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Dhaniya Panjiri

Updated: Sep 24, 2022

Preparation and Cooking Time: 35 min.


1 cup Coriander Seeds (Dhaniya) Coarsely Grind

2½ tbsp Dill Seeds (Suvādānā)

1 tbsp Gund Coarsely Grind (Edible Arabic Gum)

3½ tbsp Desiccated Coconut

1 tbsp Fennel Seeds (Variyālī)

½ tbsp Ginger Powder (Sunth)

1 tsp Black Pepper Powder

2 tbsp Ghee (Clarified Butter)

3 tbsp Icing Sugar (Powdered Sugar)


  1. Coarsely grind the coriander and dill seeds together and then keep aside.

  2. Heat ghee in a pan on a medium-high flame; once melted, fry the gund for a minute or two. Stirring continuously, add the fennel seeds and sauté for 30 seconds.

  3. Add the Coriander and dill seed powder, desiccated coconut, ginger and black pepper powder, mix well for 2 minutes, then remove from the heat.

  4. Add the icing sugar; mix well until combined. Let it cool down and then store in an airtight container.

    • Consume within a month.

Dhaniya Panjiri | The Rasoi Recipes
Dhaniya Panjiri | The Rasoi Recipes


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