This special Dhaniya Mewa Paag Panjiri is a delightful offering for Lord Krishna, traditionally prepared during Janmashtami. It is a blend of roasted coriander seeds, nuts, seeds, and aromatic spices, creating a sweet and flavorful treat. The recipe is simple yet rich in taste and texture, making it a perfect festive dessert. The combination of ingredients like mishri, makhana, and chironji adds a unique touch to this traditional Indian sweet. A must-try for celebrating the...
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Add ghee to a kadai and roast the coriander seeds on a medium flame until aromatic.
Add more ghee to the kadai and lightly fry the cashews and almonds.
Add dried coconut and fox seeds (makhana) to the kadai and mix them well.
Add the ground melon seeds to the mixture and lightly roast all the ingredients together.
Take some of the mixture out onto a plate and set it aside.
In the remaining mixture, add raisins and chironji and sauté them for a minute.
Combine all the ingredients in a large mixing bowl, including the whole coriander seeds and the mixture set aside earlier.
Roast the ingredients on a medium flame to avoid burning and ensure even cooking.
Use fresh and good-quality nuts and seeds for the best flavor.
Adjust the sweetness by adding more or less sugar candy (mishri) as per your taste.
Store the panjiri in an airtight container to retain its freshness for a longer time.
Can I use jaggery instead of sugar candy?
Yes, you can substitute sugar candy with jaggery for a different flavor and a healthier option.
How long can I store the panjiri?
You can store the panjiri in an airtight container for up to 2 weeks at room temperature.
Can I skip any of the nuts or seeds?
Yes, you can adjust the nuts and seeds based on your preference or availability.
Is this recipe suitable for vegans?
No, this recipe uses ghee, which is derived from milk. You can substitute ghee with a plant-based alternative to make it vegan.
Can I add other spices?
Yes, you can experiment with spices like nutmeg or cinnamon to enhance the flavor.
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