On the auspicious occasion of Krishna Janmashtami, prepare a wholesome and nutritious Dhaniya Panjiri that is loaded with healthy nuts and comes together in just 15 minutes.
As a bonus, it’s gluten-free and vegetarian. Can be vegan too!
What is Dhaniya Panjiri?
In this term, Dhaniya Panjiri, Dhaniya in Hindi translates to Coriander seeds, and Panjiri is a nutritional sweet made with wheat flour.
Since this panjiri is prepared a prasad ~ an offering made to a Hindu deity, we swap the wheat flour with coriander seeds.
This Dhaniya panjiri ~ aromatic naivedyam or sweet prasad (offering) is often prepared on the auspicious occasion of Krishna Janmashtami.
What is Krishna Janmashtami?
Krishna Janmashtami, also called Krishnashtami or Gokulashtami, is a festival dedicated to Lord Shri Krishna.
Gokulashtami is a Hindu festival celebrating the birth of Lord Shri Krishna on the eighth (Ashtami) day of the dark fortnight in the month of Bhadrapada (August–September).
Many people observe fast on Janmashtami, and sweet delicacies are prepared with milk and curds that baby Krishna loved.
Devotional bhajans in praise of Lord Krishna mark the celebration of this festive occasion all over Northern India.
DIFFERENCE BETWEEN REGULAR PANJIRI AND DHANIYA PANJIRI!
Regular panjiri also referred to as Dabra, is an excellent winter treat. This super-food is prepared with ghee, coconut, wheat flour, semolina, and loaded with chock-full of healthy nuts.
It contains gluten, and therefore, it’s not recommended during the fasting period/vrat.
Whereas, dhaniya panjeeri is prepared with coriander powder, sugar, and toasted nuts.
It’s gluten-free and perfect as prasad/offering. People who observe fast on Krishna Janmashtami can consume this panjiri throughout the day.
Ingredients required for Dhaniya Panjiri!
My mom-in-law was the one who introduced me to this simple and easy panjiri. Dhaniya panjiri
Since then, it has been a tradition in my house to have dhaniya panjiri on Krishna Janmashtami. This panjiri recipe include pantry ingredients such as-
» Coriander powder – this is the star ingredient. It’s gluten-free and perfect as an offering. Coriander powder lends a warm and earthy aroma to this panjiri.
» Powdered sugar or boora – to sweeten our panjiri. Dhaniya panjiri
» Desiccated coconut – use the very fine ground coconut for this recipe. Iron-rich coconut boosts the taste of panjiri and gives it a pleasant, nutty flavor.
» Dry nuts – such as Phool Makhane or foxnuts, golden raisins, slivered almonds, chaar magaz or melon seeds, and cardamom powder ~ lends a subtle, aromatic crunch.
» Ghee – a must-have to roast the coriander powder. You can use coconut oil too.
How to make Dhaniya Panjiri?
1. Heat ghee in a pan. Add phool makhane and toast until crisp and light brown.
2. Remove from pan and set aside. Dhaniya panjiri
3. Add raisins to the same pan. Toast until light brown.
4. Remove from heat and set aside.
5. Add some more ghee to the same pan.
6. Add coriander powder. Dhaniya panjiri
7. Roast the coriander powder on medium-low heat. Keep stirring as it gets burned quickly.
8. Cook the coriander powder for 10-12 minutes or until fragrant and a deep dark brown color is attained.
9. Remove the pan from heat.
10. Add coconut powder. Dhaniye ki panjiri
11. Stir in powdered sugar. Dhaniye ki panjiri
12. Add toasted phool makhane, raisins, slivered almonds to the panjiri.
13. Add chaar magaz. Dhaniye ki panjiri
14. Stir in cardamom powder.
15. Keep mixing until everything is well incorporated.
16. Dhaniya panjiri is ready for prasad (offering).
Cooking tips to make the best Dhaniya Panjiri!
» Taste your nuts before toasting. Rancid nuts will spoil the whole recipe.
» Foxnuts and almonds will take longer to toast as compared to raisins. So keep a watchful eye while tasting the nuts.
» Toast the foxnuts, raisins, and almonds until they start to turn golden. Don’t let them get any darker.
» Bitter taste in Panjiri? If coriander powder is not roasted well, it will leave a slightly bitter taste. The key to avoiding bitter taste is to cook the coriander powder until it turns darker in shade and begins to emit a nutty aroma.
» Feel free to add 1/2 cup of crumbled mawa to the panjiri, but again that is optional. The original Dhaniya panjiri recipe doesn’t call for mawa; it’s made without mawa. But if you opt to add mawa, adjust sugar to 1/2 cup.
» What is Chaar Magaz? Chaar Magaz seeds are the combination of four seeds, namely watermelon seeds, pumpkin seeds, cantaloupe seeds, and almonds. These seeds are loaded with protein, fatty acids, minerals, and vitamins like niacin, riboflavin, thiamine, and vitamin B6.
» Want to make it vegan? Substitute ghee with coconut oil.
Planning to make Jhula on Krishna Janmashtami?
This Janmashtami create a jhula (swing) for Lord Krishna from easy-to-find materials that you probably have laying around the house.
You don’t have to head out to buy all the fancy stuff.
Just explore your closets, drawers, and collect all the crafty material like colorful laces, beads, jewels, and some decorative fabric flowers.
Search for all your gift ribbons, wrappers, shimmery clothes, and create a beautiful jhula with whatever you have on hand.
Bring out your innovative ideas and be creative. Follow this link on how to make Jhula.
HAPPY JANMASHTAMI TO ALL !!
I hope you like this simple recipe. Dhaniye ki panjiri
Let me know in the comments if you try Dhaniya Panjiri. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY THESE OTHER SWEET TREATS!
- 1 cup Coarsely pounded coriander seeds (sukha dhaniya)
- ½ cup + 2 tablespoons extra Powdered Sugar
- ½ cup Desiccated Coconut
- 7-8 pieces of Phool Makhane (lotus seeds or foxnuts)
- 1 tablespoon Golden Raisins/Khismish
- 1 tablespoon Slivered Almonds
- 1½ teaspoons Chaar Magaz (Melon seeds)
- 1 teaspoon Cardamom Powder
- 3 tablespoons Ghee
- Heat ghee in a pan. Add phool makhane and toast until crisp and light brown. Remove from pan and set aside.
- Add raisins to the same pan. Toast until light brown. Remove from heat and set aside.
- Add some more ghee to the same pan. Add coriander powder.
- Roast the coriander powder on medium-low heat. Keep stirring as it gets burned quickly.
- Cook the coriander powder for 10-12 minutes or until fragrant and a deep dark brown color is attained.
- Remove the pan from heat. Add coconut powder and powdered sugar.
- Add toasted phool makhane, raisins, slivered almonds, cardamom powder, and chaar magaz to the panjiri.
- Keep mixing until everything is well incorporated.
- Dhaniya panjiri is ready for prasad (offering).