Dhaniya Panjiri (Panjeeri) | Janmashtami Naivedyam Recipes

Tomorrow is Krishna Janmashtami celebration and as custom in our home I prepared Dhaniya Panjiri, a must naivedyam in Janmashtami, Almost in every home/temple dhaniya panjiri can be seen in U.P and Punjab. Unlike usual panjiri which is made with wheat flour this one is made specially with coriander seeds to offer as Prasad (Naivedyam) in Krishna Jayanthi as grains are not allowed as prasand or for fasting in North India. Dhaniya panjeeri is also eaten first after breaking fast or during fasting.

Made with simple and few ingredients dhaniya panjiri is very nutritious, not only during Janmashtami but one can prepare it and have it any time though in my home only during Janmashtami panjeeri is prepared.

This is one recipe I wanted to post for long time, every time during Janmashtami if anything I think of posting then it has to be this dhaniya panjiri but somehow it didn't happened until now. For some of you it might be very new and you might think it would be bitter but trust me it's tasty.

Yes, this panjeeri does has hint of bitterness due to coriander seeds but that's the beauty of this recipe which makes it more appealing, it's normally served as prasad so one doesn't eat this in large quantity too. There are also other panjiri variety which can be offered as prasad and in this dhaniya panjiri itself few variations comes as each home has they own tradition to follow. Like in my home Mishridana (kalkandu/raw sugar crystals) is added in panjiri as Lord Krishna was fond of Butter and Mishri but I couldn't find mishri in Indian shop near my house, if you have mishri with you then do add it. For other Janmashtami recipes click here and fasting (Vrat) recipes check here.

Wishing All Readers Happy Janmashtami/Gokulashtami.

Dhaniya Panjiri (Panjeeri) Recipe

Dhaniya Panjiri is traditional prasad/naivedyam made on Janmashtami and eaten after breaking or during fast.

Author:	Priti	Category:	Sweet/Dessert	Cuisine:	North Indian

Prep Time:	10 Mins	Cook Time:	10 Mins	Total Time:	20 Mins

Yields:	Around 2 Cups

Ingredients:

1 Cup - Sukka Dhaniya/Coriander Seeds
3/4 Cup - Sugar/Shakkar (Boora)
2 tbsp - Ghee
7-8 - Chopped Almonds/Badam
2 tsp - Raisins/Kismiss
15-16 - Halved Cashew nuts
2 tbsp - Mishri/Raw Sugar Crystals

Method:

Clean coriander seeds to remove any husk or dust and dry roast in a pan until light brown and fragrant, allow to cool.

Grind roasted coriander seeds a mixer or blender into powder. It doesn't have to be super fine powder but slightly coarse.

Grind Sugar into find powder, keep aside.

Heat 1 tsp ghee in a pan or wok and saute cashew, almonds until golden brown, add raisins saute for 30 seconds remove from wok and keep aside.

In the same pan heat remaining ghee add powder coriander seeds and saute for 4-5 minutes with continuous stirring or until raw smell goes and it becomes brown filling kitchen with aroma. Transfer in a plate or bowl and allow to cool completely.

Add powder sugar (boora), nuts and mix well to combine sugar and coriander powders together, using hand is very good option. If using mishri then add now and mix well.