Dhaniya Panjiri is a traditional Indian sweet delicacy that captures the essence of coriander seeds in a delightful confection. This recipe begins with the dry roasting of coriander seeds until they release their earthy aroma and acquire a golden hue. Once cooled, the seeds are ground into a coarse powder, infusing the dish with their distinct flavor profile.
Jump to RecipeIn a fragrant dance of flavors, the powdered coriander is then gently roasted in ghee, imparting a rich and nutty essence to the mixture. To enhance its sweetness and texture, powdered sugar, aromatic cardamom powder, and optional desiccated coconut are added, creating a harmonious blend of sweet and savory notes.
To add a satisfying crunch, a medley of chopped nuts such as almonds, cashews, and pistachios are sautéed in ghee until golden brown, elevating the dish with their nutty goodness.
The result is a delectable Dhaniya Panjiri—a sweet treat that tantalizes the taste buds with its unique combination of flavors and textures. Whether enjoyed as a festive dessert or a delightful snack, Dhaniya Panjiri embodies the essence of Indian culinary traditions, celebrating the humble coriander seed in all its glory.
Dhaniya Panjiri Recipe
Cuisine: IndianDifficulty: Easy8
servings10
minutes14
minutes200
kcalDhaniya Panjiri is a traditional Indian sweet made with roasted coriander seeds, powdered sugar, ghee, and nuts. This delightful treat offers a unique blend of nutty, sweet, and aromatic flavors, perfect for celebrating special occasions or enjoying as a snack.
Ingredients
1 cup coriander seeds (dhaniya)
1 cup powdered sugar
1/2 cup ghee (clarified butter)
1/4 cup chopped nuts (almonds, cashews, pistachios)
1/4 teaspoon cardamom powder
1 tablespoon desiccated coconut (optional)
Directions
- Dry roast the coriander seeds in a pan over medium heat until they turn golden brown and aromatic. Be sure to stir continuously to prevent burning. Once roasted, remove them from the heat and let them cool completely.
- Once cooled, grind the roasted coriander seeds into a coarse powder using a spice grinder or mortar and pestle. Set aside.
- In the same pan, heat the ghee over low heat. Add the chopped nuts and sauté until they turn golden brown. Remove them from the ghee and set them aside.
- In the same pan with the remaining ghee, add the ground coriander powder. Roast the coriander powder in the ghee over low heat, stirring constantly, until it releases a nutty aroma and turns slightly darker in color. Be careful not to burn it.
- Add the powdered sugar, cardamom powder, and desiccated coconut (if using) to the roasted coriander powder in the pan. Mix well until everything is combined evenly.
- Finally, add the roasted nuts to the mixture and stir until they are well coated with the sugar and coriander mixture.
- Remove the pan from the heat and let the Dhaniya Panjiri cool down completely.
- Once cooled, transfer the Dhaniya Panjiri to an airtight container and store it at room temperature. It can be served as a sweet snack or dessert.