Dhaniya Panjiri on a white plate with some makhana on top and white background with a small glass bowl full of cutted apples and a pomogranate and sprinkle of some coriander seed on the white surface

Dhaniya Panjiri

Course Vrat Recipe
Cuisine Indian
Keyword Upwas recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Peoples
Calories 160kcal
Author Reshu



  • 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


How to make:

  • 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.


Serving: 1Serve | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 7mg | Potassium: 254mg | Fiber: 7g | Sugar: 9g | Vitamin C: 3.5mg | Calcium: 124mg | Iron: 3.1mg