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Janmashtami special recipe: Dhaniya Panjiri

It is one of the main bhog Prasad offered to Shri Krishna at 12 midnight to celebrate his birthday!

Deepa Gupta | New Delhi |

Today is Janmashtami or Gokulashtami. The day is celebrated as the birth of lord Krishna. Devotees observe fast, prepare bog to offer to the deity and break their fast at midnight by celebrating the birth of the divine. A few sweet preparations are Lord Krishna’s favourite. Dhaniya panjiri is one of them. Here is the quick and simple recipe to make this panjiri. It is a falahari sweet and can be eaten during fasting also.

Serves: 4

Preparation time: 15-20 minutes


Coarsely ground coriander seeds: 1 cup

Pure ghee: 5-6 tbsp

Powdered sugar: ¾ cup

Almonds: 3 tbsp (coarsely chopped)

Cashews: 3 tbsp (coarsely chopped)

Raisins: 3 tbsp

Melon seeds: 1 tbsp

Dry coconut: 3 tbsp (grated)


Heat ghee in a thick bottom pan. Add melon seeds, almonds and cashews. Roast until light golden in colour. Add coriander seeds powder and grated coconut. Keep stirring on low flame for 10 minutes or until the mixture starts spreading a nutty fragrance. Turn off the flame and let the mixture cool. Once it cools completely, add powdered sugar and mix well. Dhaniya panjiri is ready for bhog Prasad. Keep it in an airtight box to retain freshness for three to four days. Prepare this Prasad on this Janmashtami and seek Lord Krishna’s blessings having this panjiri prasad.