Dhaniya Panjiri

4.17 from 6 votes

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!

Prep: 5

Cook: 10

Total: 15

Course: Dessert

Cuisine: Indian

Servings:

Calories: 126kcal

Author: Ruchi

Ingredients

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

US Customary - Metric

Instructions

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).

Video

Notes

Cooking tips to make the best Dhaniya Panjiri

» 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.

Nutrition