Dhaniya Panjiri

Total Time: 45 minutes | Prep: 15 minutes | Cook: 30 minutes | Serves: 8

This authentic Dhaniya Panjiri recipe creates a deeply nourishing and aromatic sweet that’s treasured in North Indian households for its incredible health benefits and rich flavor. Made primarily from roasted coriander seeds, this traditional Indian sweet is especially prepared for new mothers during postpartum recovery, as it’s believed to provide strength, aid digestion, and boost immunity. The fragrant blend of roasted coriander, ghee, jaggery, and nuts creates a warming, comforting treat that’s both medicinal and delicious. This nutrient-dense panjiri represents the wisdom of traditional Indian nutrition, where food is medicine.

A rustic wooden bowl filled with golden-brown Dhaniya Panjiri, showing the coarse, granular texture with visible pieces of almonds, cashews, and coconut, with whole coriander seeds scattered around.

What makes Dhaniya Panjiri special is the careful roasting of coriander seeds, which transforms their flavor from sharp and citrusy to warm, nutty, and deeply aromatic. Combined with pure ghee and natural jaggery, this mixture becomes a powerhouse of nutrition that’s easily digestible and provides sustained energy. The addition of nuts and coconut makes it even more satisfying and nutritious.

Ingredients for Dhaniya Panjiri

Main Ingredients:

• 2 cups whole coriander seeds (dhania)
• 1 cup pure ghee (clarified butter)
• 1 cup jaggery, grated or chopped
• 1/2 cup whole wheat flour
• 1/4 cup semolina (suji)

For the Nuts and Dry Fruits:

• 1/2 cup almonds, roughly chopped
• 1/4 cup cashews, roughly chopped
• 1/4 cup raisins
• 1/4 cup dried coconut, grated
• 2 tablespoons melon seeds (magaz), optional
• 2 tablespoons poppy seeds (khus khus), optional

Aromatic Spices:

• 1 teaspoon cardamom powder
• 1/2 teaspoon dry ginger powder
• Pinch of nutmeg powder
• 1/4 teaspoon black pepper powder

How to Make Dhaniya Panjiri – Step by Step Instructions

1. Roast the Coriander Seeds: In a heavy-bottomed pan, dry roast coriander seeds over medium-low heat for 15 to 20 minutes, stirring constantly until they turn golden brown and emit a nutty aroma. Let them cool completely, then grind to a coarse powder.
2. Roast the Wheat Flour: In the same pan, roast wheat flour over medium heat for 8 to 10 minutes, stirring continuously until it turns light golden and releases a nutty fragrance. Remove and set aside.
3. Roast the Semolina: Roast semolina in the same pan for 5 to 6 minutes until it turns light golden and aromatic. Remove and set aside.
4. Prepare the Nuts: Lightly roast almonds, cashews, and coconut separately until they’re just golden. If using melon seeds and poppy seeds, roast them briefly until they puff up slightly.
5. Heat the Ghee: In the same heavy-bottomed pan, heat ghee over medium heat until it’s hot but not smoking. The ghee should be clear and fragrant.
6. Combine Dry Ingredients: Add the ground coriander, roasted wheat flour, and semolina to the hot ghee. Mix thoroughly and cook for 5 minutes, stirring constantly to prevent burning.
7. Add Jaggery: Lower the heat and add grated jaggery. Stir continuously until the jaggery melts completely and combines well with the mixture. Cook for 3 to 4 minutes until the mixture starts leaving the sides of the pan.
8. Final Assembly: Remove from heat and immediately add all the roasted nuts, dried fruits, and spice powders. Mix thoroughly while the mixture is still hot. Let it cool for 10 minutes before storing.

Expert Tips for Perfect Dhaniya Panjiri

• Roast coriander properly: This is crucial for developing the right flavor and removing any raw taste
• Use pure ghee: Quality ghee is essential for both taste and the traditional health benefits
• Control the heat: Keep heat medium to low to prevent burning the delicate ingredients
• Grind coriander coarsely: Don’t make it too fine, some texture should remain
• Store properly: Keep in airtight containers to maintain freshness and prevent rancidity
• Serve in moderation: This is nutrient-dense, so small portions are sufficient

Health Benefits and Serving

This nutritious Indian panjiri is particularly beneficial for new mothers, growing children, and anyone recovering from illness. Coriander aids digestion and provides iron, while ghee supplies healthy fats and fat-soluble vitamins. The nuts provide protein and essential minerals, making this a complete nutritional powerhouse.

Serve 1 to 2 tablespoons daily, preferably with warm milk. It can be eaten as is or mixed into milk or warm water. Traditionally given to nursing mothers and served during winter months for extra warmth and energy. This recipe makes enough for several weeks when stored properly in airtight containers.

Why This Dhaniya Panjiri Recipe Works

The success of authentic Dhaniya Panjiri lies in the careful roasting process that transforms raw coriander seeds into a fragrant, digestible superfood. Each ingredient is roasted separately to achieve optimal flavor and nutrition. The combination of ghee and jaggery not only binds everything together but also makes the nutrients more bioavailable. The warming spices aid digestion and enhance the therapeutic properties. This traditional postpartum food recipe follows ancient Ayurvedic principles that combine taste, nutrition, and medicine into one powerful preparation that has nourished Indian families for generations.