Cocoa Mixed Dhania Panjiri Recipe Recipe

Directions

Dry roast the coriander seeds until they release their nutty aroma and develop a light golden color. Let them cool completely before use.

Add the roasted coriander seeds and cardamom seeds to a grinding jar, then grind into a fine, aromatic powder.

Heat ghee in a pan and roast the makhana until crisp and lightly golden. Once done, transfer to a plate and set aside.

Using the same pan, roast the almonds and cashews until they turn lightly golden brown, then transfer them to a plate and keep aside.

Lightly toast the desiccated coconut until golden brown and beautifully aromatic.

Allow all the roasted ingredients to cool completely, then grind each one separately. Add jaggery powder to the mixture.

In a plate/ bowl, combine all the ground ingredients and blend in the cocoa powder to create a rich, flavorful panjiri mix.

Gently mix the panjiri until all the ingredients are evenly incorporated. Garnish with dried rose petals for a beautiful festive finish.

Once ready, transfer the prepared panjiri to a clean, dry jar and store it in an airtight container to retain its freshness and flavor.

Keep in an airtight container upto 5-6 days