Janmashtami is the Indian festival celebrated as birth of Lord Krishna. On this day people make jhoola for Bal Gopal and offer prayers and some keep fast. Various sweets and savories are prepared as Prasad to offer to Lord Krishna. I have sweet memories associated with this festival, making jhankis and johoola is something we as children have enjoyed where I help my grandmom in arranging decoratives. Variety of sweets were prepared in our house. One of which is this sweet panjiri prepared by my mom.
Lets check out the recipe for Dhaniya panjiri.
Preparation Time – 10 minutes
Cooking Time – 15 minutes
1/4 cup – ghee
10-15 – almonds (finely chopped)
10- 12 – cashew (finely chopped)
1/2 cup – makhana
2 cup – dhaniya powder
1/2 cup – sugar powder
1/2 cup – desiccated dry coconut (optional)
How to go about it-
- In a pan, heat 1 tablespoon ghee and fry almonds and cashews till slightly golden and keep aside.
- In the same ghee, roast makhana till crisp and grind coarsely & keep aside.
- Heat 1/4 cup ghee in the pan, add coriander powder and roast on low heat till it turns brown and fragrant staring continuously.
- Remove from flame and add roasted dry fruits (almonds , cashew and makhana).
- Allow it to cool completely.
- Once the mixture is cooled completely, add powdered sugar and mix well. (if adding desiccated coconut add with powdered sugar, I don’t add it to the panjiri I make ).
- Store it in the air tight container and panjiri is good to go for a week.
- For coriander / dhaniya powder – Dry roast the coriander seeds till its fragrant and slightly browned, allow it to cool and grind to make powder.
- You can use kisses or other nuts of your choice.
- Adding desiccated coconut is optional (I have not added).
- Adjust the sugar according to taste.
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