dhaniya barfi

Dhania ki Burfi Recipe for Janmashtami – Dhani Barfi Recipe

Dhania ki Burfi Recipe for Janmashtami – Dhani Barfi Recipe

Dhania barfi is easy to make barfi recipe which is prepared especially as prasad on the festive season of janmashtami. We have used powdered coriander, coconut powder, mawa or puffed ramdana-rajgiri for making this healthy barfi recipe.

So, try out our version for making dhania barfi at your home and impress your dear ones. You can add any other dry fruit as desired in the barfi. This simple and quick recipe of dhania barfi will help you make perfect barfi yourself. Enjoy!

Directions

Getting ready:

Chop each cashew into small pieces. Place it in a bowl. Peel green cardamom and crush its seeds into fine powder using a mortar pestle.

dhaniya barfi

Apply some ghee on the plate. Spread it evenly and grease the plate for making barfi.

dhaniya barfiMaking:

Place a pan on flame and add 2 tbsp of ghee. Allow the ghee to melt completely. Then add coriander powder into it. Stir to roast coriander powder until it becomes fragrant and there is slight change in colour. Within 2-3 minutes coriander powder will get roasted aptly. After 3 minutes, coriander powder is completely roasted. Now take it off the flame and transfer it to a bowl. Allow it to cool down completely.

dhaniya barfi

Now put coconut powder into the pan and dry roast it for 1 minute. Keep stirring continuously and roast it on medium flame. There is slight change in colour and the coconut powder has turned fragrant. It is now roasted aptly. Transfer it to a separate bowl.

dhaniya barfi

Take sugar into a pan and pour ½ cup of water into it. Turn on the flame. Let it simmer until the sugar dissolves completely in water. Check later. After that, let the sugar syrup cook for 2-3 more minutes and then check its consistency.

dhaniya barfi

To check, take few drops of sugar syrup in a bowl. Allow it to cool down completely. Then stick it on fore-finger and thumb. Stretch the fingers apart. There should formation of 2-3 threads between the fingers. Sugar syrup of three thread consistency is now ready.

dhaniya barfi

Pour the remaining ghee into the sugar syrup. If you don’t want to add ghee into the syrup then skip it. Ghee will enhance the taste of the barfi.

dhaniya barfi

Now add roasted coconut powder and roasted coriander powder. Keep the flame on low.

dhaniya barfi

Keep stirring and add chopped cashews, chironji and cardamom powder in between. Turn off the flame while adding dry fruits. Mix everything really well. Coriander barfi mixture is now ready.

dhaniya barfi

Once everything is mixed well, transfer the coriander barfi mixture on the greased plate. Spread it evenly on the plate with the help of a spatula.

dhaniya barfi

Top the barfi mixture with some chopped cashews. Press the cashew chunks gently with the back of a spoon. Keep the mixture aside and let it set.

dhaniya barfi

Now the barfi is completely set. To cut the barfi pieces, slightly heat the plate from bottom. Take it off the flame.

dhaniya barfi

Cut the barfi into desired pieces with the help of a knife. As it is coriander barfi so keep the barfi pieces little small. Transfer the barfi pieces on a plate. Coriander barfi is now ready to serve.

dhaniya barfiServing:

Serve this delicious and nutritious coriander barfi as it is as a dessert or have it whenever you crave for something sweet. Store these barfi in an air-tight container and relish eating for 1 month. Enjoy!

Suggestions

  • If you are taking coriander seeds then roast it with ghee until it becomes fragrant and changes its colour. After that, turn off the flame. Allow it to cool down completely and grind it into a fine powder.
  • For garnishing, you can take pistachios, grated coconut, almonds or any dry fruit you desire.
  • If you want to add mawa instead of coconut powder then similarly roast mawa until it turns fragrant and changes its colour. Then add it to the syrup along with coriander powder. Cook it till it turns thick and transfer it to a plate and make barfi.
  • Three thread consistency of sugar syrup is good for adding coriander powder and coconut powder because both of them will absorb water. But in case of mawa, let the sugar syrup turn thicker then three thread consistency because mawa has its own moisture.
  • Shelf life of mawa coriander barfi is less than coconut coriander barfi. Shelf life of mawa coriander barfi is 7-10 days but coconut coriander barfi is about 1 month.

Dhania ki Burfi Recipe for Janmashtami - Dhani Barfi Recipe dhaniya barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander powder – 100 grams (1 cup)
  • Coconut powder – 100 grams (1 cup)
  • Sugar – 300 grams (1.5 cup)
  • Ghee – 2-3 tbsp
  • Cashews – 8-10
  • Chironji/muskmelon seeds – 2 tbsp
  • Green cardamom – 4-5
Instructions
  1. Chop each cashew into small pieces. Crush green cardamom seeds into fine powder.
  2. Apply some ghee on the plate.
  3. Place a pan on flame and add 2 tbsp of ghee, coriander powder into it. Stir to roast coriander powder.
  4. Now put coconut powder into the pan and dry roast it for 1 minute.
  5. Take sugar into a pan and pour ½ cup of water into it. Turn on the flame. Let it simmer until the sugar dissolves completely in water. Sugar syrup of three thread consistency is now ready.
  6. Pour the remaining ghee into the sugar syrup.
  7. Now add roasted coconut powder and roasted coriander powder. Keep the flame on low.
  8. Add chopped cashews, chironji and cardamom powder in between. Turn off the flame. Mix everything really well.
  9. Transfer the coriander barfi mixture on the greased plate.
  10. Top the barfi mixture with some chopped cashews.
  11. Cut the barfi into desired pieces with the help of a knife.
  12. Serve this delicious and nutritious coriander barfi as it is as a dessert.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: