Dhaniya Panjiri

Name: Dhaniya Panjiri
Cuisine: Indian
Ingredients: 1 cup Dhania powder; (coriander powder); 1/2 cup Makhane; (lotus seeds); 1 tbsp Gond (gum resin); 1 tsp Ajwain (carom seeds); 1 tsp Saunth powder; (dry ginger powder); 1/4 cup Grated dry coconut; 8-10 Cashewnuts (kaju); 8-10 Almonds (badam); 1 tbsp Melon seeds; 3/4 cup Bura or powdered sugar; 1/2 tsp Cardamom powder; 1/4 cup Desi ghee

Suman Maheshwari @cook_7833370

Pune

Dhania Ki Panjiri is a Janmashtmi Special delicacy which is very tasty and full of nutrition. It is also very easy to make.

Suman Maheshwari @cook_7833370

Pune

Dhania Ki Panjiri is a Janmashtmi Special delicacy which is very tasty and full of nutrition. It is also very easy to make.

Saved

Ingredients

1 cupDhania powder
(coriander powder)
1/2 cupMakhane
(lotus seeds)
1 tbspGond (gum resin)
1 tspAjwain (carom seeds)
1 tspSaunth powder
(dry ginger powder)
1/4 cupGrated dry coconut
8-10Cashewnuts (kaju)
8-10Almonds (badam)
1 tbspMelon seeds
3/4 cupBura or powdered sugar
1/2 tspCardamom powder
1/4 cupDesi ghee

Saved

Steps

1

Cut makhane into small pieces, chop kaju and badam, and grate dry coconut,
2

Dry roast melon seeds on medium flame, cook till they start to crackle. Switch off the flame and keep melon seeds aside.
3

Heat 1tbsp ghee in a pan, add makhane and keep stirring. Cook on medium flame till it becomes crispy.
4

In a kadhai add 1/4 cup ghee, heat it on medium flame. Deep fry gond in it, gond fluffs up to almost double the size. Quickly take it out of ghee. When gond cools down, crush it.
5

In the same ghee put dhania powder, saunth powder and ajwain. Roast on slow flame for 8 to 10 minutes. When a nice aroma is obtained, switch off the flame and add grated coconut, chopped kaju, badam, fried gond and makhane. Mix everything properly and allow it to cool.
6

When mixture cools down completely, mix bura and cardamom powder to it. Dhania ki panjiri is ready to offer as prasad for Laddu gopal