Dhaniya Panjiri Recipe 

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


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Step 1

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. 

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Step 2

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. 

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Step 3

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. 

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Step 4

Next step: add 1 cup of lotus seeds and roast well. Next step: add 1 cup of grated dry coconut and roast until aromatic. 

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Step 5

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. 

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Step 6

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. 

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Step 7

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. 

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Step 8

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. 

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Step 9

Now your Dhaniya Panjiri Prasaad is completely ready. 

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