Prepare to embark on a culinary journey that will transport your taste buds to the heart of Indian festive traditions! This extraordinary Coriander Panjeri is not just a recipe – it's a celebration of flavors, culture, and centuries-old cooking wisdom. Imagine a treat so unique and delicious that it transforms an ordinary day into a special occasion, blending the aromatic magic of coriander seeds with rich ghee, crunchy nuts, and sweet jaggery. Whether you're looking to honor the divine Krishna or simply craving an exceptional homemade delicacy, this Janamashtami special recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup coriander seeds
- 1/2 cup ghee
- 1 cup whole wheat flour
- 1/2 cup jaggery, grated
- 1/4 cup almonds, chopped
- 1/4 cup pistachios, chopped
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
Instructions
- Begin by gathering all your ingredients: 1 cup coriander seeds, 1/2 cup ghee, 1 cup whole wheat flour, 1/2 cup grated jaggery, 1/4 cup chopped almonds, 1/4 cup chopped pistachios, 1/2 tsp cardamom powder, and 1/4 tsp nutmeg powder.
- In a dry pan over medium heat, lightly roast the coriander seeds until they become aromatic, which should take about 3-5 minutes. Stir frequently to prevent burning. Once roasted, remove from heat and let them cool.
- Once the coriander seeds have cooled, transfer them to a spice grinder or mortar and pestle. Grind them into a coarse powder. Set aside.
- In a heavy-bottomed pan, heat the ghee over low to medium heat. Once melted, add the whole wheat flour to the ghee. Stir continuously to roast the flour until it turns golden brown and releases a nutty aroma, which should take about 10-15 minutes.
- Once the flour is roasted, add the grated jaggery to the pan. Stir well to combine, allowing the jaggery to melt and blend with the flour and ghee mixture.
- After the jaggery has melted, add the ground coriander powder, chopped almonds, chopped pistachios, cardamom powder, and nutmeg powder. Mix everything thoroughly to ensure even distribution of the ingredients.
- Continue to cook the mixture on low heat for an additional 5-7 minutes, stirring frequently. The mixture should begin to thicken and come together.
- Once the mixture has thickened, remove it from heat and allow it to cool slightly. You can either shape the mixture into small balls or spread it onto a greased plate and cut it into squares once completely cooled.
- Let the Panjeri cool completely at room temperature. Once cooled, store it in an airtight container.
- Serve the Coriander Panjeri as a special treat for Janamashtami or enjoy it as a healthy snack any time of the year.
Tips
- Roasting is Key: Take your time when roasting coriander seeds and wheat flour. The secret to incredible flavor lies in slow, careful roasting that brings out nutty, aromatic notes without burning.
- Low and Slow: Maintain a low to medium heat throughout cooking to prevent ingredients from burning and ensure even caramelization of jaggery.
- Fresh Ingredients Matter: Use freshly ground spices and high-quality ghee for the most authentic and rich flavor profile.
- Texture Tricks: For a smoother mixture, ensure your coriander seeds are ground to a consistent, fine-but-not-powdery texture.
- Storage Wisdom: Store your Panjeri in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.
- Customization Tip: Feel free to adjust the nut quantities or experiment with additional nuts like cashews for your personal touch.
- Serving Suggestion: Serve slightly warm for an extra melt-in-your-mouth experience, or enjoy at room temperature as a traditional sweet treat.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
