Dhaniya Panjiri Recipe | Dhaniya Panjiri Prasad | Janmashtami Special | Indian Sweet Recipe | CHEF PEARLS

When Janmashtami arrives, some recipes feel less like food and more like tradition served in a bowl. 🌼✨ Dhaniya Panjiri is one such festive favourite, especially prepared as prasad for Krishna Janmashtami.

Made with roasted coriander powder, ghee, nuts, makhana and a touch of sweetness, this panjiri is wonderfully aromatic, crunchy and incredibly easy to prepare. No elaborate cooking — just a few ingredients, gentle roasting and that unmistakable festive flavour.

🌿 Ingredients

• ½ cup coriander powder (dhania powder)
• 2 tbsp ghee
• ½ cup makhana (fox nuts)
• 2 tbsp grated dry coconut
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp raisins
• 2–3 tbsp powdered sugar or boora, as preferred
• ½ tsp cardamom powder
• 1 tbsp melon seeds (magaz), optional
• A few saffron strands, optional

👩🍳 How to Make Dhaniya Panjiri

1. Roast the makhana
Heat a kadai on low to medium heat and dry-roast the makhana until crisp. Let them cool, then lightly crush them with your hands or pulse them once in a mixer. Keep them slightly coarse for texture.

2. Roast the nuts
Add about 1 tsp ghee to the kadai. Add almonds, cashews, melon seeds and raisins. Roast gently until aromatic and lightly golden. Remove and keep aside.

3. Roast the coriander powder
Add the remaining ghee to the same kadai and lower the heat. Add the coriander powder and roast slowly, stirring continuously. This step is important — the raw smell should disappear and the dhania should become fragrant without turning dark.

4. Bring everything together
Add the roasted makhana, nuts, coconut and cardamom powder. Mix everything thoroughly over very low heat for a minute.

5. Sweeten after cooling
Switch off the flame and allow the mixture to cool until it is just warm. Add powdered sugar or boora and mix well. Adding sugar after the mixture cools helps prevent it from melting into the warm ghee.

6. Serve as prasad 🙏
Transfer your Dhaniya Panjiri to a beautiful serving bowl. Add a few saffron strands or extra nuts on top and offer it as Janmashtami prasad.

💡 Chef's Tip

The secret to delicious panjiri is slow roasting. Don't rush the coriander powder or nuts on high heat. A gentle roast brings out their aroma while keeping the panjiri fragrant rather than bitter.

You can also adjust the sweetness to your liking and make the texture more coarse or fine depending on how you enjoy your panjiri.

Whether prepared for midnight Janmashtami celebrations or shared with family the next morning, Dhaniya Panjiri brings together crunch, aroma and tradition in every bite. 💛

A little dhania, a little ghee, a handful of love — and Janmashtami feels complete. 🌼

— Chef’s Journal by Chef Pearls 💛