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Dhaniya Panjiri Recipe: How To Make Dhaniya Panjiri Prasad
Dhaniya panjiri is a traditional naivedyam that is prepared and offered to Lord Krishna on Janmashtami and is then distributed to everyone. Here is a detailed procedure with images and a video.
Dhaniya panjiri is a traditional naivedyam recipe that is offered to Lord Krishna, especially on Janmashtami. The coriander panjiri recipe is prepared with powdered coriander seeds and roasted makhane with sugar and dry fruits added to it.
The dhaniya panjiri is an aromatic naivedyam that is a mixture of dry ingredients. The aroma of the coriander powder and elaichi, with the sweetness of the sugar and crunchiness of the dry fruits make it a perfect dish to those who fast on Janmashtami.
On the Janmashtami day, this naivedyam is offered to Lord Krishna after prayers and distributed among the family as prasad. So, if you want to make the dhaniya panjiri, read the step-by step procedure with images and also watch the video recipe.
DHANIYA PANJIRI RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 1 bowl
-
Dhaniya powder (coriander powder) - 2½ tsp
Phool makhana - 7-10
Powdered sugar - 2 tbsp
Elaichi powder - 1 tsp
Chopped cashew nuts and almonds - 1 tbsp
Dry grated coconut - 3 tbsp
Raisins - 5-8
Ghee - 1 tsp
-
1. Add the phool makhane to the pan.
2. Dry roast them until they turn crisp and start to change to light brown in colour.
3. Cut them into quarters and transfer into a small bowl.
4. Add ghee in a heated pan.
5. Add dhaniya powder.
6. Stir continuously on a low flame for about 2-3 minutes, to avoid these from burning at the bottom.
7. Add the elaichi powder and chopped cashew nuts and almonds.
8. Turn the stove off, and then add the dry grated coconut.
9. Mix well and transfer it into a bowl.
10. Add powdered sugar and the roasted phool makhane; mix well.
11. Add raisins, mix well and serve.
- 1.The quantity of all the ingredients must be accurate to get the right flavour.
- 2.The phool makhane can either be cut or powdered, based on your preference.
- Serving Size - 1 tablespoon
- Calories - 105 cal
- Fat - 1.9 g
- Protein - 4.1 g
- Carbohydrates - 11.3 g
- Sugar - 4.1 g
STEP BY STEP - HOW TO MAKE DHANIYA PANJIRI
1. Add the phool makhane to the pan.
2. Dry roast them until they turn crisp and start to change to light brown in colour.
3. Cut them into quarters and transfer into a small bowl.
4. Add ghee in a heated pan.
5. Add dhaniya powder.
6. Stir continuously on a low flame for about 2-3 minutes, to avoid these from burning at the bottom.
7. Add the elaichi powder and chopped cashew nuts and almonds.
8. Turn the stove off, and then add the dry grated coconut.
9. Mix well and transfer it into a bowl.
10. Add powdered sugar and the roasted phool makhane; mix well.
11. Add raisins, mix well and serve.
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