Panjiri Recipe | Dhaniya Panjeeri Janmashtami Prasad

Panjiri Recipe: A traditional and authentic Krishna Janmashtami bhog prasadam made with dry fruits and coriander seeds. This is a very simple, healthy, and tasty bhog prasad recipe that is packed with the goodness of dry fruits. It is especially served during the festival fasting celebration because it provides the body with the necessary and essential nutrients and energy.

The various types of recipes used to celebrate the Indian festival are always associated with it. It is typically loaded with sugar or jaggery-based sweets, barfi, or dessert recipes, but there are also bhog recipes that are purpose-based. Panjiri recipe or Dhaniya panjeeri, known for its taste and flavour, is one such easy and simple Krishna Janmashtami bhog prasad

Krishna Janmashtami is traditionally celebrated across India, each in their own unique way. I’m from Udupi, which is famous for its Krishna temple. Janmashtami is one of the most important festivals in my hometown. It is celebrated with various types of laddus and savoury dishes such as chakli and kodubale. However, the recipes or bhog for Janmashtami differ greatly in North India. The most popular is panjeeri with panchamrit. In this video post, I demonstrate both. In fact, even the panchamrit is very different from what we make in South India. However, there are some overlapping ingredients, as well as the rationale for using it. Try this simple and subtle bhog for Krishna Janmashtami this year.

Furthermore, some additional tips, suggestions, and variations to the panjiri recipe. First and foremost, there is a procedure for serving this panjeeri and panchamrit combination. Panjiri must always come first, followed by panchamrit. This is the pattern that should be followed, and it should be served in this manner. Second, even though this bhog is from North India, it could be prepared in a variety of ways. This may vary depending on the ingredients used, but the ingredients used in this post are the most common. Finally, because the panjeeri is made with dry ingredients, it has a longer shelf life. However, panchamrit contains milk and yoghurt, which may curdle quickly. As a result, prepare it just before serving.

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Panjiri Recipe Card:

Panjiri Recipe

Manita

Panjiri is a North Indian dish which is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. It is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, or eaten in general in the winters to ward off cold.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course prasad

Cuisine North India

Servings 5 servings

Calories 284 kcal

Ingredients

  

Regarding Dhaniya Panjiri:

• 1/2 cup  coriander seeds
• 4 tsp  ghee
• 1/2 cup  makhana / lotus seeds
• 2 tbsp  almonds   (chopped)
• 2 tbsp  chironji
• 2 tbsp  cashew   (chopped)
• 2 tbsp  melon seeds
• 2 tbsp  raisins
• 3 tbsp dry coconut   (grated)
• 1/2 cup  sugar powder
• 1/2 tsp  cardamom powder
• few tulsi leaves

If you want to make panchamrit, the ingredients are as follows:

• 1 cup  raw cow milk
• 1 cup  curd
• 2 tbsp  sugar
• 1 tsp  ghee
• 1 tbsp  honey
• 2 tbsp  ganga jal
• 2 tsp  raisins
• 2 tsp  cashew
• 2 tsp  almond
• 2 tbsp  dry coconut   (grated)
• 2 tsp  chironji
• 2 tsp  melon seeds
• 3 tbsp makhana / lotus seeds
• few tulsi leaves

Instructions

 

Making Dhaniya Panjiri for Krishna Janmashtami Bhog Prasad:

• First, coarsely grind 1/2 cup of coriander seeds in a mixer jar.
• 1 tsp ghee in a heavy bottomed pan with powdered coriander powder
• Roast over low heat until the coriander powder becomes aromatic and changes colour.
• Place on a plate and set aside to cool completely.
• Heat 1 tsp ghee in the same pan and roast 1/2 cup makhana.
• Roast the makhana until it becomes crunchy.
• Allow to cool completely before transferring to the same plate.
• Now heat 2 tbsp ghee, 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.
• Roast the nuts until they are crunchy and golden brown.
• Also, roast 3 tbsp dry coconut on low heat.
• Allow to cool completely before transferring to the same plate.
• 1/2 cup sugar powder, 1/2 tsp cardamom powder, and a few tulsi leaves are also added.
• Crumble and mix everything together thoroughly.
• Finally, the dhaniya panjiri recipe is ready for consumption.

Panchamrit preparation for Krishna Janmashtami Bhog Prasad:

• To begin, combine 1 cup raw cow milk, 1/2 cup curd, 2 tbsp sugar, 1 tbsp ghee, 1 tbsp honey, and 2 tbsp ganga jal in a mixing bowl.
• Mix thoroughly to ensure that everything is well combined.
• Also add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji, and 2 tsp melon seeds
• Mix everything together thoroughly.
• Add 3 tbsp makhana and a few tulsi leaves to finish.
• Panchamrit is ready for bhog after thoroughly mixing.

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Notes:

• First, make sure to thoroughly roast the coriander powder. Otherwise, the panjiri will be bitter.
• To make it more nutritious, add nuts and dried fruits of your choice.
• Sugar can also be replaced with jaggery for a healthier alternative.
• Finally, the most popular prasad offerings on Janmashtami are dhaniya panjiri recipe and panchamrit.

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