Dhaniya Panjiri recipe | Glutenfreewhisk

 It's Janmashtami and making something dedicated to the festival seems appropriate as it helps me plan my next recipe with ease, gives my website a variation and I get to make new and delicious recipes at the comfort of my home. I have a memory of the taste of dhaniya panjari but I can't remember where I have had it. When I searched for the recipe, I was really skeptical using dhaniya seeds in a sweet dish. But that memory of that taste came to me, and I knew I had to try this recipe once. Trust me as weird this sounds, if you too are hearing it for the first time, this is exceptional and whoever has invented this recipe as a dedication to Lord Krishna, marvelous. Simply exceptional idea. I can devour the whole bowl; it is that good.

As simple and amazing festival food are to taste or vrat ka khana or prasad are, there is a deep meaning to everything. For example, in gurudwara the simple kada prasad that we get, and we all love to have it is just 4 most basic ingredients and magic is created. Call it devotion or the simplicity of food. Similarly, all the prasad that you get during Janmashtami from makhan mishri to panchamrit to this dhaniya panjiri, these recipes are incomparable and does not require any twist or change. Just the pure essence of the simple ingredients and you get some amazing festival food or festival prasad prepared.

Chironji or almondette is an almond flavored edible seed of a plant Buchanania Lanzan tree that is commonly used in Indian sweets and even in Ayurvedic medicine. Chironji has many health benefits and is rich in healthy fats, protein, calcium, vitamin B complex, iron and supports digestive health, immunity, heart health and even bone strength. Not only chironji but every ingredient in this Janmashtami prasad works together magically and gives you the most addictive panjiri recipe. 

I am sharing two amazing Janmashtami recipe this festival season. One is this super easy and super tasty Dhaniya panjiri prasad and other is Gopalkala recipe. I am trying both these recipes for the first time, and I am so amazed that I was unaware of these beautiful recipes for so long and it took me so long to just google Janmashtami recipes and make them. The simplest food tastes the best and these recipes depicts exactly that. 

When I think of panjiri there is one panjiri recipe that comes to my mind. A recipe that is ages old and is given to a mother after she has given birth. During her postpartum phase this enriching panjiri recipe replenishes her of all the required nutrients and energy that she has lost. But now that I know of this another super delicious dhaniya panjiri recipe I know I am making this on repeat and now I know two amazing recipes that are old and super worth all the efforts. Enriching, indulgent and ancient. I don't think any recipe should be limited to a certain occasion because if you love food then the need to try new recipes that are healthy and easy to fix is something you look for. Eating out seems easy but give your home kitchen a look because everyone can cook. All you have to do it have some motivation and with indulgent recipes like these, I don't think there is anything else required for that push or motivation.

A lot of people fast during Janmashtami festival and there are prayers, music, celebration, good food, and good vibes. So, if you don't fast like me then at least make something that is divine like this dhaniya panjiri recipe and celebrate this festival in some way. And food is the best way to celebrate any festival. Prasad or no prasad, festival food or regular food recipes, some recipes just become your favorite. So, indulge.

I am serving my salad in a blue pottery bowl that I got from Jaipur. If you are looking for a similar option, check this beautiful Arts and Crafts hand painted blue pottery bowl, a perfect bowl for serving festive prasad.

Happy Janmashtami!

INGREDIENTS - 

Half a cup coriander seeds

3 tbsp ghee

2 tsp dry coconut, chopped

4-5 almonds, chopped

8-10 roasted foxnut or makhana

4-5 cashews, chopped

5-6 Raisins, chopped

2 tbsp melon seeds

2 tsp chironji seeds

1 tsp green cardamom powder

Powdered brown sugar, to taste

Tulsi sprig, for garnish (optional)

METHOD - 

1. In a pan, dry roast coriander seeds until they are light brown to medium dark brown. Set aside and let them cool.

2. In the same pan add ghee and roast chopped dry coconut, chopped nuts like almonds and cashews. Then roast chironji seeds and chopped raisins. Finally add melon seeds cover and roast them a little. I am roasting melon seeds at last because they start to pop. And in order to not burn them I am roasting them at last by covering the pan. Add roasted makhana to the pan, cover and them cool a little as well.

3. Once the coriander seeds are cool blend them to a fine powder.

4. Now to this pan with roasted nuts and seeds add the powdered coriander seeds followed by green cardamom powder and powdered brown sugar. Mix everything well.

5. Serve garnishing with a tulsi sprig and indulge.

Note - Make sure the roasted nuts and seeds in the pan have cool down a little else the sugar will start to melt if it is too hot.

Check the full recipe on YouTube (Gluten_free_whisk) - Dhaniya panjiri recipe.

Dhaniya Panjiri recipe | Glutenfreewhisk