Dhaniya Panjiri and Panchamrut

For the dhaniya panjiri

1. Dry roast the whole coriander seeds in a skillet over low heat until fragrant, about 2–3 minutes.

2. Transfer the roasted coriander seeds to a plate and set aside to cool.

3. Add ghee to the pan, then add 15–20 fox nuts and fry until crisp, about 2 minutes.

4. Remove the crispy fox nuts and set them aside on a plate.

5. Add almonds to the same pan with ghee and roast until slightly puffed and lightly browned, about 2 minutes.

6. Remove the almonds to the plate.

7. Add cashews to the pan and roast until they turn light golden brown, about 1–2 minutes.

8. Remove the cashews to the plate.

9. Add the melon seeds to the pan and stir continuously until they pop and swell, about 1 minute.

10. Add the grated coconut to the melon seeds in the pan and stir briefly for 30 seconds.

11. Immediately remove the coconut and melon seeds from the pan to the plate.

12. Once the roasted coriander seeds have cooled completely, grind them in a spice grinder into a fine powder.

13. Roast the ground coriander powder in the dry skillet over low-medium heat for 1–2 minutes until fragrant.

14. Pour the hot roasted coriander powder directly over the plate of roasted nuts and seeds.

15. Add raisins, cardamom powder, white pepper powder, and powdered sugar to the mixture.

16. Mix all the panjiri ingredients thoroughly until combined.

For the panchamrut

17. In a bowl, combine the raw cow's milk, sugar, fresh curd, and honey.

18. Add the fox nuts and fresh basil leaves to the milk mixture and stir well until combined.