By Ujjainee Roy
August 21, 2024
Dhaniya Panjiri is a traditional Indian sweet that holds special significance during festivals like Janmashtami, which celebrates the birth of Lord Krishna. This wholesome and flavorful dish is made with coriander seeds (dhaniya), which are ground into a fine powder and mixed with ghee, sugar, and a variety of nuts and seeds. In addition to its delicious taste, Dhaniya Panjiri is known for its digestive benefits. Here's a quick recipe.
– 1 cup coriander seeds – 1/2 cup ghee – 1/2 cup powdered sugar – 1/4 cup chopped almonds – 1/4 cup chopped cashews – 2 tablespoons melon seeds – 2 tablespoons desiccated coconut (optional) – 2 tablespoons raisins – 1 teaspoon cardamom powder – A pinch of edible camphor (optional, for a traditional touch)
Heat a pan over medium flame and dry roast the coriander seeds until they turn golden brown and release a fragrant aroma. Stir continuously to prevent burning. Allow the seeds to cool, then grind them into a fine powder using a spice grinder or food processor.
In the same pan, melt the ghee over low heat. Add the chopped almonds, cashews, and melon seeds. Roast them until they turn golden brown and are slightly crunchy. If using desiccated coconut, add it to the pan and roast until it becomes lightly golden.
Once the nuts and seeds are roasted, add the ground coriander powder to the pan. Stir well to combine. Add the powdered sugar or grated jaggery and mix thoroughly. Ensure the mixture is well-coated with ghee and the sugar/jaggery has dissolved evenly.
Stir in the raisins and cardamom powder. If you’re using edible camphor, add just a pinch at this stage for a traditional flavor. Continue stirring the mixture over low heat for 2-3 minutes until everything is well combined.
Remove the pan from the heat and allow the Dhaniya Panjiri to cool slightly