An appetizing and mouth-watering prasad recipe specially made for the auspicious occasion Krishna Janmashtami. This recipe includes devotion, love, and sacrifice for the almighty Shri Krishna. Dhaniya panjiri is a dish often served as prasad and is often consumed during fasts. Panjiri is a nutritional supplement that is made with wheat flour and ghee which is accompanied by a plethora of dry fruits, but during the festive season, coriander seed powder replaces the wheat flour.
Dhaniya panjiri is consumed as a prasad during Janmashtami and is very popular in the state of Punjab and Uttar Pradesh. For making the Dhaniya panjiri the main ingredient required is dhaniya seed powder accompanied with poppy seed and coconut powder, this recipe requires less effort to make and is very beneficial for the cold season. That being said, I am here sharing the recipe of Dhaniya Panjiri which can be used as a prasad. It includes sauteing coriander powder, nuts, and coconut powder and mixing it to form a panjiri like texture.
For Dhaniya panjiri to work as a blessing of God here are some tips and recommendations
Firstly take a plethora of nuts and saute it until it gets crunchy, then saute the remaining ingredients. Secondly, mix all the ingredients well so that no lumps remain and, lastly for added blessing, serve it with makhana and charnamrit.
INGREDIENTS:
- Ghee – 7-8 tsp
- Almond and Cashew – 15-20 (sliced)
- Raisins – 15-20
- Grated coconut – ½ bowl
- Poppy Seeds – ½ bowl
- Coriander Powder – 1 bowl
- Powdered Sugar -½ Bowl
- Cardamom Powder – 1 tsp
DIRECTIONS:
- Firstly, take a pan and heat 3 tsp ghee.
2. Add 15-20 sliced almonds and cashews.
3. Keep Stiring and roast on low flame.
4. Almonds and cashews are roasted and become Little brown in colour. Take the roasted dry fruits out in a plate or bowl.
5. Add 15-20 raisins in same pan and roast it.
6. Now take out the roasted raisins in same plate.
7. Add ½ bowl of grated coconut and roast it on low flame for 1 minute or turn coconut colour in slight brown.
8. Take out and keep aside.
9. Heat 1 tsp ghee in same pan.
10. Then add ½ bowl of poppy seeds and roast for 1-2 minutes in low flame.
11. Poppy seeds are roasted well, now turn off the flame.
12. Further, heat 3 tsp ghee in a pan.
13. Add 1 bowl coriander powder and keep stirring on medium flame. Roast until it turns aromatic and also till the colour does not change.
14. Now its turn aromatic and change its colour.
15. Coriander powder is ready to prepare panjiri.
16. Take a large bowl and transfer roasted coriander powder into it.
17. Add ½ bowl powdered sugar.
18. Add 1 tsp cardamom powder.
19. Mix it well.
20. Add roasted coconut and mix.
21. Add roasted poppy seeds.
22. Mix well.
23. Finally, add roasted dry fruits and mix well.
24. Coriander or Dhaniya panjiri is ready for BHOG…
