Healthy Dhaniya (Coriander) Panjiri
Classic dhaniya panjiri (panjeeri) with coarsely ground coriander, makhana, dry fruits, cardamom, and tulsi. Only 4 teaspoons of ghee; powdered sugar or jaggery to finish.
Equipment
- Heavy-bottomed pan or kadai
- Mixer or spice grinder for coarse coriander; powder jaggery if using
- Plate for cooling
- Airtight jar for storage
Ingredients
For dhaniya panjiri
- 1/2 cup coriander seeds dhaniya
- 4 teaspoons ghee divided
- 1/2 cup fox nuts makhana / lotus seeds
- 2 tablespoons almonds chopped
- 2 tablespoons chironji
- 2 tablespoons cashews chopped
- 2 tablespoons melon seeds magaz
- 2 tablespoons raisins
- 3 tablespoons dry coconut kopra, grated
- 1/2 cup powdered sugar or powdered jaggery for a lighter batch
- 1/2 teaspoon cardamom powder
- fresh tulsi leaves few leaves
Instructions
Prep the coriander
- In a mixer jar, take 1/2 cup coriander seeds and grind them coarsely.
Roast the coriander
- In a heavy-bottomed pan, heat 1 teaspoon ghee on low. Add the coarse coriander powder.
- Roast on a low flame until the coriander turns aromatic and changes color.
- Transfer to a plate and allow it to cool completely.
Roast makhana and dry fruits
- In the same pan, heat 1 teaspoon ghee. Add 1/2 cup makhana and roast until crunchy. Transfer to the same plate and cool completely.
- Heat the remaining 2 teaspoons ghee. Add almonds, chironji, cashews, melon seeds, and raisins. Roast until the nuts turn crunchy and golden.
- Add the grated dry coconut and roast on low flame until aromatic. Transfer to the plate and cool completely.
Mix the panjiri
- Once everything is cool, add powdered sugar (or powdered jaggery), cardamom powder, and tulsi leaves.
- Crumble and mix until everything is well combined. The panjiri should be dry and crumbly, not sticky.
- Dhaniya panjiri is ready for bhog. Store extras in an airtight jar.
Notes
Roast the coriander powder really well on low heat; under-roasting is a common reason panjiri tastes bitter.
Add nuts and dry fruits of your choice if you need to swap (for example, more almonds if you are out of chironji).
Powdered sugar can be replaced with powdered jaggery for a nourishing option.
This is a dry mix, so it keeps longer than panchamrit. If you serve both for Janmashtami, prepare panchamrit just before offering (it has milk and curd).
Traditional serving order for the combo: panjiri first, then panchamrit.
Tried this recipe?Let us know how it was!