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Kuttu aur Dhaniya Panjiri

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Kuttu aur Dhaniya Panjiri is a Janmashtami special traditional prasad and a healthy recipe from North India. Buckwheat flour and coriander powder are roasted along with ghee and mixed along with nuts and sugar to make a nutritious offering.  

Kuttu aur Dhaniya Panjiri served in a brown bowl. Seen along side are some rose petals and some festive decorations

On Janmashtami day the birthday of Lord Krishna, this Kuttu Dhaniya Panjiri is typically made and offered as a prasad, bhog, or Naivedhyam after the puja at midnight.  

This Dhaniya Panjiri recipe is very flavourful and aromatic. Once you make it your whole house will have a beautiful aroma and it would be so festive.

What is Panjiri

Panjiri is a North Indian dish that is typically made with flour, sugar, ghee, edible gum, and dry fruits. Generally, whole wheat flour is used and made during the harsh winters. It is considered nutritious due to the use of the generous amount of ghee and nuts used. 

Kuttu Dhaniya Panjiri prasad served in a brown bowl. Seen along side are some rose petals

Recipe process of Kuttu aur Dhaniya Panjiri Prasad

The recipe for this Kuttu aur Dhaniya Panjiri Prasad is quick and simple. All you do is roast the kuttu ka atta, coriander powder along with ghee separately. Roast the dry fruits and mix them along with sugar. Typically we use chironji or chirauli or charoli and melon seeds. I do not get either of them, so I have replaced them with sunflower seeds. However this year I do got melon seeds from my mother and I am going to make it again. 

Sweetener Used

The other change I did was instead of using white granulated sugar, I used powdered jaggery. Simply grated the jaggery finely and powdered it using a blender. One can however use white or brown sugar.

Close up look of Buckwheat flour and coriander prasad , kuttu dhaniya Panjiri bhog served in a brown bowl.

Why Farali Kuttu ka atta or Buckwheat flour?  

Wheat flour is not eaten during fast, vrat, or upvas. So in this recipe, we use Kuttu ka atta, that is buckwheat flour. A lot of recipes on the internet are without any flour. Today I am sharing the recipe which my mom is making for ages and made in our house and I am following the tradition. 

I do not make this for any other festivals but only for Janmashtami as this is one of the typical prasad we offer along with sukhe kopre ka pak. (Hopefully, one day will share the recipe).  The fragrance of making this prasad, along with Farali kuttu ka cheela, and Farali kali mirch aloo makes me nostalgic and reminds me of my childhood when we use to wait the whole year to fast and wait for these goodies.

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Kuttu aur Dhaniya Panjiri served in a brown bowl. Seen along side are some rose petals and some festive decorations
Kuttu aur Dhaniya Panjiri served in a brown bowl. Seen along side are some rose petals and some festive decorations

Kuttu aur Dhaniya Panjiri

Kuttu aur Dhaniya Panjiri is a Janmashtami special traditional and nutritious farali prasad made using Buckwheat flour, coriander powder, nuts, seeds, and ghee.
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Course: Dessert, Sweets
Cuisine: Indian, North Indian
Keyword: Farali, Gluten Free, Indian Fasting Recipes, Prasad, Processed Sugar Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 500 grams
Author: Renu Agrawal-Dongre

Ingredients

  • 250 grams Buckwheat Flour Kuttu ka atta
  • 125 grams of Coriander powder coarsely grounded.
  • 3 tablespoon ghee Clarified Butter (More can be added)
  • ½ teaspoon Cardamom powder Elaichi powder
  • 2 tablespoon chironji or chirauli or charoli I did not use it as I do not get it, replaced it with sunflower seeds
  • 2 tablespoon Melon seeds I did not use it as I do not get it, replaced it with sunflower seeds
  • 20 Almonds
  • 250 grams of powdered Jaggery One can use white or brown Sugar

Instructions

  • In a pan dry roast the almonds until they start changing color or are fragrant.
    20 Almonds
    Almonds ready to roast
  • Keep the almonds separately in a bowl.
    Roasted almonds
  • If required cut the almonds into slivers/lengthwise or half.
  • Similarly dry roast melon seeds and chironji or sunflower seeds, whatever nuts and seeds you are using.
    2 tablespoon Melon seeds, 2 tablespoon chironji or chirauli or charoli
    Roasting of Sunflower Seeds
  • Once roasted keep them all aside in a large bowl.
  • In a heavy bottom pot or pan add 1 tablespoon of ghee.
    3 tablespoon ghee
    Adding of ghee to roast coriander powder
  • Add the coriander powder.
    125 grams of Coriander powder coarsely grounded.
    Adding of Coriander powder to pan
  • Roast it on slowly until it starts changing color.
    Roasted Coriander powder
  • Keep it aside in a bowl.
  • In the same pan add the remaining 2 tablespoons of ghee.
    3 tablespoon ghee
    Adding of ghee to pan
  • Add buckwheat flour.
    250 grams Buckwheat Flour
    Roasting of flour
  • Roast it slowly until it starts changing color.
    Roasting of Buckwheat Flour
  • Keep it aside in a bowl.
  • Once everything is cooled down add everything to a large bowl.
  • Add Jaggery powder, roasted buckwheat flour, roasted coriander powder, sunflower seeds , cardamom powder, (Chironji or melon seeds),, and almonds.
    ½ teaspoon Cardamom powder, 250 grams of powdered Jaggery
    Jaggery Powder
  • Adding of seeds to mixture
  • Adding of Nuts to Jaggery
  • Give it a nice mix so that all is well incorporated.
    All Ingredients Mixed Together
  • Garnish with almond slivers and seeds and enjoy.
    20 Almonds

Notes

  • Standard US Size cups and spoons used
  • The quantity of dry fruits and seeds can vary
  • One can use fox nuts, cashew, etc too
  • Seeds can be replaced too
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

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