Ingredients
- 2 tablespoons dry coconut powder
- 1 tablespoon ghee
- 10-12 cashews
- 10-12 almonds
- 2 tablespoons melon/ sunflower seeds
- 1 tablespoon ghee
- 1 cup coriander powder
- 1 cup powdered sugar
- 2 tablespoons raisins
- ½ teaspoon cardamom powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a kadai add dry desiccated coconut and roast on medium to low heat for 2 minutes or until aromatic. Now remove it in a bowl.
- In the same kadai add 1 tablespoon of ghee and then add almonds and cashews. Roast them for 2-3 minutes.
- Now add the melon seeds and roast them for a minute. Once done remove it in a bowl.
- In the same kadai add ghee and once it becomes hot add coriander powder and roast on medium to low heat for around 3 minutes. It will slightly darken in colour and also turn aromatic. Now remove it in a bowl and let it cool down for 5 minutes.
- In the same bowl add powdered sugar and mix well.
- Further add roasted nuts, coconut, raisins and cardamom powder and mix well. Dhaniya panjiri is ready.
- You can store the dhaniya panjiri for upto 3 months in an airtight container.
Recipe Notes
- Can add any nuts of your choice.
- Do not roast coriander powder on high heat else it will easily burn and turn bitter.
- You can use coriander seeds too for this recipe. Roast them in ghee and then grind them till it forms into a fine powder.
