FANCYDRESSWALI Dhania Panjiri Prasad Recipe| Janmashtami Special Recipe

Janmashtami Special Recipe Dhania Panjiri Prasad Recipe for you all. This Dhaniya Panjiri recipe is quite popular in Janmashtami in India, but you can also make dhaniya panjiri in regular as it is very much healthy. It is not that much heavy as compared to other panjiri and will give many health benefits. Learn how to make janmashtami special panjiri at home. Try my Janmashtami Special Dhyaniya Panjiri Recipe at home and i am sure you will love this. Share it with your friends.

Ingredients For Janmashtami Special Dhaniya Panjiri Prasad Recipe !!

• Coriander Powder (Dhaniya) – 150gm
• Puffed Lotus Seeds (Phool Makhane)- 1 Cup
• Sugar Powder- 100gm
• Small Cardamom – 5
• Cashew Nuts- 15 (Chopped)
• Almonds- 15 (Chopped)
• Dry Coconut- 1 Cup (Grated)
• Raisins (Kishmish)- 5 gm
• Clarified Butter -2g
  1. Firstly heat up half of desi ghee (clarified butter ) in a pan and roast phool makhane ( puffed lotus seeds ), and roast them on medium flame for few minutes till their color changed to golden brown.
     After that take it out in a plate or bowl, and after it get cool crush them with hands.
  2. Now in that ghee only roast cashew , almonds and dry coconut on low flame for 2-3 minutes. I usually use chopped dry fruits but you can also grind them. Now transfer them also in a plate.
  3. After that put rest of ghee in pan and roast coriander powder (dhaniya) in it and roast it on low flame. Roast dhaniya for few minutes till it changes it color and start spreading its aroma. At the time of roasting add cardamom seeds to it so that its aroma also get locked in it.
  4. After roasting it transfer coriander powder to a mixing bowl and add everything else into it, sugar powder, cashew, almonds, dry coconut, phool makhane and raisins (kishmish).
  1. Firstly heat up half of desi ghee (clarified butter ) in a pan and roast phool makhane ( puffed lotus seeds ), and roast them on medium flame for few minutes till their color changed to golden brown.
     After that take it out in a plate or bowl, and after it get cool crush them with hands.
  2. Now in that ghee only roast cashew , almonds and dry coconut on low flame for 2-3 minutes. I usually use chopped dry fruits but you can also grind them. Now transfer them also in a plate.
  3. After that put rest of ghee in pan and roast coriander powder (dhaniya) in it and roast it on low flame. Roast dhaniya for few minutes till it changes it color and start spreading its aroma. At the time of roasting add cardamom seeds to it so that its aroma also get locked in it.
  4. After roasting it transfer coriander powder to a mixing bowl and add everything else into it, sugar powder, cashew, almonds, dry coconut, phool makhane and raisins (kishmish).
  1. Firstly heat up half of desi ghee (clarified butter ) in a pan and roast phool makhane ( puffed lotus seeds ), and roast them on medium flame for few minutes till their color changed to golden brown.
     After that take it out in a plate or bowl, and after it get cool crush them with hands.
  2. Now in that ghee only roast cashew , almonds and dry coconut on low flame for 2-3 minutes. I usually use chopped dry fruits but you can also grind them. Now transfer them also in a plate.
  3. After that put rest of ghee in pan and roast coriander powder (dhaniya) in it and roast it on low flame. Roast dhaniya for few minutes till it changes it color and start spreading its aroma. At the time of roasting add cardamom seeds to it so that its aroma also get locked in it.
  4. After roasting it transfer coriander powder to a mixing bowl and add everything else into it, sugar powder, cashew, almonds, dry coconut, phool makhane and raisins (kishmish).
• TASTY DHANIA PANJIRI PRASAD READY FOR JANAMASHTMI BHOG WITH RAASLILA OF KRISHNA AND RADHA COME AND ENJOY THE PARSAD OF JANAMASHTMI.
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