Dhaniya Panjiri
On the auspicious occasion of Janmashtami a healthy and nutritious Dhaniya Panjiri prepared with coriander powder, sugar and dry nuts. An easy prasad, which takes just 15 minutes from start to finish!
How can Janmashtami be complete without Dhaniya Panjiri? Dhaniya panjiri is an aromatic preparation of dry ingredients mixed together to form a sweet naivedyam or prasad. My mom-in-law is the one who introduced me to this simple and easy panjiri and since then it has been a traditional in my house to have dhaniya panjiri on Janmashtami.
While you are here, don’t forget to check out the fasting recipes – Falahari recipes.
A quick and simple prasad to prepare on Janmashtami, using ingredients that one always have in my pantry.
Compared to the regular panjiri that is prepared using wheat flour and nuts, dhaniya panjeeri is prepared with coriander powder, sugar and toasted nuts. Dhaniya Panjiri is offered as a prasad/naivedyam to Lord Krishna. People who observe fast on Janmashtami can consume this panjiri throughout the day as grains/flours are not allowed during fasting.
Procedure to make dhaniya panjiri is pretty simple. Cook coriander powder in ghee until it starts emitting its aroma. Remove from flame and mix in rest of the ingredients, panjiri is ready. Feel free to add nuts of your choice and adjust the sugar to your liking.
Besides making sweets; decorating Jhula (swing) for thakurji is what my kids enjoy doing on Janmashtami. If given a choice they can swing thakurji for the whole day in his jhula. 😉 Follow this link to see make Jhula.
Also try other sweets for Janmashtami- Kaju pista roll, Mawa burfi, Paneer burfi, Meethi seviyan and more….
If you happen to make this prasad then do share your yum pictures with me @Facebook or drop me a line below!
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| Servings | Prep Time |
| 1 CUP | 5 MINUTES |
| Cook Time |
| 10 MINUTES |
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On the auspicious occasion of Janmashtami a healthy and nutritious Dhaniye ki panjeeri prepared with coriander powder, sugar and dry nuts. An easy prasad, which takes just 15 minutes start to finish!
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- 1/2 cup Grounded Coriander seeds (sukha dhaniya)
- 1/4 cup + 1 teaspoon Powdered Sugar
- 1/4 cup Dessicated Coconut
- 7-8 pieces of Phool Makhane
- 1 tablespoon Yellow Raisins/Khismish
- 1 tablespoon Silvered Almonds
- 1.5 teaspoon Char Magaz
- 1 teaspoon Cardamom Powder
- 2 tablespoon Ghee
- Assemble all the ingredients.
- Heat 1 tablespoon ghee in a pan and toast phool makhane and all the nuts until light brown in color. Keep stirring until the nuts are toasted. Remove and set it aside.
- In the same pan heat ghee and add coriander powder.
- On a medium heat cook coriander powder until it starts emitting its aroma. It took me 8 minutes on a medium low flame.
- Once done, take it off the flame.
- Add cardamom powder..
- And sugar, toasted nuts, char magaz, raisins and coconut.
- Adjust sugar to suit your taste preferences.
- Mix and panjiri is ready.
- Store in an airtight container and is good for a month.
- To reduce bitterness of coriander seeds, add 1/2 cup of crumbled mawa to the panjiri but that is again optional. Traditional recipe doesn't call for mawa, it's made without mawa. If you choose to add mawa, adjust sugar to 1/2 cup .
- Enjoy this yummy prasad on the auspicious occasion of Janmashtami!! HAPPY JANMASHTAMI TO ALL!!
What is Char Maga? Is it magatari na biya?
Yes Char Magaz or melon seeds are also referred to as magatari na biya.
Thankyou for the recipe.. I tried it for first time and it was yummy.. Everyone appreciated 🙂
Pleasure is all mine.
Thanks for sharing your experience with me. 🙂