Volume I · Aug 4

Dhaniya Panjiri (Janmashtami)

Name: Dhaniya Panjiri (Janmashtami)
Yield: 10 servings
Ingredients: Coriander seed / powder — ½ cup coriander powder (60 g); Ghee (cow) — 2 tbsp (30 g); Fox nut (makhana) — 1 cup, roasted & crushed (30 g); Almonds — 15, chopped (20 g); Coconut, fresh grated — 3 tbsp dry grated (20 g); Mishri / sugar — ¼ cup powdered (50 g); Green cardamom — ⅛ tsp (0.5 g)

AugustEvening · Prasad

Serves: 10
Portion: 1 tbsp heap (≈22 g)
Time: 20 min
Texture: Powdery
Season: MonsoonAugust
Dosha: Vata
Pitta
Kapha
Cooling, digestive

Ingredients

What you need

Custom servings

Ingredients for 10 servings
Ingredient	Household measure	Quantity (10 servings)	Café batch ×5
Coriander seed / powder	½ cup coriander powder	60 g	300 g
Ghee (cow)	2 tbsp	30 g	150 g
Fox nut (makhana)	1 cup, roasted & crushed	30 g	150 g
Almonds	15, chopped	20 g	100 g
Coconut, fresh grated	3 tbsp dry grated	20 g	100 g
Mishri / sugar	¼ cup powdered	50 g	250 g
Green cardamom	⅛ tsp	0.5 g	2.5 g

Method

How to cook it

Step 1: Heat 3 tsp ghee; roast coriander powder on low 4–5 minutes until the aroma changes — do not burn.
Step 2: Roast makhana in the remaining ghee; crush coarsely.
Step 3: Dry-roast almonds and coconut.
Step 4: Cool everything; mix with powdered mishri and cardamom.
Step 5: Store airtight up to 2 weeks.