Dhaniya Panjiri is served only on Janmasthmi day to Lord Krishna alongside other delicacies. Butter, milk, yogurt and other dairy products like peda are some examples. Panjiri is primarily made from coriander powder, sugar, ghee and dry fruits. During Janmasthmi, many people fast. Before they break their fast this Dhaniya Panjiri is eaten.
You will need :-
- Coriander powder – 50g
- Pure ghee – 2 tbsp.
- Powdered sugar – 30 g
- Phool Makhane – 3 tbsp.
- Desiccated coconut – 2 tbsp.
- Almonds, Cashews and Pistachio Nuts – 3-4 tbsp.
- Few holy basil leaves ( Tulsi )
Method :- Heat very little ghee in a kadai, add nuts and fry for few minutes, remove it from the kadai and add phool makhane and roast til they get crunchy. Remove from the kadai and let it cool. In same kadai add coconut and roast lightly. Remove it. Add remaining ghee in the kadai, add coriander powder and roast it for couple of minutes. Let it cool. Slice the roasted nuts and makhane. Combine sugar, roasted coconut, nuts and makhane with the roasted coriander powder. Mix well. Serve in a serving dish and garnish with the tulsi leaves. Offer to Kanhaji ( Lore Krishna )
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In Gujarat Panchamrut is used in Abhishek ( Bathing the idol )- It denotes a method of worship in Hinduism and then at the end of the religious ceremony Panchamrut is distributed first as prasad to everyone who attends the ceremony. According to elders, Panchamrut should be consumed first after the Pooja as this is considered as nectar of the god. It is considered highly auspicious and many devotees break their fast by having panchamrut.
Along with these five nectars, holy basil ( Tulsi ) leaves are added too, in Panchamrut, also here in UK I’ve seen many add saffron to it as well and actually I really like that.
Notes :- Many add sugar as well as honey.
You will need ;-
- Fresh whisked plain yogurt – 100 g
- Milk – 25 ml
- Honey – 20 ml
- Ghee – 1 tbsp.
- Gangajal – 1 tbsp. ( I used mineral water )
- Tulsi patta ( Holy basil leaves )
- Few Saffron threads
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