Dhaniya Panjiri For Janmashtmi


  • 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

Steps In Making

  1. 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.
  2. In the same kadai add 1 tablespoon of ghee and then add almonds and cashews. Roast them for 2-3 minutes.
  3. Now add the melon seeds and roast them for a minute. Once done remove it in a bowl.
  4. 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.
  5. In the same bowl add powdered sugar and mix well.
  6. Further add roasted nuts, coconut, raisins and cardamom powder and mix well. Dhaniya panjiri is ready.
  7. 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.
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