Dhaniya Panjiri

Nutrition values are AI-estimated based on ingredients.

• Coriander seeds - 1 cup
• Desi Ghee - 3 tbsp
• Makhana (fox nut) - 1/4 cup
• Powdered sugar (Bhura/mishri) - 1/2 cup
• Desiccated coconut (grated) - 1/2 cup
• Sliced almonds - a small handful
• Melon seeds - a small handful
• Sunflower seeds - a small handful
• Cardamom powder - 1/2 tsp
• Dried rose petals - a small pinch

1. 1Blend coriander seeds into a powder.
2. 2Heat 1/2 tsp desi ghee in a pan.
3. 3Roast makhana in the heated ghee until lightly golden and crispy, then set aside.
4. 4Heat another 1/2 tsp desi ghee in the same pan.
5. 5Roast sliced almonds, melon seeds, and sunflower seeds in the ghee until lightly golden and crispy, then set aside.
6. 6Dry-roast desiccated coconut in the same pan until it turns a light golden-brown, then set aside.
7. 7Heat 2 tbsp desi ghee in the pan.
8. 8Add the ground coriander powder to the ghee and roast, stirring continuously, until its color deepens and it becomes aromatic, then set aside to cool.
9. 9Once all roasted ingredients (coriander powder, desiccated coconut, makhana, nuts, seeds) have cooled completely, combine them in a large mixing bowl.
10. 10Add 1/2 cup powdered sugar and 1/2 tsp cardamom powder to the mixture in the bowl.
11. 11Thoroughly mix all ingredients with a spoon until evenly combined.
12. 12Garnish the Dhaniya Panjiri with dried rose petals before serving.

These instructions are our analysis of the original video. Watch on YouTube →