To make Dhaniya Panjiri Ka Bhog Prasad, start by heating desi ghee in a pan. Fry a mix of dry fruits like almonds, cashews, and pistachios until golden, then set aside. Next, fry fox nuts in the same ghee and coarsely grind them. In a separate pan, heat a spoon of ghee and cook coriander powder on low heat for 2-3 minutes. Finally, combine the fried dry fruits, ground fox nuts, and sugar powder with the cooked coriander powder, mixing everything well.

Yes, Dhaniya Panjiri Ka Bhog Prasad is completely vegetarian as it is made with ghee, dry fruits, fox nuts, and coriander powder. It's a great option for those following a vegetarian diet, especially during festive occasions like Janmashtami.

Absolutely! If you want to make Dhaniya Panjiri Ka Bhog Prasad healthier, you can substitute sugar powder with jaggery or a sugar alternative like stevia. For the dry fruits, feel free to use any nuts you prefer, such as walnuts or pecans, and you can replace fox nuts with puffed rice if needed.

To store Dhaniya Panjiri Ka Bhog Prasad, keep it in an airtight container at room temperature for up to a week. If you want to extend its shelf life, you can refrigerate it, where it can last for up to two weeks. Just make sure to bring it to room temperature before serving.

Dhaniya Panjiri Ka Bhog Prasad pairs beautifully with other traditional Indian sweets like Kheer or Ladoo. You can also serve it alongside savory dishes like Puri or Aloo Sabzi to create a balanced festive meal that celebrates the flavors of Janmashtami.