Copyright © 2025, My Kitchen Diaries .All Rights Reserved
Firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.
In a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.
Roast on low flame until the coriander powder turns aromatic and changes its color
Transfer to a plate and allow to cool completely.
In the same pan, heat 1 tsp ghee and roast 1½ cup makhana.
Roast until the makhana turns crunchy.
Transfer to the same plate and allow it to cool completely.
Now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.
Roast until the nuts turn crunchy and golden brown.
Also, add 3 tbsp dry coconut and roast on low flame.
Transfer to the same plate and allow it to cool
Transfer to the same plate and allow it to cool completely.
Further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.
Crumble and mix making sure everything is well combined.
Finally, dhaniya panjiri recipe is ready for bhog.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved