Dhaniya Panjiri is a popular Prasad (offering) in many Hindu temples and households during festivals and special occasions, including Janmashtami (Lord Krishna's birthday). It's considered an auspicious and traditional sweet offering to the deity.

Ingredients:

- 4-5 tablespoons of Ghee

- 2 small cups of Coriander Seeds

- 10-12 Almonds, chopped

- 10-12 Cashews, chopped

- 2 tablespoons of Melon Seeds

- 1/2 cup of Grated Dry Coconut

- 1/2 cup of Makhana (Fox Nuts)

- 3/4 cup of Powdered Sugar

- 1 tablespoon of Cardamom Powder

Instructions:

1. Roasting Coriander Seeds:
   - Heat a heavy-bottomed stainless steel pan or stainless steel kadhai on low-medium heat.
   - Add the coriander seeds to the dry pan and roast them until they become aromatic and slightly browned. Stir frequently to prevent burning.
   - Once roasted, remove them from the pan and let them cool completely. Then, grind them into a coarse powder using a grinder or mortar and pestle.

2. Roasting Nuts and Seeds:
   - In the same pan, add 1-2 tablespoons of ghee.
   - Add the chopped almonds and cashews. Roast them until they turn golden brown. Keep stirring to ensure even roasting.
   - Remove the roasted nuts from the pan and set them aside.
   - In the same pan, add the melon seeds and roast them until they start to pop and become slightly brown.
   - Remove the melon seeds from the pan and set them aside.
   - Next, add the grated dry coconut to the pan and roast it until it becomes lightly golden. Stir continuously to avoid burning.
   - Remove the coconut and set it aside.

3. Roasting Makhana:
   - Add a little more ghee to the steel fry pan/ steel kadai and add the makhana.
   - Roast the makhana on low heat until they become crisp and light brown. This may take a few minutes.
   - Remove the roasted makhana from the pan and set them aside.

4. Making Panjiri:
   - In a large mixing bowl, combine the roasted coriander seeds powder, roasted nuts, roasted melon seeds, roasted dry coconut, and roasted makhana.
   - Add the powdered sugar and cardamom powder to the mixture. Mix everything together thoroughly.

5. Final Touch:
   - Heat a little more ghee in the steel fry pan and pour it over the panjiri mixture. Mix well to incorporate the ghee evenly. The ghee will help bind the panjiri together.

6. Cooling and Storing:
   - Allow the Dhaniya Panjiri to cool down to room temperature before storing it in an airtight container.
   - You can garnish it with some more chopped nuts if you like.

7. Offering as Prasad:
   - On Janmashtami or any other auspicious occasion, offer this Dhaniya Panjiri as Prasad to Lord Krishna before sharing it with your family and friends.

Enjoy this delicious Dhaniya Panjiri Prasad as a special treat during Janmashtami or any other festive occasion!