Dhaniya Panjiri | Janmashtami Prasad Recipe
a commonly made delicacy for Janmashtami in North India.
Servings 10
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.
- 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.