festival · vrat · falahari · janmashtami · festive
Dhaniya Panjiri
The Janmashtami prasad — roasted coriander seeds ground coarse, folded through ghee-fried makhana, nuts and melon seeds with misri and cardamom. No grain at all, finished with tulsi leaves, and it keeps for a month in an airtight jar.
Cook along · 6 steps
Method
- 1
Slightly roast the coriander seeds in a pan for a couple of minutes until they lose their moisture and become lightly fragrant.
- 2
Allow the roasted coriander seeds to cool completely, then grind them into a semi-coarse powder.
- 3
Heat the ghee in a pan and lightly fry the almonds, cashews, pistachios, raisins, makhana, and melon seeds until golden.
- 4
Remove the pan from the heat and add the roasted dry fruits and seeds to the powdered coriander.
- 5
Add powdered sugar or misri, cardamom powder, fresh Tulsi leaves, and optional rose petals. Mix everything well.
- 6
Your Dhaniya Panjiri is ready to serve. Store it in an airtight container in a cool, dry place. It stays fresh for up to a month.
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