This dhania panjiri recipe is a very popular Krishna Janmashtami Vrat recipe. It’s generally prepared during janmashtami. It has a rich aroma and taste. It’s pretty divine Indian recipe.
More vrat and upvas recipe you may like-Nariyal Ki Barfi, Aloo ka halva, Mungadal ka halva, Aate ka halva, Sabudana ki khichdi etc.
Dhaniya Panjiri Vrat Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 240 kcal
Ingredients
- 100 gms Coriander seed sukha dhaniya
- ¼ cup dry coconut Grated
- 4-5 pieces Almonds chopped into slivers
- 2-3 tbsp Ghee
- ½ cup Sugar powder
- 10-12 piece Makhana foxnut
Instructions
-
Put 1 1/2 tbsp of ghee in a pan and dry roast the coriander seed on medium low flame till it becomes light brown and fragrant. Keep on stirring so that it gets evenly roasted. Once the seed get roasted allow it to cool down completely. Second method is grind coriander seed into powder and then roast till a nice aroma is emitted.
-
Meanwhile cut makhana into halves and roast it. For roasting put ghee in a frying pan and add makhana and roast it on medium low flame until light brown in colour. Keep on stirring.
-
Once the makhana gets roasted put chopped almonds and grated dry coconut, mix it well and roast it for further 2 minutes. Remove and set it aside.
-
Take a jar and grind roasted coriander seeds into powder. It doesn't have to be super fine powder but slightly coarse.
-
Transfer the coriander powder in a bowl and add roasted makhana mixture, Mix it until well combined.
-
Lastly add powdered sugar, 1 tsp of ghee and mix it well again.
-
Dhaniya Panjiri is ready. Enjoy this yummy prasad on the auspicious occasion of Janmashtami!!
Recipe Notes
You can add chopped cashew nuts and raisins also.
Nutrition Facts
Dhaniya Panjiri Vrat Recipe
Amount Per Serving (10 g)
Calories 240
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 7g
35%
Cholesterol 19mg
6%
Sodium 11mg
0%
Potassium 382mg
11%
Total Carbohydrates 30g
10%
Dietary Fiber 10g
40%
Sugars 14g
Protein 3g
6%
Vitamin C
6.4%
Calcium
18.7%
Iron
25.7%
* Percent Daily Values are based on a 2000 calorie diet.
You may like-Cheese Corn Paratha, Laccha Paratha, Moongdal Ka Paratha, Roti or phulka, Bengali Luchi etc.
How to make Dhaniya panjiri:
- Put 1 1/2 tbsp of ghee in a pan and dry roast the coriander seed on medium low flame till it becomes light brown and fragrant. Keep on stirring so that it gets evenly roasted. Once the seed get roasted allow it to cool down completely.
Second method is grind coriander seed into powder and then roast till a nice aroma is emitted.
- Meanwhile cut makhana into halves and roast it. For roasting put ghee in a frying pan and add makhana and roast it on medium low flame until light brown in colour. Keep on stirring.
- Once the makhana gets roasted put chopped almonds and grated dry coconut, mix it well and roast it for further 2 minutes. Remove and set it aside.
- Take a jar and grind roasted coriander seeds into powder. It doesn’t have to be super fine powder but slightly coarse.
- Transfer the coriander powder in a bowl and add roasted makhana mixture, Mix it until well combined.
- Lastly add powdered sugar, 1 tsp of ghee and mix it well again.
- Dhaniya Panjiri is ready. Enjoy this yummy prasad on the auspicious occasion of Janmashtami!!
Note:
- You can add chopped cashew nuts and raisins also.
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