Janmashtami Panjiri recipe is a traditional prasad offered to Lord Krishna on the occasion of Krishna Janmashtami.
Made with roasted whole wheat flour, pure ghee, and dry fruits, this atta panjiri recipe is nourishing, delicious, and symbolic of energy and strength.
While most people add coriander seeds (dhaniya) to Panjiri, this version is a healthy Panjiri without dhaniya that is light, aromatic, and perfect for offering as bhog.
About Janmashtami Panjiri Recipe:
Panjiri Janmashtami is a staple in many households during the festival.
It’s not just a sweet treat, it’s considered a divine offering, rich in nutrients to provide instant energy after fasting.
Traditionally, Panjiri includes ingredients like dhaniya, suji, or mishri, but in this traditional Panjiri for Krishna, I’ve skipped dhaniya to keep the flavors subtle and to suit all taste preferences.
The combination of roasted atta, ghee, and dry fruits creates a heavenly aroma that fills the home during preparation.
This simple Panjiri recipe comes together quickly and stays fresh for days if stored well, making it perfect for festive sharing.
Serving Suggestion:
Serve as prasad during Krishna Janmashtami puja.
Offer with makhan-mishri and panchamrit for a complete festive bhog.
Enjoy as a light snack any time of the day for an instant energy boost.
Storage Suggestion:
Store in an airtight container at room temperature for up to 10–12 days.
Keep away from moisture to retain its freshness and texture.
Pro Tips for Panjiri Janmashtami:
Roast the atta on low flame for even browning and to avoid a raw taste.
Use fresh, good-quality ghee for the best aroma and flavor.
Chop dry fruits finely so they blend well into the Panjiri.
Let the mixture cool slightly before adding sugar to avoid melting it.
Why You Should Make This Recipe:
A healthier twist without dhaniya.
Simple ingredients, quick preparation.
Nutritious and suitable for fasting.
A perfect festive recipe to share with family and friends.
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Basic Ingredients Used to Make this Recipe:
Whole wheat flour: Base of the Panjiri, rich in fiber and energy.
Pure ghee: Adds richness, aroma, and enhances flavor.
Dry fruits (almonds, cashews, pistachios): Provide crunch, nutrition, and natural sweetness.
Powdered sugar: Gives the right sweetness to balance flavors.
Janmashtami Panjiri Recipe
Ingredients
- 1/2 cup ghee
- 12-15 almonds
- 12-15 cashew
- 2-3 tbsp pist
- 1 cup makhana or as needed
- 1 cup whole wheat flour
- 1/2 cup sugar powdered
Instructions
- Heat ghee in a pan.
- Add almonds and fry them lightly.
- Add broken cashew nuts and fry them together.
- Once the cashews start turning slightly golden, add pistachios.
- Fry until all the nuts are well roasted and golden. Remove them to a plate.
- Add makhana to the same pan and fry until crisp. Remove and set aside.
- Add whole wheat flour to the pan and roast until you get a nice aroma and the color turns slightly brown.
- Add desiccated coconut and fry for a few seconds.
- Turn off the flame, add all the fried nuts and powdered sugar. Mix well.
- Your atta panjiri is ready to serve.
Nutrition
Frequently Asked Question About this Recipe:
Can I add dhaniya to this Panjiri?
Yes, if you prefer the traditional taste, you can roast and grind dhaniya seeds and mix them in.
Can I make Panjiri in advance?
Absolutely, you can make it 2–3 days before Janmashtami and store it in an airtight container.
Can I replace atta with suji?
Yes, but the flavor and texture will differ, atta gives a more earthy taste.
Is this Panjiri suitable for fasting?
Yes, it’s light and energy-rich, making it perfect for vrat days.(but depends what you take on fasting)
How do I prevent lumps while roasting atta?
Keep stirring continuously on a low flame to ensure even roasting without clumps.
My Recommended Product:
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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