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.

firstly, in a bowl take 1 cup raw cow milk, ½ cup curd, 2 tbsp sugar, 1 tsp ghee, 1 tbsp honey and 2 tbsp ganga jal.

mix well making sure everything is well combined.

now add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji and 2 tsp melon seeds.

mix well so that everything is combined.

further add 3 tbsp makhana and few tulsi leaves.

mix well and panchamrit is ready for bhog.