Celebrate 🙏 Krishna Janamashtami by baking a nutty, gluten-free 😋 ‘Dhaniya 🅿️anjiri Ⓜ️uffins’ in 👩‍🍳 ChefShweta style. A dessert offered as 🔔 Prashad, which is traditionally loaded with ❎ clarified butter/ghee & glutinous flour, but I am making a ✅ healthier & nutritious version by using Canola oil & Semolina.

^{⏰ Prep Time : 10 mins 🍲 Air fry Time : 30 mins 🍴Serves : 4 (depends on mould size)}

🌾 Ingredients for Dhaniya Panjiri Muffins :

Dhaniya Panjiri elements :

• ¼ cup Coriander powder
• ¼ cup crushed puffed Lotus seeds (Makhana)
• 2 tbsp Desiccated Coconut powder
• 2 tbsp Melon seeds
• 1 tbsp Fennel seeds powder
• ¼ cup Jaggery powder
• 1 tsp Cardamom powder
• 2-4 tbsp Canola oil
• Nuts (almonds, pistachios, any)

🧁 Muffins elements :

• Dry :
  • ½ cup fine Semolina
  • ¼ tsp Baking soda
  • ½ tsp Baking powder
  • Chocolate sprinkles (optional)
  • ½ cup Jaggery powder
  • ¼ cup Panjiri
• Wet :
  • 2 tbsp Canola Oil
  • 1 tsp Kewra extract
  • ½ cup Water

♨️ Preparing Dhaniya Panjiri Muffins :

Dhaniya Panjiri preparation :

1. Heat a pan to dry roast coriander powder, coconut powder, crushed puffed lotus seeds, melon seeds & nuts on slow flame for 5-7 mins or until it turns aromatic
2. Add canola oil & cardamom powder and cook for another 5 mins
3. Remove in a bowl & let it stand for 5 mins, then add jaggery powder & mix well

🧁 Muffins preparation :

1. In 2 separate bowls combine dry and wet ingredients
2. Gradually incorporate wet ingredients to dry
3. Grease silicon moulds & pour the batter half-way through, as it will rise while baking
4. Preheat air fryer @ 150° C for 5 mins
5. Place moulds in it & bake @ 140° C for 25-30 mins or until skewer comes out clean
6. Once baked, remove it on wired rack & let it cool

🍽 Assembling Dhaniya Panjiri Muffins :

1. Demould once cooled completely, you can freeze for 5-10 mins for easy demoulding
2. Sprinkle nuts & desiccated coconut & a healthy, nutritious prashad is ready 🙏