Dhaniya Panjiri
Dhaniya panjiri — roasted coriander-seed powder with sugar, ghee and makhana — is offered to Bal Gopal at midnight on Janmashtami.
Prep 5 minCook 15 minMakes 10–15 small servings
Ingredients
- 1 cup Coriander seed powder
- 3 tbsp Ghee
- ½ cup Powdered sugar
- ½ cup Makhana (fox nuts) (roasted and crushed)
- ¼ cup Desiccated coconut
- ¼ cup Chopped almonds and cashews
Method
- Roast the coriander powder in ghee on low heat until fragrant (5–6 minutes). Cool.
- Roast the makhana and nuts in a little ghee and crush coarsely.
- Mix everything with the powdered sugar and coconut.
- Offer to Bal Gopal with panchamrit.
Why this prasad for Janmashtami?
Panjiri made from coriander seeds is offered especially on Janmashtami, when many devotees fast and avoid grains.
Tips, variations & storage
Tips for success: roast the coriander powder on low heat and stir constantly — it burns quickly. Let it cool before adding powdered sugar, or the sugar will melt and clump.
Variations: some families make panjiri with whole-wheat flour, ghee, dry fruits and edible gum (gond), especially as a winter food or for new mothers. For Janmashtami the coriander version is preferred because many devotees avoid grains on the fast.
Serving and storage: offer panjiri to Bal Gopal at midnight with panchamrit and makhan-mishri, then share it as prasad. It keeps for two to three weeks in an airtight jar.
Making it outside India
Makhana (fox nuts) are sold as "lotus seeds" or "fox nuts" in Indian and health-food shops.
Looking for ingredients? Find samagri and Indian grocery shops near you.
Frequently asked questions
Why coriander for Janmashtami?
Coriander seed panjiri is a traditional grain-free prasad for the Janmashtami fast in many North Indian homes.
Can I add melon seeds?
Yes — melon seeds (magaz) and chironji are common additions.