Krishna Janmashtami & Panjiri

    Krishna Janmashtami, also known simply as Janmashtami or Gokulashtami, is an annual Hindu festival that celebrates the birth of Krishna, the eighth avatar of Vishnu. It is an important festival, particularly in the Vaishnavism tradition of Hinduism. Dance-drama enactments of the life of Krishna according to the Bhagavata Purana (such as Rasa Lila or Krishna Lila), devotional singing through the midnight when Krishna was born, fasting (upavasa), a night vigil (Ratri Jagaran), and a festival (Mahotsav) on the following day are a part of the Janmashtami celebrations. It is celebrated particularly in Mathura and Vrindavan, along with major Vaishnav and non-sectarian communities found in Manipur, Assam, Bihar, West Bengal, Odisha, Madhya Pradesh, Rajasthan, Gujarat, Maharashtra, Karnataka, Kerala, Andra Pradesh, Tamil Nadu and all the other states of India.

What Is Panjiri?

    Panjiri is a ‘falahari’ dish that is made on Krishna Janmashtami and on several other festive occasions that include fasting. It is most commonly made in North India, especially Uttar Pradesh and Punjab.

    Made with wheat flour fried in ghee, sugar, dry fruits and plant-based edible gum (gondh), panjiri is a nutritious dish that can be enjoyed during the fasts as a prasad on Janmashtami. In some areas in India, wheat flour is also replaced with coriander seeds powder or ground dhania so that it can be offered to the lord. It is important because the consumption of grains is usually not allowed during fasting, hence the powdered seeds. 

Why is Panjiri eaten on Janmasthami?

    Panjiri is one of the quintessential delights of Krishna Janmashtmi bhog. It is offered to Lord Krishna, the eighth avatar of Lord Vishnu on the occasion of his birth anniversary. According to Hindu legends, Lord Krishna was born in Shravana month on midnight of the eighth day of Krishna Paksha. Indians celebrate the birth of Lord Krishna with a lot of fervour by observing fasts and performing puja rituals. A variety of naivedyam or prasad is prepared on Krishna Janmashtami to be offered to the lord. Panjiri, however, is considered the most popular one.

    If you look at it scientifically, The main Prasad of Janmashtami is coriander Panjiri. The reason for this is that in the rainy season, there is an outbreak of vata, mitigation of phlegm and accumulation of bile. Vata affected people are more prone to air and water borne diseases. The nervous system can be affected by the outbreak of Vata. The pressure of water and air can fluctuate anywhere in the body. This can lead to both health problems and malaise. Coriander is very effective and anti-venom in its prevention. Coriander destroys the toxic elements increased in the body due to contamination of water in the rain. Devotees keep fast on Krishna Janmashtami. After this, at 12 o'clock in the night, Prasad is eaten after the birth of Krishna. This time is usually not for eating anything. In such a situation, if someone takes the wrong diet, it can leave serious negative effects on health. Coriander Panjiri, being sweet and tasteful, does not increase the doshas of Kapha and Vata. On the contrary, if the fast is completed with normal flour, Panjiri or other sweet substance, then it can be injurious to health. 

Panjiri Recipe 

Ingredients 

• 1 cup Coarsely pounded coriander seeds (sukha dhaniya)
• ½ cup + 2 tablespoons extra Powdered Sugar
• ½ cup Desiccated Coconut
• 7-8 pieces of Phool Makhane (lotus seeds or foxnuts)
• 1 tablespoon Golden Raisins/Khismish
• 1 tablespoon Slivered Almonds
• 1½ teaspoons Chaar Magaz (Melon seeds)
• 1 teaspoon Cardamom Powder
• 3 tablespoons Ghee

Method 

1. Heat ghee in a pan. Add phool makhane and toast until crisp and light brown. Remove from pan and set aside. 
2. Add raisins to the same pan. Toast until light brown. Remove from heat and set aside. 
3. Add some more ghee to the same pan. Add coriander powder. 
4. Roast the coriander powder on medium-low heat. Keep stirring as it gets burned quickly.
5. Cook the coriander powder for 10-12 minutes or until fragrant and a deep dark brown color is attained. 
6. Remove the pan from heat. Add coconut powder and powdered sugar. 
7. Add toasted phool makhane, raisins, slivered almonds, cardamom powder, and chaar magaz to the panjiri. 
8. Keep mixing until everything is well incorporated.
9. Dhaniya panjiri is ready for prasad (offering).