Celebrating Krishna Janmashtami with Dhaniya Panjiri. Easy to make and yummy to eat, this Dhaniya Panjiri is made by almost everyone. Hope you enjoy the recipe and the presentation.
Take coriander seeds in a thali. If you have time, you can put it under Sun. It’s an optional step because anyway we are gonna dry roast the coriander seeds. So this is how sookha dhaniya or dry coriander seeds look.
Next step is to dry roast coriander seeds in a kadhai. Put the kadhai on low flame and dry roast it till you get a nice aroma from it. It will take around 5-8 minutes. Keep stirring it so that it gets roast evenly.
Switch off the gas and let it cool down for few minutes. Once done, put the coriander seeds in a mixer jar.
Close the lid and blend it well. We want to make a fine powder of it.
Sieve the coriander powder using a sieve net. The idea is to get a fine powder. You can sieve and then blend the powder once again. It’s totally upto you.
It will look like this. Fine coriander power.
Now add powedered sugar.
Add the dry fruits. I have added Pistachios, Chironji dana and sliced almonds. You can add this according to your choice.
Mix everything well.
Now add ghee just for a little binding and shine. You can adjust ghee according to your taste and preference.
Mix everything well and your dhaniya panjiri is ready for the bhog! 🙂
For the plating I have used a silver bowl, few flowers and a Moor-Pankh, that’s Lord Krishna’s favourite.