· By ODM Masala
Dhaniya Panjiri Recipe: Janmashtami Prasad in 15 Min
Dhaniya panjiri is made by slow-roasting coriander powder in ghee until it turns deep golden and nutty, then folding in boora (powdered sugar), roasted makhana and chopped dry fruits. It takes about 15 minutes, uses no flour at all, and that is exactly why it is the traditional Janmashtami bhog in North Indian homes.
Also known as: dhania panjiri, coriander panjiri or simply dhaniya prasad. Dhaniya is coriander in English, and panjiri is the sweet crumbly mixture eaten as prasad across Uttar Pradesh, Bihar, Delhi and Haryana.
Why is dhaniya panjiri made on Janmashtami?
Many families keep a fast on Janmashtami until midnight and avoid grains such as wheat and rice that day. Regular panjiri is built on atta, so it does not fit. Dhaniya panjiri swaps the flour for coriander powder, which keeps the prasad grain-free while still giving that familiar roasted, crumbly texture. It also keeps well at room temperature for several days, so one batch easily covers the whole festival.
Ingredients for dhaniya panjiri
Makes roughly 8 to 10 small servings.
- 1 cup ODM Dhaniya Powder
- 4 to 5 tbsp ghee
- 3/4 cup boora or powdered sugar, adjusted to taste
- 1/2 cup makhana (fox nuts), roasted and broken
- 2 tbsp almonds, slivered
- 2 tbsp cashews, roughly chopped
- 2 tbsp raisins
- 1/4 tsp green cardamom powder
- 1 tbsp grated dry coconut or melon seeds, optional
How to make dhaniya panjiri step by step
- Roast the makhana first. Warm 1 tsp ghee in a heavy kadhai and roast the makhana on low heat for 4 to 5 minutes until they feel crisp when pressed. Cool, then break each one into two or three pieces.
- Fry the dry fruits. In the same kadhai add 1 tbsp ghee, fry the almonds and cashews for a minute until light gold, then add the raisins and switch off the moment they puff up. Set aside with the makhana.
- Warm the ghee properly. Add the remaining 3 tbsp ghee and keep the flame low. Panjiri is roasted, never fried, so the ghee should be warm and not smoking.
- Roast the coriander powder. Tip in the dhaniya powder and stir continuously for 8 to 10 minutes on low heat. It will go from pale khaki to a deep reddish-golden brown and start smelling toasty. Do not walk away from the pan at this stage.
- Cool before sweetening. Switch off the flame and let the mixture sit for 5 minutes. Adding boora to a hot pan makes it melt and turn sticky instead of staying loose and crumbly.
- Mix and finish. Fold in the boora, makhana, fried dry fruits and cardamom powder. Taste, adjust the sweetness, and cool completely before storing.
How much of each ingredient? Quick ratio table
| Ingredient | For 1 cup dhaniya powder | Why it matters |
|---|---|---|
| Ghee | 4 to 5 tbsp | Less than this and the powder scorches; more and the panjiri clumps |
| Boora / powdered sugar | 3/4 cup | Always added off the heat so it does not melt |
| Makhana | 1/2 cup, roasted | Gives the light crunch that plain panjiri lacks |
| Mixed dry fruits | 1/2 cup total | Almonds, cashews and raisins in roughly equal parts |
| Green cardamom powder | 1/4 tsp | Stirred in last so the aroma survives |
Tips for the right panjiri texture
- Low flame, always. Coriander powder is very fine and catches quickly. Medium heat will darken the edges before the centre is roasted.
- Judge by smell, not just colour. The powder is ready when the raw grassy note disappears and it smells warm and toasted.
- Use a heavy kadhai. A thin pan creates hot spots and gives you patches of burnt powder.
- Sieve the powder if it has sat a while. Lumps roast unevenly and stay raw inside.
- Grind fresh cardamom. Crush the seeds of 3 to 4 pods just before mixing rather than using an old packet of powder.
FAQ
Can I use whole coriander seeds instead of ready powder?
Yes. Dry-roast the seeds on low heat until fragrant, cool them fully, then grind to a fine powder and continue from step 3. Just remember the seeds must be completely cool before grinding, or the powder turns pasty. If you want the difference between the two forms explained properly, our dhaniya whole vs dhaniya powder guide covers it.
Why did my dhaniya panjiri turn bitter?
Almost always over-roasting. Coriander powder goes from perfectly golden to burnt in under a minute on a high flame, and burnt powder cannot be rescued. Keep the heat low, stir without stopping, and take the pan off as soon as the colour deepens.
How long does dhaniya panjiri stay fresh?
About a week to ten days in a clean, completely dry airtight jar at room temperature. Cool it fully before closing the lid, since trapped steam softens the makhana and makes the panjiri sticky. Always use a dry spoon.
The roast is only ever as good as the coriander you start with. Our ODM Dhaniya Powder is ground from handpicked coriander seeds with no artificial colours, no fillers and no preservatives, so it browns evenly and smells the way panjiri should. If you would like to know more about the spice itself, read our guide to dhaniya powder.