Dhaniya Panjari is a famous Indian sweet mixture, served as a prasad that is often made during Hindu festive occasions and offered to God. It is a Ayurvedic sweet dish from the Indian subcontinent which is specially prepared for Krishna Janmashtami festival. It is an energy-dense mixture made with a combination of nuts, seeds and spices that is very addictive and delicious.
This protein-rich prasad contains coriander seeds, poppy seeds, coconut, almonds and more, that provide a burst of diverse flavors in every bite. It is then distributed as prasad, making it a sanctified food that is loved by devotees of all ages. Its crunchy texture and mix of flavors make it a delight for the tastebuds. So, let’s learn more about this traditional Indian prasad!
Going gluten-free or avoiding other ingredients doesn’t mean you have to miss out on delicious traditional Indian snacks! Meet the flourless Dhaniya Panjari – a fun twist on a classic favorite. This reimagined version skips the wheat flour normally used and lets the hearty coriander seeds take center stage. When dry roasted and combined with nuts and warming spices, these aromatic seeds create a snack that is super crunchy and bursting with flavor. With each bite, you’ll taste the nutty essence of the coriander, subtly sweetened with a touch of cardamom. Whether you eat gluten-free or just want to try something new, this flourless Dhaniya Panjari offers an exciting taste of India in snack form. It proves that you can recreate traditional dishes without the ingredients that don’t work for you. A little creativity can go a long way to make time-honored foods accessible and delicious for people with all types of dietary needs!
Ingredients
• 1 tbsp Ghee + 2 tsp Extra
• 1 cup Coriander Seeds/Dhaniya Seeds
• 1 tbsp Fennel Seeds/Saunf
• 1 tsp Poppy Seeds/Khus Khus
• 1-2 tbsp Grated Dry Coconut
• 1-2 tsp Edible Gum/Gond (Opt.)
• ½ Cup Makhana
• 1-2 tbsp Chopped Almond & Cashew Nuts
• 1-2 Tsp Chopped Dry Coconut
• 1-2 tsp Raisin/Kishmish
• ½ Cup Powdered Sugar/Bura
• ½ tsp Cardamom Powder/Elaichi
• 1 tsp Dried Rose Petals (Opt.)
For Garnishing
• 1 tsp Sliced Pistachios
• Few Leaves of Holy Basil/Tulsi
Method
1. Heat 1 tsp ghee in a pan and add the fox nuts/makhana. Roast on medium flame until crispy.
2. Remove foxnuts into a bowl and let cool completely, then crush lightly with hands and set aside.
3. Heat 1 tsp ghee in the pan, add chopped almonds-cashews, chopped coconut and raisins. Roast until golden brown. Remove this mixture into a bowl and set aside.
4. Add 1 tbsp ghee to the same pan and heat it. Add coriander seeds, fennel seeds, poppy seeds, and edible gum. Roast for 1-2 minutes.
5. Add grated coconut and roast again until golden brown. Allow the mixture to cool completely.
6. Transfer the coriander seed mixture to a mixer jar and blend into a coarse powder.
7. Transfer the ground coriander mixture into a bowl. Add the roasted crushed foxnuts, roasted chopped nuts, powdered sugar, cardamom powder and rose petals. Mix everything together well using your hands.
8. Garnish with sliced pistachios and holy basil leaves.
9. Dhaniya Panjari is now ready to serve as prasad. Enjoy!
Tips:
• You can add roasted whole wheat flour if not observing a fast.
• Add peppercorns while grinding for a spicy flavor.
• Store in an airtight container, keeps fresh for 3-4 weeks.
• Edible gum and rose petals are optional.
- 1 tbsp Ghee + 2 tsp Extra
- 1 cup Coriander Seeds/Dhaniya Seeds
- 1 tbsp Fennel Seeds/Saunf
- 1 tsp Poppy Seeds/Khuskhus
- 1-2 tbsp Grated Dry Coconut
- 1-2 tsp Edible Gum/Gond (Opt.)
- ½ Cup Makhana
- 1-2 tbsp Chopped Almond & Cashew Nuts
- 1-2 Tsp Chopped Dry Coconut
- 1-2 tsp Raisin/Kismish
- ½ Cup Powder Sugar/Bura
- ½ tsp Cardamom Powder/Elaichi
- 1 tsp Dried Rose Petals (Opt.)
- For Garnishing
- 1 tsp Sliced Pistachios
- Few Leaves of Holy Basil/Tulsi
- Heat 1 tsp ghee in a pan and add the foxnuts/makhana. Roast on medium flame until crispy.
- Remove foxnuts into a bowl and let cool completely, then crush lightly with hands and set aside.
- Heat 1 tsp ghee in the pan, add chopped almonds-cashews, chopped coconut and raisins. Roast until golden brown. Remove this mixture into a bowl and set aside.
- Add 1 tbsp ghee to the same pan and heat it. Add coriander seeds, fennel seeds, poppy seeds, and edible gum. Roast for 1-2 minutes.
- Add grated coconut and roast again until golden brown. Allow the mixture to cool completely.
- Transfer the coriander seed mixture to a mixer jar and blend into a coarse powder.
- Transfer the ground coriander mixture into a bowl. Add the roasted crushed foxnuts, roasted chopped nuts, powdered sugar, cardamom powder and rose petals. Mix everything together well using your hands.
- Garnish with sliced pistachios and holy basil leaves.
- Dhaniya Panjari is now ready to serve as prasad. Enjoy!
Add peppercorns while grinding for a spicy flavor.
Store in an airtight container, keeps fresh for 3-4 weeks.
Edible gum and rose petals are optional.
