#kj6 Dhaniya Panjiri is a traditional, aromatic, and nutrient-dense prasad made primarily during Janmashtami and fasting occasions. Prepared by gently roasting freshly ground coriander seed powder in pure desi ghee, it is tossed with crunchy nuts, dried fruits, aromatic spices, and natural sweeteners. It offers a fragrant, slightly nutty, and soothing flavor profile while acting as an easy-to-digest prasad.
Heat 1 tbsp ghee in a pan. Add makhana, fry until crisp, and set aside.
Add remaining nuts (almonds, cashews, chironji, raisins) and dry coconut; roast on low heat until golden and fragrant. Remove and combine with the crisp makhana.
Add the remaining 2 tbsp ghee to the same pan. Add the ground coriander powder and roast on low flame for 5–7 minutes until the raw aroma vanishes and it turns a deeper golden color. Turn off the heat and allow the mixture to cool completely.
Once cool, fold in the roasted nuts, makhana, coconut, powdered mishri/sugar, and cardamom powder. Mix thoroughly.
Garnish: Top with fresh tulsi leaves before serving or offering.
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