Prep Time: 15 Min
– Ghee – Coriander seeds – 1 cup – Almonds – 1/4 cup – Cashew – 1/4 cup – Melon seeds – 1/4 cup – Lotus seeds – 1 cup – Grated dry coconut – 1 cup – Raisins – 2 tbsp – Chironji – 1 tbsp – Cardamom powder – 1/2 tsp – Dry ginger powder – 1 tbsp – Rock sugar powder – 3/4 cup
Cook Time: 15 Min
To make the perfect Dhaniya Panjiri, place a pan on the flame, add one teaspoon of ghee, and melt. After the ghee melts, add 1 cup of coriander seeds and roast on a low flame.
After the coriander seeds turn aromatic, transfer the roasted coriander seeds to a plate. Next step: add 1 tbsp of ghee to the pan and melt.
After the ghee melts, add 1/4 cup of almonds (split into two) and roast well. After 1 minute, add 1/4 cup of cashews and 1/4 cup of melon seeds and roast for 30 seconds.
Next step: add 1 cup of lotus seeds and roast well. Next step: add 1 cup of grated dry coconut and roast until aromatic.
After roasting well, separate some portions onto a plate. Next step: 2 tbsp of black raisins, 1 tbsp of Chironji, and roast for some time.
After roasting well, turn off the flame and transfer everything to a wide plate. Next step: add roasted Dhaniya (coriander seeds) into a grinding jar and make a coarse powder.
Next step: transfer the Dhaniya powder onto the same wide plate. Next step: add separated panjiri mixture into the grinding jar, make coarse powder, and transfer into the wide plate.
Next step: add 1/2 tsp of cardamom powder and 1 tbsp of dry ginger powder, and mix everything well. Next step: add 3/4 cup of rock sugar powder and mix well.
Now your Dhaniya Panjiri Prasaad is completely ready.