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

About Dhaniya Panjiri

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

Dhaniya=Coriander and Panjiri=A nutritional sweet dish made using flour. 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 of making Dhaniya ki Panjiri is almost the same as making classic Panjiri, and it is served with Panchamrut 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 Janmashtami vrat

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

Ingredients

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

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, 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 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.

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

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

Add the remaining ghee 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 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 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.

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.