Ingredients (Serves 3–4)
- Dhania (coriander seeds) – 1 cup (coarsely ground)
- Ghee – 3–4 tbsp
- Powdered sugar / misri – ½ cup (adjust to taste)
- Makhana (fox nuts) – ½ cup (lightly roasted & crushed)
- Chopped dry fruits – 3–4 tbsp (almonds, cashews, pistachios)
- Desiccated coconut – 2 tbsp (optional)
- Cardamom powder – ½ tsp
Step-by-Step Method
1. Prepare the Coriander Base
- Lightly roast coarsely ground coriander seeds in a dry pan for 2–3 minutes on low heat until aromatic.
- Remove and set aside.
2. Roast the Makhana & Dry Fruits
- Heat 1 tbsp ghee, roast the makhana until crisp. Crush lightly after cooling.
- In the same pan, roast chopped dry fruits until golden.
3. Combine Everything
- Add remaining ghee to the pan, roast the coriander powder for 4–5 minutes on low flame until it changes color and gives a nutty aroma.
- Mix in roasted makhana, dry fruits, desiccated coconut, and cardamom powder.
- Turn off heat, let the mixture cool slightly.
- Add powdered sugar/misri and mix well.
Serving & Storage
- Offer as bhog to Lord Krishna during Janmashtami pooja.
- Store in an airtight container for up to 10–12 days at room temperature.
