Panjiri Recipe - 2 ways with step by step and full video. Panjiri is a wholesome nutritious sweet made with rich ingredients like Ghee, nuts and natural spices. In this post, I am sharing two popular versions of Panjeeri recipes that is popular in North Indian Traditions and rituals.
Dhaniya Panjiri is a classic Prasad offered on Krishna Janmashtami. Similarly, with couple of other different ingredients, atta panjiri is also given to lactating moms for fast healing after delivery as well as to promote lactation. In addition, it is also had during winter to keep body warm.
This is similar to my gondh ke laddu on this site. Do not forget to check out my Gokulashtami recipes collection and the guide post in my website for the upcoming festival!
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Atta Panjiri Ingredients
Here are the ingredients I used for this recipe. Check under substitutions for more choices.
- Wheat flour - One of the main ingredients, I used regular Indian Atta.
- Sugar - For sweetener, added white sugar in powdered form.
- Ghee - Lends flavor, taste as well as it's goodness.
- Mix of Nuts - almonds & cashews - added for taste, texture difference and for its nutrients.
- Gondh - is an edible gum (gum arabic) from Acacia plant. Gives different texture and health benefits that i have already shared in my other post.
- Phool makhana - Puffed lotus seeds is known for it's health benefits as well. It is rich in antioxidants and micronutrients.
- Char magaz - Mixed melon seeds - is also a powerful antioxidant and have numerous health benefits.
See recipe card for quantities.
Step by step pictures
Let's see how to make Panjiri with step by step images.
1. Take a pan and heat 1 tablespoon ghee firstly. Add cashews to it and roast until golden in low flame. Drain and set aside.
2. Secondly, in the same ghee roast almonds until golden and set aside.
3. Thirdly fry raisins until it bloats. Drain and set aside. I used sultanas I had in hand.
1. Then add gond to the ghee. Roast in low flame until it puffs up nicely.
2. It should puff outside as well as from inside, so make sure to roast well in low flame. Add more ghee if needed for even roasting.
3. After that, powder it coarsely once cooled, by pulsing just 2 times and set aside. Do not grind too long.
4. Then add 1-2 teaspoon of ghee and roast char magaz in low heat. It will pop a lot, so do carefully. No need to roast much, just when it starts to pop, transfer to keep aside. I felt I could also have dry roasted it.
Roast makhana & wheat flour
1. After that, add a teaspoon of ghee and roast phool makhana.
2. I cut it into two. It should turn crisp (will absorb all ghee). You can check by crushing in hands.
3. Finally, add two tablespoons of ghee and roast whole wheat flour.
4. Keep roasting furthermore until you get nice aroma and colour changes. You have to keep stirring to avoid burnt flour. It quickly turns black if you leave unattended.
5. Once done, transfer it to a mixing bowl. Add powdered sugar on top of it.
6. Then add all roasted ingredients, cardamom powder and sonth (dry ginger).
11. Mix thoroughly until everything blends well.
12. Atta Panjiri is now ready!
As I said earlier, it is also good for new moms and in winter months for providing energy, keep yourself warm. Very nourishing for kids too.
Atta panjiri video
Substitutions
It is made in various parts of India other than south. So, the ingredients may vary from household to household.
- Wheat flour - instead of wheat flour, you can use rava/ sooji/ semolina or even 50 50 of these.
- Nuts - use your favorite, you can add pistachios, walnuts too.
- Dry ginger - Use cumin powder, ajwain powder, black pepper powder for aiding digestion.
- Ghee - Coconut oil or Vegan butter
Variations
Instead of Sugar, you can use Jaggery as well. I prefer using organic jaggery powder. Or Khand which is a type of unrefined sugar.
You can make this into a ladoo too by grinding the ingredients coarsely. May need little more ghee to hold it's shape.
Add roasted dry coconut (Shaved or flakes will work).
Skip Gond if you do not have or when you make in regular days other than winter.
Adding fennel seeds gives a wonderful aroma to this dry sweet.
Storage
Since we use dry ingredients and roast everything in ghee, it can keep good for a month in Room temperature. Store in a clean, dry airtight container with lid.
FAQ
Best when had during winters to keep yourself warm from inside as the ingredients have body heating properties. Other times, just make it in small quantity and have in small portion as prasad is supposed to be.
Panjiri is loaded with calories as you see the ingredients. So, best to portion control and consume small. Not that you have to avoid eating it because it has nutrients too. Burn calories wisely by actively engaging in physical activities.
Top tips
Do the entire process in low to medium flame to avoid burnt ingredients.
If you do not have char magaz, you can add individuals you have like pumpkin seeds.
My notes
I used dark dried grapes, you can use golden raisins too.
Dhaniya Panjiri | Panjeeri Recipe
Dhaniya Panjiri is a perfect prasad as Janmashtami Bhog as there is not flour in it. Dhaniya panjiri is a digestive and immunity boosting snack made from roasted coriander seeds, phool Makhana, dry fruits & nuts with lots of ghee.
Initially I could not imagine the taste of a spice that we use in regular cooking like coriander seeds in a sweet. But the taste was really good and goes well together with the other ingredients. Also adds texture to the snack. Do give it a try for this Janmashtami 2026.
Dhaniya Panjiri Ingredients
Here are the ingredients to make Dhaniya panjiri.
- Coriander seeds - Make sure to use the fresh stock as this is the main ingredient
- Sugar powder - For sweetening
- Phool Makhana - Adds light crunch and nutritious
- Kopra - Gives aroma, balances the taste and texture
- Ghee - For flavour and gives energy
- Cashews - Gives a good texture and taste
- Badam - For it's goodness and texture
- Raisin - Provides a natural sweetness.
- Melon seeds - Mild crunch, healthy fat and cooling properties.
Check out my recipe car below for exact measurements.
Dhaniya panjeeri Method
Let's see how to make dhaniya panjiri, with step by step pictures.
1. First roast coriander seeds in a teaspoon of Ghee in medium heat.
2. Once aromatic and crisp, remove in a plate for cooling.
After that, place in a mixer.
Powder it. Need not to be too fine or too coarse, just a sand like texture.
3. Then again in 2 teaspoon of ghee, roast phool makhana.
4. Roast patiently until it is crisp and starts to get golden spots. Remove in a plate and set a side.
5. Then heat 1 tablespoon of ghee and roast the nuts and raisins. I added the char magaz together. It pops a lot, so you can consider adding it at the end.
6. Once nuts are crispy and golden, add coconut (Kopra) to it.
7. Roast until all turns golden.
8. Then, add phool makhana (crush roughly or cut into smaller pieces) and the dhaniya powder.
9. After that, give it a mix quickly in the heat itself.
10. Then transfer to a mixing bowl. Add powdered sugar.
11. Mix thoroughly, add more ghee if it is too dry/ pale.
12. Simple panjiri recipe for Janmashtami ready!
Happy Janmashtami Wishes to everyone. Do give it a try this easy Dhaniya panjeeri this year and let me know how you all liked it.
Recipe card
Panjiri Recipe | Dhaniya Panjiri Recipe
Ingredients
Atta Panjiri Recipe
- 1 cup Wheat flour
- ½ cup Sugar Powdered
- ¼ cup Ghee plus more if needed
- ¼ cup Char magaz Mixed melon seeds
- ¼ cup Phool makhana Puffed lotus seeds
- ¼ cup Gond Edible gum
- 2 tablespoon Almonds sliced
- 2 tablespoon Cashews sliced
- 2 tablespoon Raisin
- 1 Cardamom powdered
- 1 teaspoon Dry ginger powder sonth / Sukku
Dhaniya Panjiri Ingredients
- ½ cup Coriander seeds
- ¼ cup Sugar powder
- ½ cup Phool Makhana
- 2 tablespoon Kopra
- ¼ cup Ghee
- 14 Badam
- 10 Cashews
- 10 Raisin
- 2 teaspoon Melon seeds or Chironji
Instructions
Atta Panjiri
- Take a pan and heat 1 tablespoon ghee firstly. Roast cashews until golden in low flame. Drain and set aside.
- Secondly, in the same ghee roast almonds until golden and set aside. Repeat the same with raisins. (I used sultanas which I had in hand)
- Then add gond to the ghee. Roast in low flame until it puffs up nicely.
- It should puff outside as well as from inside, so make sure to roast well in low flame. Add more ghee if needed for even roasting.
- After that, powder it coarsely once cooled, by pulsing just 2 times and set aside.
- Then add 1-2 teaspoon of ghee and roast char magaz in low heat. It will pop a lot, so do carefully. No need to roast much, just when it starts to pop, transfer to keep aside.
- After that, add a teaspoon of ghee and roast phool makhana. I cut it into two. It should turn crisp (will absorb all ghee)
- Finally, add two tablespoons of ghee and roast wheat flour.
- Keep roasting furthermore until you get nice aroma and colour changes. Keep stirring to avoid burnt flour. It quickly turns black if you leave unattended.
- Once done, transfer it to a mixing bowl.
- Then add powdered sugar, all roasted ingredients, cardamom powder and sonth (dry ginger).
- Lastly, mix well and atta panjiri is ready!
Dhaniya Panjiri
- First roast coriander seeds in a teaspoon of Ghee in medium heat.
- Once aromatic and crisp, remove in a plate for cooling.
- After that, place in a mixer.
- Powder it. Need not to be too fine or too coarse, just a sand like texture.
- Then again in 2 teaspoon of ghee, roast phool makhana.
- Roast patiently until it is crisp and starts to get golden spots. Remove in a plate and set a side.
- Then heat 1 tablespoon of ghee and roast the nuts and raisins. I added the char magaz together. It pops a lot, so you can consider adding it at the end.
- Once nuts are crispy and golden, add coconut (Kopra) to it.
- Roast until all turns golden.
- Then, add phool makhana (crush roughly or cut into smaller pieces) and the dhaniya powder.
- After that, give it a mix quickly in the heat itself.
- Then transfer to a mixing bowl. Add powdered sugar.
- Mix thoroughly, add more ghee if it is too dry/ pale.
- Simple panjiri recipe for Janmashtami ready!
Video
Notes
- Take care not to burn anything in high flame. Do the roasting in medium heat with constant stirring.
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