Around the world, devotees are celebrating Janmashtami — the birth of Lord Krishna — with immense joy and fervour. But no celebration is complete without a special bhog and prasad, and it is no different for this festival.

Buy Now | Our best subscription plan now has a special price

As such, here’s a special recipe for ‘dhaniya panjiri’ by chef Sanjeev Kapoor that you can prepare on this special occasion.

*¾ cup coriander seeds *3 tbsps + 1 tsp ghee *3-4 tbsps chopped almonds *3-4 tbsps chopped cashew nuts *2 tbsps melon seeds *2 tbsps chironji *½ cup broken puffed lotus seeds (makhana) *½ cup grated dried coconut *½ cup powdered sugar *½ tsp green cardamom powder

*Dry roast coriander seeds in a non-stick pan for 2-3 minutes. Transfer on a plate and allow it to cool. *Heat 2 tbsps ghee in the same pan, add almonds, cashew nuts, melon seeds, and chironji, and roast till golden brown. Transfer the mixture into a large bowl and allow it to cool. *Heat 1 tbsp ghee in the same pan, add puffed lotus seeds, and roast on medium heat for 2-3 minutes. Transfer in the same bowl and allow to cool. *Dry roast the dried coconut in the same pan on medium heat for 2-3 minutes. *Put the coriander seeds in a grinder jar and grind to a fine powder. *Heat the remaining ghee in the same pan, add the ground coriander seeds, and roast for 1-2 minutes. Transfer in the same bowl and allow to cool completely. *Add powdered sugar, and green cardamom powder, and mix well and serve.

📣 For more lifestyle news, follow us on Instagram | Twitter | Facebook and don’t miss out on the latest updates!

Manish Sisodia’s residence raided by CBI, Arvind Kejriwal says bid to stop Delhi’s good work