Dhaniya Panjiri is a commonly made delicacy for Janmashtami in North India.
Janmashtami is round the corner and each region in India has its own way of celebrating this festival. People celebrate the festival by observing fasts, offering prayers, kirtans breaking dahi handi etc. A variety of dishes and sweets are prepared on this day as offering to Lord Krishna. Different types of prasad is prepared in different regions of India. In Maharashtra, Gopalkala is prepared on this day. Mangaloreans prepare sweet poha, idlis steamed in jackfruit leaves served with sweetened coconut milk etc. North Indians make Panjiri and Makhan Mishri as prasad. On Janmashtami, people observe fasts and do not consume grains and so wheat panjiri is replaced by dhaniya panjiri. Dhaniya Panjiri is made using coriander powder, dry coconut and dry fruits. Here is the recipe for Dhaniya Panjiri.
½ cup coriander seeds (dhaniya)
1 to 2 tbsp clarified butter (ghee)
10 to 12 almonds, chopped (badam)
10 to 12 cashew nuts, chopped (kaju)
10 to 12 pistachios (pista)
1 tbsp melon seeds (magaz)
1 tbsp raisins (kishmish)
½ cup grated dry coconut (sookha nariyal)
8 to 10 fox nuts (makhana)
3 tbsp powdered sugar (pisi hui cheeni)
½ tsp cardamom powder (elaichi powder)
dried rose petals for garnishing (gulab ki pankhudiya)
- Heat a pan.
- Add coriander seeds.
- Dry roast the coriander seeds till they turn aromatic.
- Remove and keep aside to cool down.
- Add ghee to the pan.
- Add chopped almonds, cashew nuts, pistachios and melon seeds.
- Saute on low flame till they turn crisp.
- Add raisins and saute for few seconds.
- Remove and keep aside.
- Add grated coconut to the pan.
- Saute for few seconds and keep aside.
- Now, add fox nuts and saute on low flame till they become crispy.
- Next, grind the roasted coriander seeds to a fine powder.
- Transfer coriander powder to a mixing bowl.
- Add all the roasted ingredients.
- Add powdered sugar and cardamom powder.
- Mix well.
- Garnish with dried rose petals.
- Dhaniya Panjiri is ready to be offered to Lord Krishna.
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