This Dhaniya Panjiri Prasad is one of the most unique sweets we make for Janmashtami. It is warm, aromatic and deeply flavoured. I make it in a quick 10 minutes with roasted coriander powder (not the seeds), ghee, nuts, makhana, coconut and sugar.
We offer this prasad to Lord Krishna along with panchamrit.
Note – This recipe has been updated from the archives – first published in August 2016. I’ve added new step by step images and content, the recipe remains the same.
Recipe Summary: Dhaniya Panjiri Prashad
- ✅ Recipe Name: Dhaniya Panjiri Prashad
- 🕒 Ready In: 10 minutes
- 👪 Serves: 20 small portions (easy to scale)
- 🍽 Calories: 47 per serving
- 🥣 Main Ingredients: Coriander powder • Ghee • Sugar • Makhana • Nuts • Coconut
- 📖 Dietary Info: Vegetarian • Gluten-free • Janmashtami prasad
- ⭐ Why You'll Love It: This quick dhaniya panjiri is a traditional Janmashtami prasad made with roasted coriander powder instead of whole seeds. It is warm, aromatic, lightly sweet and full of texture from makhana, coconut and nuts.
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What Is Dhaniya Panjiri?
Dhaniya panjiri is a traditional Janmashtami prasad made with coriander, ghee, sugar, nuts and other simple ingredients.
It is usually offered to Lord Krishna during Janmashtami.
The main ingredient is coriander, which may sound unusual in a sweet recipe. But this is not raw coriander flavour.
The coriander is gently roasted first, which releases its oils and deepens the flavour. The result is warm, fragrant and surprisingly beautiful.
At Janmashtami, our festive spread usually includes moraiyo, farali potato-peanut bhaji, and farali kadhi, along with a sweet treat like Mathura peda or plain Greek yogurt shrikhand. Sometimes we also make other barfi peda recipe variations.
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Dhaniya Panjiri Ingredients
Full ingredients list with measurements in the recipe card below.
Coriander powder - I use coriander powder to keep this recipe quick. Traditionally, dhaniya panjiri can be made by roasting whole coriander seeds and grinding them.
I have tested both ways and found the difference was not big enough to justify the extra work. Good coriander powder works beautifully.
Ghee - the ghee is needed to toast the nuts in. You can also make homemade ghee from butter.
Powdered sugar - powdered sugar (caster sugar) mixes in easily once everything has cooled. Do not add the sugar while the roasted ingredients are still hot.
Desiccated coconut - desiccated coconut adds a little sweetness and texture. Toast it lightly so it smells fragrant, but do not let it brown too much.
Makhana also called fox nuts or popped lotus seeds, adds lightness and crunch. They're often used in farali recipes such as makhana kheer. Roast it until crisp, then roughly crush before mixing.
Tulsi leaves - also known as holi basil which is used here as a garnish. Tulsi plants are usually avalivle. If you cannot find them, simply skip.
For Gujarati temple style Panjiri:
- Ground green cardamom
- Fennel powder
- Black pepper powder
- Yellow raisins
How to Make Dhaniya Panjiri Prasad
- Step 1: Toast sliced mixed nuts in ghee.
- Step 2: Toast makhana on low heat until crisp.
- Step 3: Toast desiccated coconut until aromatic. Do not brown.
- Step 4: Toast coriander in ghee until aromatic.
- Step 5: Allow all toasted ingredients to cool then mix in powdered sugar.
- Step 6: Ready to serve and optionally garnish with tulsi leaves.
Make Ahead and Storage
You can make dhaniya panjiri ahead of time.
Let all the roasted ingredients cool completely before mixing with the powdered sugar.
Store in an airtight container at room temperature.
It is best enjoyed fresh, but it will keep well for a few days in a cool, dry place.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Dhaniya Panjiri Prashad for Janmasthami
Ingredients
- ½ cup coriander powder
- 2 tablespoons pure ghee
- ¼ cup powdered sugar
- 3 tablespoons phool makhana popped lotus seeds
- 2 tablespoons desiccated coconut
- 4 tablespoons mixed nuts almonds, cashews and pistachios roughly chopped
- 5 tulsi leaves fresh holy basil leaves, for garnish
Instructions
- Heat a small amount of the ghee in a kadai over medium heat.
- Add the almonds, cashews, and pistachios and roast for 2 to 3 minutes until lightly golden. Remove and set aside.
- In the same pan, roast the phool makhana until crisp. Remove and allow to cool and then roughly chop.
- Add the desiccated coconut and roast lightly until fragrant. Remove from the pan.
- Add the remaining ghee to the kadai and roast the coriander powder for 2 to 3 minutes, stirring continuously until aromatic. Do not allow it to brown.
- Remove from the heat and allow the coriander powder to cool completely.
- In a large bowl, combine the cooled roasted coriander powder, powdered sugar, roasted coconut, chopped nuts, and makhana.
- Mix well until evenly combined.
- Transfer to a serving dish and garnish with fresh tulsi leaves before serving.
Notes
- Toast the coriander powder over a low heat to prevent it from becoming bitter.
- Allow all the toasted ingredients to cool before mixing with the sugar.
- For Gujarati panjiri add ¼ teaspoons of black pepper powder, cardamom powder, fennel powder and 2 tablespoons yellow raisins when mixing in the sugar.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
Roasted coriander powder, ghee and sugar with a handful of nuts and seeds is all you need and the result is so delicious, this is one of those simple prasad recipes that feels really special every single time.