Dhaniya Panjiri is a commonly made delicacy for Janmashtami in North India.
Janmashtami is around 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. Panjiri is a mixture of roasted wholewheat flour, sugar, dry fruits and spices. 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.
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About Dhaniya Panjiri
Dhaniya Panjiri is a mixture of coriander seeds, dry fruits, dry coconut and sugar. In North India, this is prepared during  festivals and  religious ceremonies. During Janmashtami, it is  prepared as an offering to Lord Krishna and is later distributed as prasad. When stored in an airtight container, it can stay fresh for several weeks.
List of ingredients to make Dhaniya Panjiri
Coriander seeds: The main ingredient for Dhaniya Panjiri is coriander seeds. Coriander seeds are roasted until aromatic and is then ground to a fine powder.
Dry fruits : Almond, Cashew nuts, Pistachios, Melon seeds, Raisins, fox nuts
Other ingredients : dry coconut, powdered sugar, cardamom powder, dried rose petals for garnishing
Step-wise recipe with pictures
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.
Recipe Card
Dhaniya Panjiri | Janmashtami Prasad Recipe
Ingredients
- 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)
Instructions
- 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.Â
- 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.
Recipe Video
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