How to Make Dhaniya Panjiri at Home for Janmashtami?

Dhaniya Panjiri is something many families look forward to on Janmashtami. It is usually offered to Lord Krishna during the midnight puja and then served as prasad. The recipe is quite simple, so you can easily make it at home even if you are trying it for the first time. The main thing is to roast the ingredients properly and let the mixture cool before adding the sugar.

For around 8 servings, keep these ingredients ready:

• 2 cups coriander powder
• 1/4 cup ghee
• 10 to 12 almonds, roughly chopped
• 10 to 12 cashews, roughly chopped
• 1/2 cup makhana
• 1/2 cup dry grated coconut
• 1/2 cup powdered sugar
• 1/2 teaspoon cardamom powder, optional

If you are making the panjiri for vrat, make sure all the ingredients you use are allowed according to your fasting tradition.

Heat 1 tablespoon of ghee in a pan on medium heat. Add the chopped almonds and cashews and roast them for a few minutes until they turn light golden. Keep stirring so they do not burn. Once they are ready, take them out and keep them aside.

Put the makhana in the same pan and roast it on medium heat. Keep stirring until the makhana becomes crisp. This should take a few minutes. Take it out and let it cool slightly. Crush it lightly using your hands, a spoon or a mortar and pestle. Keep some small pieces instead of making it into a fine powder.

Add the remaining ghee to the pan and let it melt. Add the coriander powder and roast it on medium low heat. Keep stirring for around 10 to 12 minutes. The powder will become slightly darker and give off a pleasant roasted smell. Do not use high heat because the coriander can burn quickly and give the panjiri a bitter taste.

Once the coriander powder is roasted, add the roasted almonds, cashews and crushed makhana to the pan. Mix everything properly so the ingredients are spread evenly. Turn off the heat once everything is mixed.

This step is important. Let the mixture cool completely before adding the sugar. If you add sugar while the mixture is still hot, it can melt and change the texture of the panjiri.

Once the mixture has cooled, add the dry grated coconut and powdered sugar. Add cardamom powder if you want some extra flavour. Mix everything well until the sugar and coconut are evenly combined with the roasted mixture.

Your Dhaniya Panjiri is now ready. It can be served as prasad after the midnight Janmashtami puja. You can put it into small bowls and garnish it with a few chopped almonds or cashews. It also tastes good with panchamrit and fruits.

The main thing to remember is to roast the ingredients slowly. High heat can burn the coriander, nuts or makhana. Also, do not add sugar until the mixture has cooled completely. You can add pistachios, walnuts or melon seeds if you want to change the recipe a little. However, if you are making it for vrat, use only ingredients that are allowed in your fasting tradition.

Let the panjiri cool completely before storing it. Put it in a clean, dry and airtight container and keep it in a cool place. Always use a dry spoon when serving it. If you want to keep it for longer, you can store it in the refrigerator.

Dhaniya Panjiri is one of the easiest prasad recipes you can make for Janmashtami. The ingredients are simple, the steps are easy, and you can prepare it at home without much effort. Just take your time while roasting everything and remember to let the mixture cool before adding the sugar. Once it is ready, you can offer it to Lord Krishna and enjoy it with your family as part of the Janmashtami celebration.

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