Chikoo Kheer (Sapota Kheer) is a creamy Indian dessert made using milk, fresh chikoo, sugar, and dried nuts. Serve it for festivals, special occasions, or vrat day (Hindu fasting).
      Chikoo Kheer (Sapota Kheer)
    • Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
      Badam Sharbat (Almond Sharbat)

    Reader Interactions

    Comments

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      Recipe Rating





    1. Tamanna

      August 24, 2016 at 7:10 pm

      5 stars
      Niceee

      Reply
      • msnehamathur

        August 25, 2016 at 1:41 am

        Thnx Tamanna.

        Reply
    2. Kaddu

      June 14, 2020 at 7:49 am

      5 stars
      बाबे री जय

      Reply
      • Neha Mathur

        June 16, 2020 at 1:35 am

        Thanks

        Reply

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