Dhaniya Panjiri
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Dhaniya Panjiri is a sacred and unique sweet preparation from Punjab, specifically associated with the festival of Janmashtami as a primary offering (Prasad). This recipe replaces the traditional wheat flour with roasted coriander powder, creating a distinctive aromatic and herbal flavor profile. The coriander is roasted in pure desi ghee until nutty and then blended with powdered sugar, coconut, and a variety of dried fruits. Known for its digestive benefits and cooling properties, it is a lighter alternative to grain-based panjiris. The texture is fine and crumbly, offering a refreshing citrusy undertone from the roasted coriander. Best served as a holy offering or a nutritious herbal sweet.
Ingredients
Cooking Instructions
Tips & Secrets
- Using freshly ground coriander seeds provides a significantly more professional-grade aroma than store-bought powder.
- Always add the sugar only when the mixture is lukewarm; adding it to hot coriander will melt the sugar and ruin the texture.
- Roasting the makhanas separately ensures they stay crispy within the soft panjiri.
- The fine balance of ghee is important; it should be moist enough to hold together but still crumbly.
Nutritional Information(Per 1 portion (50g))
160 kcal
2g
9g
20g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.