Picture roasted coriander seeds and dry fruit, ground coarse and lightly sweetened, with a warm, nutty crunch and a citrusy note from the toasted coriander, the way my mom makes it. Her Maharashtrian version comes together with makhana, almonds, cashews, and coconut, toasted separately and ground together with a pulse, not a puree, so every bite still has texture instead of turning into a fine powder. An easy, must-try gluten free devotional sweet.
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My mom has made this dhaniya panjiri for festival occasions for as long as I can remember, especially around Janmashtami and Ganesh Chaturthi, when it's offered as prasad (bhog) alongside panchamrit and sheera. Here is her version she walked me through this summer, step by step, so that I could finally write it down and share it on the blog!
North Indian kitchens have their own take on panjiri, and it looks quite different from my mom's version. There, it's a winter staple, made around festivals and as something new mothers are traditionally given after childbirth, a custom passed down through generations. The biggest difference is the base: instead of coriander seeds, this version starts with whole wheat flour (atta), roasted slowly in ghee until deeply toasted. It's often built up further with fried gond (edible gum), which adds a distinct crunch.
Ingredient Notes & Substitutions
- Coriander seeds: whole seeds, dry roasted and ground fresh adds the best flavor.
- Makhana (fox nuts): roasted until crunchy. A handful gets reserved whole and stirred back in at the end for texture.
- Almonds and cashews: fried briefly in ghee. You can swap in pistachios or walnuts if that's what's in your pantry.
- Coconut: dried, shredded or dessicated coconut works best.
- Mishri: this is rock sugar, though jaggery or regular sugar both work if that's what you have on hand.
- Sonth powder: dried ginger powder for warmth.
- Cardamom and raisins: stirred in at the very end, off the heat.
How to Make Panjiri
Storing
Dhaniya panjiri keeps well at room temperature in an airtight container for two to three weeks, or in the fridge for longer. Since there's no flour or dairy involved beyond the ghee used for frying, it holds its crunch far longer than flour-based versions do.
Serving
A spoonful on its own works as a quick snack, or serve it alongside panchamrit as part of a Janmashtami spread. My mom always had a jar ready for festival occasions, and it's just as good sprinkled over a bowl of yogurt or warm milk.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Dhaniya Panjiri (Maharashtrian Coriander Seed Panjiri)
Recipe Video
Ingredients
- ½ cup coriander seeds
- ½ cup makhana
- 2 teaspoons ghee
- ¼ cup almonds
- ¼ cup cashews
- ¼ cup dried shredded coconut
- ¼ cup mishri (or jaggery or sugar)
- 1 teaspoons poppy seeds (khuskhus, optional)
- 1 teaspoons dry ginger powder (sonth powder)
- ½ teaspoons ground cardamom
- 2 tablespoons raisins
Instructions
- Roast coriander seeds on medium heat for 2 to 3 minutes, until aromatic and toasty. Transfer to a bowl to cool.
- Add makhana to the same pan and roast on medium heat until crunchy. Remove and let cool.
- Add ghee to the same pan, then add almonds and cashews. Fry for 2 minutes on medium heat.
- Turn off the heat. Add coconut and poppy seeds and toast in the residual pan heat until slightly golden and toasty.
- Add the cooled coriander seeds to a blender jar and grind into a powder.
- Add the roasted makhana (reserving 8 to 10 pieces), the almond-cashew mixture, and the coconut mixture to the blender jar. Add sonth powder and pulse 5 to 6 times. Leave some small pieces, don't grind fully smooth. Transfer to a bowl.
- Add ground cardamom, raisins, and the reserved whole makhana to the bowl. Mix well and serve.
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