Dhaniya Panjiri | Janmashtami Special | Step-By-Step Recipe.

Janmashtami, the birthday of Lord Krishna which is celebrated with great devotion and enthusiasm in India. It is also known as Krishna Janmashtami or Krishnashtami. Dhaniya Panjiri is one traditional recipe that is made each year in my home. We prepare Panjiri and Dhaniya ladoo at home and then offer this as a bhog to Krishna Ji. I am sure you all make it too. If not, then this Janmashtami try this recipe.

It is one of those Indian festivals where people keep fast/ vrat and celebrate the birth of Lord Krishna. In my home, the celebration is grand and how can any Indian festival be completed without food?

Since people keep fast on this day, everyone eats Vrat ka Khana. During Vrat you cannot eat Wheat, Flour or Grains. There are special recipes for it. You can check Vrat ke aloo, Sabudana Khichdi, or Vrat Aloo Tikki. 

Compared to the regular panjiri that is prepared using wheat flour and nuts, dhaniya panjeeri is prepared with coriander powder, sugar, and dry fruits. Dhaniya Panjiri is offered as a prasad to Lord Krishna.

Simple to make and it tastes yum. You can make it in 10-15 minutes. If you want, you can make Dhaniye ka Laddoo with the same recipe, for that you just have to add more ghee for the binding.

I have shared a step-by-step recipe for the same.

Looking for more Krishna Janmashtami Recipes. Check this

Here’s a detailed video recipe for a better explanation.

Jotting a few ingredients I have used which you can buy from Amazon

• Wooden Tray
• Coriander Powder.
• Ghee
• Almonds

Print Recipe

Dhaniya Panjiri | Janmashtami Special

Celebrating Krishna Janmashtami with Dhaniya Panjiri. Easy to make and yummy to eat, this Dhaniya Panjiri is made by almost everyone. Hope you enjoy the recipe and the presentation.

Cuisine

indian

Prep Time

10 minutes

Cook Time

5 minutes

Servings

bowl

Ingredients

• 200 gm Coriander seeds Dhaniya /
• 150 gm sugar Powdered
• 1 Ghee katori Melted

Dry fruits

• Pistachios
• almonds Sliced
• Rose petals for garnish

Cuisine indian Prep Time 10 minutes Cook Time 5 minutes Servings bowl Ingredients 200 gm Coriander seeds Dhaniya / 150 gm sugar Powdered 1 Ghee katori Melted Dry fruits Pistachios almonds Sliced Rose petals for garnish

Instructions

1. Take coriander seeds in a thali. If you have time, you can put it under Sun. It's an optional step because anyway we are gonna dry roast the coriander seeds. So this is how sookha dhaniya or dry coriander seeds look.

   
2. Next step is to dry roast coriander seeds in a kadhai. Put the kadhai on low flame and dry roast it till you get a nice aroma from it. It will take around 5-8 minutes. Keep stirring it so that it gets roast evenly.

   
3. 
4. Switch off the gas and let it cool down for few minutes. Once done, put the coriander seeds in a mixer jar.

   
5. Close the lid and blend it well. We want to make a fine powder of it.

   
6. Sieve the coriander powder using a sieve net. The idea is to get a fine powder. You can sieve and then blend the powder once again. It's totally upto you.

   
7. It will look like this. Fine coriander power.
8. Now add powedered sugar.

   
9. Add the dry fruits. I have added Pistachios, Chironji dana and sliced almonds. You can add this according to your choice.

   
10. 
11. Mix everything well.
12. Now add ghee just for a little binding and shine. You can adjust ghee according to your taste and preference.

    
13. Mix everything well and your dhaniya panjiri is ready for the bhog! 🙂

    
14. For the plating I have used a silver bowl, few flowers and a Moor-Pankh, that's Lord Krishna's favourite.

    
15. Serve and enjoy.

    

Recipe Notes

Happy Krishna Janmashtami everyone!

Love

Divya

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