Dhania Panjiri Special Janmashtami Recipe

1/2 cup coriander seeds

1 cup desiccated coconut rice

¼ cup raisins

3 teaspoons melon seeds

5 tablespoons buttermilk

1/2 cup powdered sugar

1 cup lotus seeds

¼ cup of almonds

1teaspoon cardamom powder

To start with this dry bhog recipe, heat a skillet over medium heat and add buttermilk. When the ghee is hot enough, dry roast 1 cup of makhana (lotus seeds), transfer to a plate.

Next to the same pan, add some buffalo buttermilk, toss the nuts and dried fruit. Once done switch to a plate. Similarly, roast the desiccated coconut until it turns slightly brown. Keep it in a separate bowl.

Next, in the same pan, add some ghee and cook the coriander powder for 8-10 minutes over low heat.

Cook the seasoning powder until it turns brown and fragrant.

Turn off the flame and transfer it to a bowl.

Traditionally, Panjiri is made by grinding the mixture in a mortar and pestle. However, you can easily grind it by adding powdered coriander, cardamom, makhana, coconut, and powdered sugar.

Blend 2-3 times to get a coarse mixture, mix with dried fruit and crushed roasted nuts. Transfer to a bowl and garnish with nuts and tulsi leaves. Offer as a bhog and enjoy it later!

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