firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.
in a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.
roast on low flame until the coriander powder turns aromatic and changes its color.
transfer to a plate and allow to cool completely.
in the same pan, heat 1 tsp ghee and roast ½ cup makhana.
roast until the makhana turns crunchy.
transfer to the same plate and allow it to cool completely.
now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.
roast until the nuts turn crunchy and golden brown.
also, add 3 tbsp dry coconut and roast on low flame.
transfer to the same plate and allow it to cool completely.
further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.
crumble and mix making sure everything is well combined.
finally, dhaniya panjiri recipe is ready for bhog.