जन्माष्टमी स्पेशल धनिया पंजीरी प्रसाद

Dhania Panjiri is a traditional Janmashtami prasad prepared with roasted coriander powder, ghee, mishri, makhana and dry fruits. This simple recipe has a crumbly texture, festive aroma and familiar homemade flavour.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 8 to 10
Recipe type: Janmashtami Prasad
Cuisine: Indian

Dinesh Flour Mills Products Used

• Dinesh Flour Mills Dhania Powder
• Dinesh Organics A2 Gir Cow Bilona Ghee
• Dinesh Flour Mills Mishri
• Dinesh Flour Mills Phool Makhana
• Dinesh Flour Mills Badam
• Dinesh Flour Mills Kaju
• Dinesh Flour Mills Green Elaichi

Ingredients

• 100 g Dinesh Flour Mills Dhania Powder
• 5 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee
• 100 g Dinesh Flour Mills Mishri, finely powdered
• 40 g Dinesh Flour Mills Phool Makhana
• 20 g Dinesh Flour Mills Badam, chopped
• 20 g Dinesh Flour Mills Kaju, chopped
• 25 g grated dry coconut, optional
• 2 tbsp melon seeds, optional
• ½ tsp Dinesh Flour Mills Green Elaichi powder

How to Make Dhania Panjiri Prasad

1. Grind the mishri into a fine powder and keep it aside.
2. Heat one tablespoon of ghee in a heavy-bottomed pan. Add the makhana and roast on low heat for 5 to 6 minutes, until crisp.
3. Let the roasted makhana cool slightly, then crush it coarsely.
4. In the same pan, lightly roast the chopped almonds, cashews, coconut and melon seeds for 2 to 3 minutes. Remove and keep aside.
5. Add the remaining ghee to the pan. Add Dhania Powder and roast on low heat for 8 to 10 minutes, stirring continuously. The powder should become aromatic and slightly darker.
6. Add the crushed makhana and roasted dry-fruit mixture. Cook for another minute, then switch off the heat.
7. Allow the mixture to cool until it is warm, not hot. Add powdered mishri and green cardamom powder.
8. Mix thoroughly until the mishri is evenly distributed. Let the Dhania Panjiri cool completely before offering it as Janmashtami prasad.

Important Recipe Tips

• Roast the coriander powder only on low heat to prevent burning.
• Add powdered mishri after the mixture has cooled slightly. Adding it while hot may make the Panjiri sticky.
• Crush the makhana coarsely for a better traditional texture.
• Adjust the quantity of mishri according to your preferred sweetness.
• Janmashtami food customs can differ between families, so adjust optional ingredients accordingly.

Serving Suggestion

Place the prepared Dhania Panjiri in a clean brass or silver bowl. Offer it during Janmashtami puja and distribute it as prasad afterward.

Storage Instructions

Allow the Panjiri to cool completely before transferring it to a clean, airtight container. Keep away from moisture and always use a dry spoon. It is best enjoyed within 10 to 14 days.

Frequently Asked Questions

Can boora be used instead of mishri?

Yes. Powdered boora can be used in the same quantity for a softer sweetness and slightly different texture.

Why is my Dhania Panjiri sticky?

The mixture can become sticky if mishri is added while the roasted coriander mixture is still very hot. Let it become warm before adding the sweetener.

Can Dhania Panjiri be prepared in advance?

Yes. It can be prepared one or two days before Janmashtami and stored in a clean airtight container.