Dhaniya Panjiri Bhog for Janmashtami

Ingredients

3/4 cup whole coriander seeds

3 tbsp plus 1 tsp ghee

3–4 tbsp chopped almonds

3–4 tbsp chopped cashews

2 tbsp melon seeds

2 tbsp chironji

1/2 cup roughly broken makhana

1/2 cup grated dried coconut

1/2 cup powdered sugar or bhoora

1/2 tsp green cardamom powder

Preparations

Step 1: Roast The Coriander Seeds

Clean the coriander seeds and check that they are free of moisture. Place them in a heavy-bottomed pan and roast over low heat for two to three minutes, stirring continuously.

Once the seeds become aromatic, transfer them to a plate and allow them to cool completely.

Step 2: Roast The Nuts And Seeds

Heat two tablespoons of ghee in the same pan. Add the almonds, cashews, melon seeds and chironji. Roast over low heat until the nuts turn lightly golden. Transfer them to a large bowl and leave them to cool.

Step 3: Crisp Up The Makhana

Add one tablespoon of ghee to the pan, followed by the broken makhana. Roast over medium-low heat for 2 to 3 minutes, or until crisp. Transfer it to the bowl containing the roasted nuts.

Step 4: Roast The Coconut

Add the grated dried coconut to the same pan and roast it for two to three minutes. Keep the heat low and stir frequently, as coconut can brown quickly. Add it to the bowl and allow it to cool.

Step 5: Grind And Roast The Coriander

Grind the cooled coriander seeds into a fine or slightly coarse powder, depending on the texture you prefer.

Heat the remaining teaspoon of ghee in the pan. Add the ground coriander and roast for another one to two minutes. Transfer it to the bowl with the remaining ingredients.

Step 6: Add Sugar And Cardamom

Let all the roasted ingredients cool completely before adding the powdered sugar. Mixing sugar into a hot mixture can make the panjiri sticky or lumpy.

Add the cardamom powder and combine everything thoroughly. The traditional dhaniya panjiri is now ready to be offered as bhog.

Tips To Get The Recipe Right

• Use whole coriander seeds for a fresher aroma and better control over the texture.
• Roast every ingredient over low or medium-low heat to prevent burning.
• Allow the coriander and dry fruits to cool before grinding them.
• Keep the coriander slightly coarse if you prefer a more traditional, grainy texture.
• Add the powdered sugar only after the mixture has cooled completely.
• Use clean, dry utensils while preparing food intended for bhog.
• Raisins may be added for extra sweetness, while the quantity of nuts can be adjusted to taste.
• Whole coriander seeds should be carefully cleaned, lightly roasted and cooled before grinding.

How To Offer And Store Dhaniya Panjiri

Place the prepared panjiri in a clean bowl and offer it to Lord Krishna during the Janmashtami puja. Some families garnish the bhog with a tulsi leaf before distributing it as prasad.

Once the puja is complete, dhaniya panjiri can be served on its own or paired with panchamrit and sliced banana. Store any remaining panjiri in a clean, airtight container only after it has cooled completely.

 

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Protein-rich Home-made Healthy Drink Powder

Ingredients

Almonds 30 gm

cashews 30 gm

pistachios 30 gm

walnuts 30 gm

roasted chana dal / pottukadalai 50 gm

melon seeds 10 gm

pumpkin seeds 10 gm

sunflower seeds 10 gm

roast the above ingredients for 5-6 minutes, stirring continuously till aroma comes,  remove & cool

In the same pan add

makhana/ Fox nuts 50 gm roast it for 3-4 min. on medium flame stirring on low flame

remove and cool completely

rock candy/ kalkandu 30 gm

saffron ¼ tsp ( optional)

Once the roasted ingredients have cooled completely, add rock candy & saffron and grind in a mixer jar to a fine powder.

Cool a bit and store in a clean, air-tight bottle, after 3-4 days, store it in the fridge to last long.

When needed, add 2-3 tbsp as desired, add sugar/ honey to taste, add hot or cold milk, stir well.

Enjoy this protein rich drink to boost your energy .

 

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Gud ki Panjiri

 INGREDIENTS:
1. Whole wheat Flour (Multi-grain or plain atta) – 2 cups
2. Jaggery (gur) – 1 and 1/4 to 1 and 1/2 cups
3. Silvered almonds(badam) – 1/2 cup
4. Foxnuts/lotus-seeds (makahne) halved or coarsely ground – 1/2 cup
5. Gum acacia (Gond/Dink) – 1/4 cup
6. Melon seeds (kharbuje giri) – 1/4 cup
7. Poppy seeds(khuskhus/poshak) – 2 tbsp
8. Walnuts halved (akhrot) – 3 tbsp
9. Clarified butter (ghee) – 1 cup
10. Cardamom powder (Elaichi) – 2 tsp
11. Dry coconut flakes(khopre slices) – 4 tbsp (optional)
12. Dry Ginger powder (soonth) – 4 tbsp (optional)

METHOD:
| Preparation time : 15 mins | Cooking time: 40 to 45 mins | Makes almost 5 cups of Panjiri |

1. For making Panjiri , we start with prepping the nuts. If you don’t have silvered or sliced almonds, you can start by chopping them. I silvered almonds, roughly chopped lotus seeds and walnuts, ground cardamom and grated jaggery. Grated or shredded or chopped jaggery dissolves and melts faster than the lumps. It is always good to save our time at the front. (A stitch in time saves nine.). If you are adding cashews and pistachios , chop them finely too.

grated jaggery

silvered almonds

chopped lotus seeds

2. Take a heavy wok(kadhai). Heat it at medium, add the poppy seeds(khuskhus) into it. Dry roast them at low to medium heat for 4 to 5 mins till they change color. Don’t wait for turning them black. Just a slight change in color is enough. 😉



3. Add 2 tbsp of ghee (clarified butter ) into the same wok and heat it at medium. Start with roasting the gond(gum). The gum will swell up after a minute and when it changes color slightly , take it out with a slotted spoon ,draining the excess ghee back in the wok. A perfectly roasted and cooked gond will crumble in between both the fingers and turn into powder. This will take around 2 to 3 mins. I roasted them in two parts cause they have to be taken out as soon as they swell. To avoid burning in haste , you can use this tip too.



4. In the same ghee, now roast the almonds and walnuts at medium heat. Toss them a few times in the wok and then draining the excess ghee ,take them out in a dry plate.This will take about a minute.

5. Add more ghee (about 1 tbsp) if needed and similarly roast the lotus seeds at medium heat. The chopped makhane will roast faster and also easy to chew . This will take about a minute again.


6. In the end, add more ghee if needed, and add the melon seeds. We roast them always at the end, because they tend to sputter and darken the ghee. The trick to roast them safely is to use a cover for the wok in one hand and keep stirring them with the other hand. So while partially covering the wok, we can roast them perfectly without any splattering. Take them out as soon as you hear the popping sound, and turn off the heat.

7. Now in the same wok, add the remaining ghee . Let it melt. Then add the flour and stir it till all the ghee gets absorbed in the flour . Continue roasting flour till it changes color. You need to stir after every 3 seconds,so that the flour doesn’t burn. Also if you feel the mixture is too dry, you can add more ghee here.


8. When the flour has changed color,turned brown and smells aromatic, it is time to add all the nuts into it. Mix them instantly into the mixture and take the wok off the heat. Pour this mixture in a bowl to help it cool.



9. In the meanwhile , heat 2 tbsp of ghee in the same wok at medium. When the ghee is melted, add the grated or chopped jaggery into it. Stir it and try to break with the spatula. When the jaggery is melted and turned into a thick syrup, turn off the heat and pour this thick syrup in the flour-nuts mixture.



10. Immediately stir and mix them such that the jaggery is scattered all over the mixture. Also add the cardamom powder while mixing. When it is still warm, start making laddoos from it. Since on cooling the jaggery would set the laddoo. I was able to make just 15 to 16 laddos and then the mixture cooled and stopped coming together. Another trick is to add the jaggery in the flour while the flour is roasting and quickly add the nuts too. Then quickly turn the mixture into an already greased thali to form a burfi(fudge) kind of sweet.( Just like we prepare Sukhdi.) Mark the lines with a knife in the thali ,so that after setting you can easily remove the burfi from the thali.

11. If you don’t wish to make laddoos, just mix the roasted flour, nuts and melted jaggery together and the panjiri is ready to serve. This panjiri stays good for 3 months on the shelf.

As discussed above, the Panjiri is good for strengthening bones, muscles and in relieving the back pain. It is kind of home remedy for any physical pain. It contains ghee, which although is a saturated fat, but is better than the fat of butter. The jaggery, which is raw sugar, is better than white sugar. The almonds, walnuts help in improving eyesight and activated brain. In all it is a nutritious and delicious package.

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Sugar free laddus

Ingredients

1) Peanuts ½ cup roasted , remove skin

2) Flax seeds 1 cup

3) White sesame seeds ½ cup

Roast together 2 and 3 on low flame add to the roasted skin removed peanuts

4) Pumpkin seeds ½ cup

5) Melon seeds ½ cup

6) Sunflower seeds ½ cup

Roast the 4,5,6 seeds together on low flame remove

Add ghee 1 tbsp

7) Add chopped almonds ½ cup

8) Chopped walnuts ½ cup

9) Chopped pistachios ¼ cup

10) Chopped cashews ¼ cup

Roast the seeds all in low flame

Powder coarsely all the seeds

Ghee 1 tbsp

11) De-seeded dates ground ¾ cup mix well with ghee, mashing well till it all comes together

Add the powdered seeds, no need to pdr nuts, mix well, make small laddus.

Healthy, protein , calcium, fiber, Omega 3s, vitamins, minerals, iron rich laddus. As it is high in calories restrict with 1. Or better to make small tiny laddus and say 2 for each only per day ! 

 

 

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No need of Muiltivitamin Tablets

 Our kitchen is literally a medicine cabinet, which at times we forget about the great uses of various ingredients there. 

Now, you can make your own, very healthy, super vitamin rich powder using those simple ingredients in your kitchen cabinet.

Ingredients

dry red chilies 8-10 ( largely depends on the quantity of the ingredients you'll use)

coriander seeds 1 tbsp

jeera/ cumin 1 tbsp

garlic cloves 8-10

curry leaves 1 bowl full, washed and dried

drumstick leaves 1 bowl, washed and dried 

salt to taste

melon seeds 50 gm

pumpkin seeds 50 gm

sesame seeds 50 gm

amla , Indian gooseberry chopped thin 1/4 cup 

 

Preparations

 In a pan, dry roast red chilies, coriander seeds, jeera, garlic well, remove and keep in a plate/ bowl

roast melon, pumpkin and sesame seeds well, put it over the rest of the roasted ingredients

roast crisp curry leaves  over the gas, stirring well in medium flame or in the microwave

remove and spread over the roasted ingredients

You've to carefully remove the drumstick leaves from the stems, wash well, dry by spreading over a neat cloth to dry well in the shade.

roast the drumstick leaves well till crisp

last add the thinly slices amla, fry well till the water evaporates from it 

In a large mixer jar, add  the roasted ingredients in the mixer jar, powder fine along with salt to taste.

daily add a tbsp of this powder, to hot plain rice, add some ghee and eat, you'll get all the nutrients you need from this powder itself. 

 

We can get all the possible vitamins, minerals, fiber from this super healthy powder. 

 

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Thandai Masala Powder

  

A fragrant blend of nuts, seeds, and aromatic spices, this homemade mix sets the stage for a world of creative desserts. Once you have your masala ready, the possibilities are endless!

Ingredients

• 1 tbsp almonds
•  1 tbsp cashews
• 1 tbsp melon seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1-2 cardamom pods
• 1 small piece of cinnamon
• 1 tbsp poppy seeds
• saffron strands few

Method

Dry roast one by one all the ingredients on medium flame stirring continuously, except saffron. Once cool, powder the ingredients to a fine powder adding saffron in a blender or mixer jar. This can be stored in a clean and dry bottle.

 

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Badam Kesar Thandai

 

A royal blend of almonds (badam) and saffron (kesar), this variation is rich, creamy, and fragrant. The nutty texture of almonds pairs beautifully with the exotic aroma of saffron, making it a luxurious addition to festive spreads.

Ingredients:

For the thandai paste-

• 2 tbsp almonds
• 2 tbsp cashews
• 1 tbsp melon seeds
• 1 tbsp fennel seeds
• 1 tsp black peppercorns
• 4-5 green cardamom pods
• 1 tbsp poppy seeds ( optional)
• 1 tbsp rose petals ( optional)
• 1-2 tbsp sugar 

For the drink-

• 2 cups chilled milk (you can also use almond or coconut milk for a dairy-free version) 
• 2 tbsp sugar (adjust to taste) 
• 1 tsp saffron strands
• 2 tbsp thandai paste (prepared earlier)
•  1 tsp rose water (optional, for extra fragrance) 
• Crushed ice 
  
• A few slivers of almonds or pista for garnish

Method:

Prepare the thandai paste-

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight for better texture). 
2. Once soaked, drain the water. Blend the almonds, cashews, melon seeds, fennel seeds, cardamom pods, black peppercorns, poppy seeds, and rose petals in a blender. Add a little milk or water to make a smooth paste.

Infuse the Saffron-

1. Soak the saffron strands in 1 tablespoon of warm milk for about 10-15 minutes, allowing it to release its colour and flavour. 
2. In a blender, combine the chilled milk, 2 tablespoons of thandai paste, sugar, and the saffron-infused milk. Blend until well-mixed and smooth. Taste the drink and adjust the sweetness by adding more sugar if needed. Add a few drops of rose water for extra fragrance, if desired. Blend again. 
3. Pour the Badam Kesar Thandai into glasses, optionally with crushed ice. Garnish with slivers of almonds, pistachios, or even a few saffron strands for a decorative touch. Serve chilled and enjoy this aromatic and refreshing drink.

Tips: Soaking almonds for several hours makes them softer and easier to blend, resulting in a smooth paste.

Vegan Option: You can substitute dairy milk with almond, cashew, or coconut milk for a vegan version of Badam Kesar Thandai.

 

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Mango Thandai

  

Mango Thandai is a delightful variation of the traditional Thandai, combining the richness of the classic spiced drink with the tropical sweetness of mango. It’s perfect for summer or festive occasions like Holi.

Ingredients:

For the thandai paste-

2 tbsp almonds

2 tbsp cashews

1 tbsp melon seeds

1 tbsp fennel seeds

1 tsp black peppercorns

4-5 green cardamom pods

1 tbsp poppy seeds

1-2 tbsp sugar

For the mango thandai drink-

• 2 cups chilled milk (or use almond milk for a dairy-free option) 
• 1 large ripe mango (peeled and chopped) or mango pulp
• 2-3 tbsp sugar(adjust to taste) 
• 1-2 tbsp thandai paste (prepared from above)
• Crushed ice (optional)

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours or overnight for best results. Drain the water after soaking.
2. In a blender, combine the soaked almonds, cashews, melon seeds, fennel seeds, black peppercorns, cardamom pods and poppy seeds. Add a little water or milk and blend to form a smooth paste.
3. Add the chilled milk, chopped mango, sugar, and 1-2 tablespoons of the thandai paste. Blend until smooth and creamy.
4. Taste and adjust the sweetness, adding more sugar if needed. Blend again.
5. Pour the Mango Thandai into glasses with crushed ice, if desired. Garnish with a tablespoon of mango pulp.

Tips: Use a sweet, juicy mango like Alphonso or Kesar for the best flavour. 

Chill the Milk: For an extra refreshing drink, you can chill the milk in advance or even use ice cubes made from milk.

Vegan Option: To make this recipe vegan, you can use almond or coconut milk instead of dairy milk. 

 

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Basic Thandai Paste

 Ingredients:

2 tbsp almonds

2 tablespoons of cashews

2 tablespoons of melon seeds ( magaz)

1 tbsp of fennel seeds (saunf) 

1 tsp of  black peppercorns

4-5 cardamom pods (green)

2 tbsp of rose petals (dried or fresh) 

1 tbsp of poppy seeds (khus khus)

1/2 cup of milk or water (for grinding) 

Method:

   

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight if you prefer).
2. Once soaked, drain the water and blend the nuts, fennel seeds, cardamom, black peppercorns, poppy seeds, and dried rose petals in a blender. Add a little milk or water to help blend everything into a smooth paste.                                                                       NOTE-for various thandai recipes, kindly see my next posts, thanks.                                                                             
   

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Aate ki Pinni / Wheat ladoo

  

Ingredients 1 cup=100 gms

2 cups wheat flour

1-2 cups ghee

1/4 cup edible gum

1 cup sugar

2 tbsp cashews chopped

2 tbsp walnuts chopped

2 tbsp almonds chopped

2 tbsp raisins

1 tbsp melon seeds

1 tsp cardamom pdr

1 tsp dry ginger pdr

Method

Take a small pan and bring to heat in a low to medium flame 

Add 3/4 cup ghee and heat

Add the edible gum to it and gently sauté till the crystals start to puff

Transfer to a plate and let it cool. Then grind it to powder

Pinni dough:

Take a large heavy-bottomed pan and place over medium flame. Pour the remaining ghee into it

Once the ghee melts, add wheat flour and mix

Sauté and continue to stir till the colour of the mixture turns golden brown. Over time, the wheat dough will hold shape and the ghee starts to separate 

Mix it well again and move it to a plate. Set it aside to cool

Use a mixer or a hand blender to powder the sugar and set it aside

Chop all the dry fruits into small pieces and set aside

When the dough becomes warm enough to hold, sprinkle the cardamom powder and ginger powder. Mix and let them blend in

Add the prepared edible gum to the dough and mix again

Lastly, toss in the powdered sugar and chopped dry fruits. Combine it well into the dough

Creating the shape:

Take a scoop of the dough and press it between your fingers and palm, creating a long oval-like shape (pinni).

Repeat for the rest of the dough.OR you can roll it round like a ladoo, if you prefer the round shape.

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Multipurpose Gravy Premix

 Ingredients

cashew  1/4 cup

melon seeds  1 tbsp

cloves  6 

cardamom  4

black cardamom 2

cinnamon  2 " 

jeera    1 tsp

bay leaf  3-4

star anise 1

milk pdr  1/2 cup

corn flour  1 tbsp

besan  1 tbsp

garlic pdr  1 tsp

onion pdr   1 tbsp

dry ginger pdr  1 tsp

kasturi methi  1 tbsp

black pepper  1 tsp

turmeric pdr  1 tsp

Kashmiri red chili pdr  2 tbsp

pdr sugar 1 tsp

coriander pdr 2 tbsp

salt 1 tsp

 

Method

heat a pan  add cashew and melon seeds. fry well stirring n medium flame for 2-3 minutes, remove in a plate.

add all the other dry masalas to the pan- cloves, cardamoms, bay leaf, star anise, jeera, cinnamon  fry well in medium flame stirring till are well roasted, remove and cool in a plate

powder the cooled dry ingredients well. In a bowl add the pdr masala, mix with rest of the ingredients well, mix all well, put in a Zip lock bag or in an air-tight container.

NOTE- the masala will last outside in room temperature for 10-15 days, in the fridge for 3-4 months.

 

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