Panjiri

Cook along · 10 steps

Method

1. 1

   Heat 1 tbsp ghee in a pan. Add 1 cup whole coriander seeds and roast on low flame for about 1 minute, stirring continuously, until aromatic. Remove to a plate.

2. 2

   In the same pan, heat 2 tbsp ghee. Add almonds and cashews. Roast on low flame until lightly pink. Add melon seeds and roast for 1 minute.

3. 3

   Add makhana and roast for 2 minutes until crispy. Add grated dry coconut and roast on low flame.

   

4. 4

   Add raisins last and roast briefly. Remove everything to the plate immediately and let cool.

5. 5

   Grind the roasted coriander seeds coarsely in a blender — do not make a fine powder.

   

6. 6

   Add all the other roasted ingredients to the ground coriander. Mix well.

7. 7

   Add cardamom powder, dry ginger powder, and sugar candy powder. Mix everything together.

8. 8

   Garnish with chopped pistachios and dried rose petals if desired.

   

9. 9

   Store in an airtight container for up to 15-20 days. Can be made into small packets for distribution.

10. 10

    Offer to Lord Jagannath with tulsi leaves.