Sacred Janmashtami Dhaniya Panjiri (Roasted Coriander Flour Sweet) – Traditional Ghee‑Infused Prasad

Dry‑roast 1 cup coriander seeds on low flame (dheemi aanch) for 5–7 minutes, stirring constantly until they turn a deep golden hue and emit a nutty aroma; then let cool and grind to a fine powder.

In a large bowl combine the coriander powder, 2 cups whole wheat flour, and 1/2 cup roasted gram flour; whisk on medium flame (madhyam aanch) for 2 minutes to toast the flour lightly, noticing a subtle toasty scent.

Heat 2 tablespoons ghee in a heavy‑bottomed pan over medium flame (madhyam aanch). Add the chopped almonds, cashews, and pistachios; sauté for 3–4 minutes until they turn light brown and release a fragrant, buttery crackle.

Stir in the desiccated coconut and continue to toast on medium‑low flame (madhyam‑dheemi aanch) for another 2 minutes, watching for a golden speckled surface and a sweet coconut aroma.

Add the dry flour mixture to the pan with nuts and coconut. Sprinkle the pure cane sugar and mishri, then stir continuously on medium flame (madhyam aanch) for 5 minutes. Watch for the sugar to melt, the mixture to become glossy, and a faint caramel note to appear.

Pour the remaining 2 tablespoons ghee over the panjiri, lower the flame to low (dheemi aanch) and fold gently until every grain is coated and the panjiri attains a smooth, slightly crumbly texture; a faint sizzling sound indicates the ghee has fully emulsified.

Remove the pan from heat. Stir in the fresh white makhan, allowing it to melt into the warm panjiri, creating a lustrous sheen. Transfer to a serving bowl, garnish with a light dusting of mishri, and let rest covered for 3 minutes before serving over low flame (dheemi aanch).