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.
02
Step
Phase 1: Preparation & Setup
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 subtl...
03
Step
Phase 2: Roasting & Tempering
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 fra...
04
Step
Phase 2: Roasting & Tempering
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.
05
Step
Phase 3: Simmering & Sauce
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,...
06
Step
Phase 3: Simmering & Sauce
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...
07
Step
Phase 4: Finishing & Serving
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...
Per Serving
Nutrition Breakdown
1 cup (approximately 200g)
1185.00
Calories per serving
22.50g
Protein
145.00g
Carbs
58.20g
Fat
Fiber12.50g
Sugar85.00g
Sodium120.00mg
Cholesterol25.00mg
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Time to cook Sacred Janmashtami Dhaniya Pan...
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