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From @CookwithParul

Dhaniya Panjiri and Panchamrit

25 min · Serves 8

25 mintotal
15 minhands on
27steps
8servings

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Ingredients

For the Dhaniya Panjiri

  • 1 tsp ghee
  • 1 cup coriander seeds
  • 1 tbsp ghee
  • 1/4 cup almonds, sliced
  • 1/4 cup cashews, split
  • 1/4 cup melon seeds
  • 1 cup fox nuts (makhana)
  • 1 cup dry coconut, grated
  • 2 tbsp raisins
  • 1 tbsp chironji
  • 1/2 tsp cardamom powder
  • 1 tsp dry ginger powder
  • 3/4 cup powdered rock sugar (mishri)

For the Panchamrit

  • 1 tbsp desi ghee
  • 2 tbsp honey
  • 4 tbsp powdered rock sugar (mishri)
  • 8 tbsp fresh curd
  • 16 tbsp raw milk
  • 1 tbsp mixed dry fruits (fox nuts, melon seeds, sliced almonds, cashews, raisins, grated dry coconut)
  • 1/2 tbsp chironji
  • 3–4 fresh tulsi leaves

Method

For the Dhaniya Panjiri

  1. Heat 1 tsp ghee in a pan over low heat.

  2. Add the coriander seeds and roast, stirring continuously, until aromatic without changing colour.

  3. Transfer the roasted coriander seeds to a plate to cool.

  4. In the same pan, heat 1 tbsp ghee.

  5. Add sliced almonds and roast briefly until crisp.

  6. Add split cashews and roast for 30 seconds.

  7. Add melon seeds and roast until lightly toasted.

  8. Add fox nuts and roast until crisp.

  9. Add grated dry coconut and roast briefly until fragrant.

  10. Remove a small portion of the roasted nuts and fox nuts mixture onto a plate and set aside.

  11. To the remaining mixture in the pan, add raisins and chironji, and roast briefly.

  12. Transfer the whole mixture from the pan into a large mixing bowl.

  13. Grind the cooled coriander seeds to a coarse powder in a blender.

  14. Add the coarsely ground coriander to the mixing bowl.

  15. In the same blender, coarsely grind the reserved small portion of roasted nuts and fox nuts.

  16. Add the coarsely ground nuts to the mixing bowl.

  17. Add cardamom powder, dry ginger powder, and powdered rock sugar to the bowl.

  18. Mix all ingredients thoroughly until well combined.

For the Panchamrit

  1. In a vessel, add 1 tbsp melted desi ghee.

  2. Add 2 tbsp honey.

  3. Add 4 tbsp powdered rock sugar.

  4. Add 8 tbsp fresh curd.

  5. Add 16 tbsp raw milk.

  6. Whisk the mixture well using a traditional hand churner (rai).

  7. Dry roast the mixed dry fruits in a pan over low-medium heat for 1 minute to release crunch, then allow to cool completely.

  8. Add the cooled roasted dry fruits and chironji to the Panchamrit mixture.

  9. Add whole fresh tulsi leaves and stir gently.

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