Dhaniya ki panjiri/ Coriander seeds panjiri

Jai Shri Krishna ,yes that’s how you greet,when one sees dhaniya panjiri being made,Lord Krishna was very fond of dhaniya panjiri as mentioned in Krishna leela,this is one of his favourites other than khus- khus panjiri and makhan. As we all are celebrating Janmastmi, here’s a lovely and full of flavour panjiri for you…

Here’s the recipe, can be made and stored any time of the year and eaten.



  • 1 cup Dhaniya (coriander seeds)
  • 1 cup grated jaggery(as per taste)
  • 1 tablespoon elaichi powder
  • 2 tablespoon chopped dryfruit (almonds, cashews, pistachio or the one you love to have)
  • 2 tablespoon ghee
  • 2 tablespoon makhana (foxnut)


  • Take a grinder and make fine powder of coriander seeds,keep aside
  • Heat ghee in a kadai,fry dry fruit and remove them
  • In the same kadai,roast makhana for 2 to 3 minutes and remove now, roast the coriander powder till the raw aroma has gone
  • Take them on a bowl ,now add in elaichi powder, dry fruit
  • Grated jaggery and makhana
  • Give it a nice mix
  • Your dhaniya panjiri is ready to please Lord Krishna

Makhana kheer/foxnut dessert/How to make makhana kheer

Makhana Kheer is my Hubby ‘s favourite one,boiled in milk till it absorbs whole flavour and served chilled or hot as preferred. A simple dessert with full nutritional value as it has dry fruits.This kheer has a very important place on fasting days as it is satvik .so lets start the recipe



2 cups milk

1 1/2 cup Makhana phool (foxnut)

1 tablespoon pistachios chopped

1 tablespoon almonds chopped

1 tablespoon cashews chopped

4 to 5 Dates (khajur)

2 tablespoons milk

1/2 tablespoons elaichi powder (cardamom)

Some saffron strands

Sugar as per taste



Take a small cup warm milk and add the saffron strands in it and keep aside

In a large bowl pour milk and keep it on low flame for boiling

Once it starts boiling add the Makhana in it and stir, crush some makhana and add to make it thick

Add chopped dry fruits in it and diluted saffron

Let the milk reduce to half or until you see that milk has got thick

Add sugar as per taste and elaichi powder

Serve it chilled or hot

This makhana kheer can be relished on fasting days also

Roasted Makhana/Phool Makhana/ foxnuts/how to roast lotus seeds or Makhana/ foxnuts

If you are fasting, then this recipe is the best one to have….As I have them while fasting for navratris. A simple and easy roasted Makhana. Roast and store them in air tight container. Munch on whenever you are hungry.

roasted makhana phool
roasted foxnuts or makhana

Ingredients 1 cup =250ml

1 cup Makhana (foxnuts)

2 tablespoons ghee (butter)

1/4 tablespoons haldi (turmeric)

1/2 tablespoons red chilli powder

1/2 tablespoons chaat masala

Salt as per taste

Ingredients roasting for fast

1 cup Makhana (foxnuts)

2 tablespoons ghee (clarified butter)

1/2 tablespoons sendha namak or as per taste(rock salt)

1/4 tablespoons black pepper powder

Method for regular use

Heat ghee in kadai

Add the Makhana and roast them on low flame

For 10 to 15 minutes or till done crispy

Keep stiring continuesly or makhanas might get burned

Once they turn golden brown,add haldi powder, red chilli powder and salt

Pour little ghee on top of the makhanas so that the masalas get coated well

Sprinkle chaat masala

Ready to munch on

The fasting method

Heat ghee in kadai add Makhana and saute on low flame for 10 minutes

Or till golden brown

Pour little ghee on top with sendha namak(rock salt) and black pepper powder

Mix well

Ready to eat

It can be stored in air tight container as well

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