Ingredients For Dhaniya Panjiri
- 1 cup coriander seeds
- 6 tablespoons ghee (for the entire recipe)
- 12-14 almonds
- 12-14 cashews
- ¼ cup makhana/foxnut
- ¼ cup melon seeds
- ¼ cup dried coconut, grated
- ¾ cup bura or powdered sugar
- 2 tablespoons raisins
- ½ teaspoon cardamom powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Frying Pan: https://amzn.to/3UqgbIC
- High-Power Mixer Grinder: https://amzn.to/4fwhUpy
- Glass Mixing Bowls: https://amzn.to/4lhjRr3
Steps In Making Dhaniya Panjiri
- Dry roast the coriander seeds for 2 minutes or till it turns aromatic.
- Once it cools down grind it into a smooth powder and keep it aside.
- In a pan heat a teaspoon of ghee and then add almonds and cashews and roast them for couple of minutes or till they turn slightly brown in colour.
- Similarly add ghee and roast the makhanas for 2-3 minutes or till they turn crunchy.
- Now add a teaspoon of ghee and then add melon seeds and roast them for a minute. Along with them add the dried grated coconut and roast for another minute.
- Now add some ghee in a pan and then add the coriander seeds powder and roast it for a minute.
- In a large bowl add the roasted coriander seeds powder and bura and mix well.
- Now add al the ingredients that we roasted earlier along with raisins and cardamom powder. Dhaniya panjiri is ready.
Recipe Notes
- Do not over roast the coriander seeds, else they will taste bitter.
Ingredients For Panchamrit
- 1 cup raw cow milk
- 3 tablespoons powdered sugar
- 1 cup yoghurt
- ¼ cup makhana/foxnut
- 1 tablespoons almonds/ roughly chopped
- 1 tablespoons cashews/ roughly chopped
- 1 tablespoon chironji
- 1 tablespoon raisins
- 2 tablespoons honey
- 1 teaspoon ghee
- 10-12 tulsi leaves/holy basil
- 2 tablespoons gangajal
Steps In Making Panchamrit
- In a large bowl add all the ingredients and mix well. The panchamrit is ready.
