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Dhaniya Panjiri (Maharashtrian Coriander Seed Panjiri)
A roasted coriander seed, makhana, nut, and coconut mixture, ground coarse and lightly sweetened. A Maharashtrian festival favorite, served alongside panchamrit.
Servings: 8
Calories: 134kcal
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.
Notes
Makes about 1.5 cups. Keeps in an airtight container at room temperature for 2 to 3 weeks, or longer in the fridge.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 5mg | Potassium: 177mg | Fiber: 4g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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