In the courtyards of Gokul, it wasn’t just the sound of Lord Krishna’s flute that brought people together it was the rustle of mothers gathering in their kitchens, making prasad for the little makhan-chor.
Dhaniya Panjiri was one such offering humble yet precious. Coriander seeds slowly roasted till golden, ghee warm and fragrant, the crunch of makhanas, the richness of nuts, a sprinkle of bhura sugar, and cardamom’s gentle perfume.
It was believed this simple sweet kept the body light during a fast, but in truth, it was love that made it nourishing. Every bite carried a blessing, every spoonful a story.
This Janmashtami, I’m sharing my family’s recipe so you can make it in your kitchen, offer it to Lord Krishna.
| Course | Dessert |
| Servings | 2 cups |
| Preparation Time | 5 minutes |
| Cook Time | 10 minutes |
Ingredients for the Dhaniya Panjiri(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Coriander seeds |
| 1 cup | Mixed nuts (almonds, cashews) |
| 1 cup | Fox nuts (makhanas) |
| 4 – 5 tbsp | Melon seeds (magaz) |
| 4 – 5 tbsp | Dry coconut grated |
| 3 – 4 tbsp | Ghee |
| 1 cup | Powdered sugar (Bhura) |
| 1 cup | Cardamom powder (elaichi powder) |
Instructions for the Dhaniya Panjiri |
|
| 1. | Dry roast the coriander seeds until it releases the aroma and turns brown. Keep aside. |
| 2. | Add ghee in a pan and roast the fox nuts. Then roast the dry fruits and keep aside. |
| 3. | Now, dry roast the melon seeds and dry roast coconut on a low flame. Keep aside. |
| 4. | Now coarsely grind coriander seeds, fox nuts, dry fruits separately. Add the coconut and melon seeds in the grinder jar and pulse once to lightly crush them. |
| 5. | Mix all the ingredients, add the powdered sugar and elaichi powder (taste and adjust the sweetness). |
| 6. | Store in an air-tight container. |
Notes:
1. Do not use old nuts. It may spoil the taste of Panjiri.
2. Do not overgrind nuts as it may get sticky as paste-like.
3. Cool the ingredients completely before grinding and adding sugar.
