Tips To Make Dhaniya Panjiri For Krishan Janmashtami At Home

Krishan Janmashtami is round the corner, and Hindus across and beyond the boundaries of India are thrilled with excitement. Along with the chant of ‘Jay Shree Krishna, ‘they are also very excited to break the dahi handi. Krishna Janmashtami is celebrated to commemorate the birth of the eighth avatar of Vishnu—Shree Krishna, and on that day, Prasad plays a significant role.

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Out of all the prasad, panjiri is a must and is a significant part of Janmashtami. Panjiri is a dish commonly made on Janmashtami in most parts of North India. Traditionally, panjiri is prepared by frying wheat flour in ghee, dry fruits, sugar, and edible gum called gond. However, a particular type of panjiri is prepared and offered to the Lord on Janmashtami. This is called dhaniya panjiri, prepared by replacing wheat flour with coriander seed powder. Because the consumption of grains is restricted during Janmashtami, dhaniya panjiri is an important prasad on Janmashtami. Below is the guide, which explains the six simple tips to prepare dhaniya panjiri at home.

Also Read: Gokulashtami Prasadam: Janmashtami Dishes To Prepare At Home This Year

Perfectly Roast The Coriander Seeds

In dhaniya panjiri, to bring out the full flavour of coriander seeds, roasting is key. Place the coriander seeds in a pan over medium heat and roast them for about 3-4 minutes. Stir the seeds frequently to ensure even roasting and to prevent them from burning. The seeds are ready when they release a strong, aromatic fragrance. Once roasted, transfer them to a plate to cool completely before grinding. This step is crucial as it helps enhance the seeds’ flavour and aroma, making your panjiri more flavourful and delightful.

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Grind To The Right Consistency

After cooling, grind the roasted coriander seeds into a coarse powder. Avoid over-grinding, as a coarse texture adds a pleasant crunch to your panjiri. If you grind the seeds too finely, you might lose the desired texture, and the panjiri may end up too smooth. Use a spice grinder or a blender and pulse in short bursts to achieve the right consistency.

Incorporate Ghee For Rich Flavours

Ghee, also known as clarified butter, is essential in making dhaniya panjiri. It adds a rich, nutty flavour that’s integral to the dish. Heat the ghee in a pan over low heat to avoid burning. Once melted and hot, add the ground coriander powder to the ghee. The key is to cook this mixture slowly over low heat, which allows the flavours to meld without burning. Stir continuously to ensure even cooking and prevent sticking.

Cool The Mixture Before Adding Other Ingredients

After roasting, remove the pan from the heat and let the mixture cool slightly. Cooling is important as it prevents the powdered sugar and other ingredients from melting or clumping together. Once the mixture is cool enough, add the powdered sugar, grated coconut, and chopped dry fruits like almonds, cashew nuts, and raisins. Mix thoroughly to combine all ingredients evenly. This cooling step helps maintain the texture and ensures that the sugar and nuts blend well with the roasted coriander powder.

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Store Properly

Dhaniya panjiri can be enjoyed immediately or stored for later use. Transfer the cooled panjiri to an airtight container to keep it fresh. When stored properly, it can last for several weeks, making it a convenient and delicious treat to have on hand.