Easy traditional Panjiri recipes for Janmashtami

It's that time of the year, when the city is all lit up and preparations for Krishna Janmashtami are in full swing and the festive fervour can be felt everywhere.

Pooja Timings for this year‘S Krishna Janmashtami are: It will begin on 11th August 12.05 am and will continue till 12.48am 12th August. In India it is impossible to imagine festivals without fasting as well as feasting, and Janmashtami is one festival where the bhog prepared for Lord Krishna has 56 sattvik delicacies, which is also known as Chappan bhog.

Apart from that, there are a few foods that are believed to be Lord Krishna’s favourite and Panjiri is one the most favourite foods of Lord Krishna, and this is the reason why it is a quintessential prasad offered to the deity on this auspicious festival.

There are several ways of preparing this easy prasad and you would be amazed to know that there are many variants that you can make at home easily. So, without further ado, let’s get started!

This is a simple yet delicious Panjiri variant, which is made with the goodness of grated coconut. To make this easy recipe follow us through these easy steps.

Take a pan over medium flame, dry roast the (4 cup) grated coconut and muskmelon seeds separately. Keep them aside in a bowl.

In the meantime, take another pan and add 2 cups of water to it along with sugar (1 cup sugar), boil the sugar syrup and add in two broken green cardamoms. Allow the sugar syrup to boil and attain a 2-string consistency.

Then turn off the flame and add in the dry roasted coconut along with the melon seeds, crushed assorted dry fruits mix nicely. You can also cook this mixture for some time till it turns golden in colour. Allow the mixture to cool down and Nariyal Panjiri is ready.

Panjiri is a simple prasad recipe, which can be made in just a few minutes using a few easily available ingredients. The addition of dry fruits and nuts add a rich taste to this parsad recipe.

To make this easy panjiri recipe, take a pan over medium flame and add 200 grams ghee. Once the ghee is hot, add in assorted dry fruits of your choice, roast them nicely and keep them in a bowl. To the same pan, gently slide the makhanas, roast them nicely. Make sure that the makhanas turn crispy. Then, turn off the flame and mix these together and then blend them into a coarse mixture and keep it aside.

Then add some more ghee to the pan and add in the wheat flour, roast till the mixture turns brown in colour, then add in the makhana mixture along with crushed raisins, pistachios, powdered sugar as per taste, melon and watermelon seeds. Cook all these together for 10 minutes and turn off the flame and add some coconut pieces and dry fruits and nuts.

This is one of the most popular Panjiri variants prepared in the Northern part of the country. Made with the goodness of gond(edible gum) this Panjiri recipe is super nutritious as well as delicious.

To make this panjiri, heat some ghee in a pan and stir fry the edible gum (gond) until it fluffs up. Drain the excess oil from the gond and keep it in a bowl. To the same pan toss some grated coconut, you can also use desiccated coconut. Once the coconut turns golden in colour, reduce the flame and keep it a bowl.

Take another pan, add some ghee and toss the wheat flour, till it turns golden in colour. Then add in the tossed coconut and gond, cook for sometime and then add in sliced almonds and nuts along with powdered sugar. Cook the mixture, then add in pippali mool and ginger powder. Cook till the Panjiri gets a nice golden colour. You can also make laddoos with this panjiro by adding some more ghee to bind the mixture.

This Panjiri is an enticing amalgamation of taste and aroma. Made with the goodness of coriander seeds, a common spice used in Indian households, Dhaniya Panjiri is easy to make and can be served as parsad.

To make this delicious Dhaniya panjiri recipe, take a pan over medium flame and heat some ghee, once the ghee starts melting add in 2 ½ cup coriander seeds to it, roast them nicely, then transfer these roasted seeds to a bowl.

To the same pan add in 1cup makhanas and toss them till they turn crunchy, and lower down the flame and transfer the makhanas to the bowl of coriander seeds.

In the meantime, make a coarse mixture of makhanas and coriander seeds. To make it more enticing, to the same pan, add some ghee, toss the dry fruits and 1 cup desiccated coconut along with cardamom powder and powdered sugar as per taste. Then lastly add in the roasted dhaniya powder and makhana mixture. Cook for 7-8 minutes, turn off the flame and offer as naivedyam.