Dhaniya Panjiri is an Indian sweet dish made especially for Krishna Janamashtami as prashad. Here is an easy recipe to make at home.
About The Recipe
Dhaniya Panjiri is an Indian sweet dish that is made for the festival of Janmashtami as prasad. This wholesome and nutritious dish is loaded with ghee and nuts and is great to make otherwise also.
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.
Ghee – This sweet is traditionally made with ghee but for a vegan version, you can replace it with coconut oil.
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 teh 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 chopped cashew nuts and 10-12 chopped almonds to the pan and fry until they turn light brown. Remove them in a bowl and keep them aside.
Add ½ cup makhana to the same pan and roast until they are crispy.
Remove them from the pan and crush lightly. Set aside.
Add the remaining ghee to the pan.
Once the ghee melts, add 2 cups of coriander powder and roast until it turns brown and fragrant (10-12 minutes). Keep 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 and until it is nicely fragrant and browned.
Add the roasted nuts and mix well.
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.
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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Dhaniya Panjiri Recipe
- ¼ cup ghee (divided)
- 10-12 cashew nuts (crushed)
- 10-12 almonds (crushed)
- ½ cup foxnuts (makhana)
- 2 cups coriander powder
- ½ cup grated dry coconut
- ½ cup powdered sugar
- 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. Remove them in a bowl and keep them aside.
- Add foxnuts to the same pan and roast until they are crispy.
- Remove them from the pan and crush lightly. Set aside.
- Add the remaining ghee to the pan.
- Once the ghee melts, add coriander powder to the pan and roast until it turns brown and fragrant (10-12 minutes). Keep stirring frequently.
- 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.