Dhania Burfi Recipe is a traditional Indian festive sweet prepared especially during Krishna Janmashtami. This delicious burfi is offered as bhog to Ladoo Gopal (Lord Krishna) and is loved for its unique flavour and simple ingredients.
Unlike many sweets made with refined sugar, this Dhania Burfi Recipe with jaggery uses grated jaggery, roasted coriander powder, coconut, and makhana (lotus seeds). Moreover, this recipe is inspired by my mother’s traditional way of making Janmashtami prasad.
The roasted coriander gives this burfi a beautiful aroma, while coconut and makhana add a wonderful texture. Therefore, this easy homemade festive sweet is perfect for Janmashtami celebrations and other special occasions.
Why You Will Love This Dhania Burfi Recipe
- First, it is a traditional Janmashtami bhog recipe.
- Moreover, it is made with simple pantry ingredients.
- In addition, jaggery gives a natural sweetness and rich flavour.
- Furthermore, roasted coriander creates a beautiful aroma.
- Finally, it is easy to prepare and perfect for festive celebrations.
Ingredients for Dhania Burfi Recipe
Makes: 12–15 pieces
- 1 cup dry coriander powder (dhania powder)
- 1 cup desiccated coconut
- 1 cup lotus seeds (makhana), thinly sliced and roasted
- 300 grams jaggery (grated)
- 2–3 tablespoons pure ghee
- 4–5 green cardamoms, powdered
For Garnishing
- Roasted makhana
- Desiccated coconut
How to Make Dhania Burfi Recipe
Step 1: Roast Coriander Powder
First, heat 2 tablespoons of ghee in a heavy-bottomed pan.
Next, add coriander powder and roast it on low flame while stirring continuously.
Roast until the colour changes slightly and the coriander releases a pleasant aroma.
After that, transfer the roasted coriander powder into a bowl.
Step 2: Roast Coconut and Makhana
Meanwhile, roast desiccated coconut in the same pan for about one minute.
Then, transfer it to a separate bowl.
Next, roast sliced makhana until lightly golden and crisp.
Keep them aside.
Step 3: Prepare Jaggery Mixture
Now, add grated jaggery to the pan.
Sprinkle a few drops of water and cook on low flame until the jaggery melts.
Stir continuously to prevent burning.
Cook until the jaggery mixture becomes slightly thick.
To check the consistency, drop a little syrup into a bowl of water. It should form a soft thread-like texture.
Step 4: Prepare the Burfi Mixture
Next, add roasted coriander powder, coconut, makhana, and cardamom powder into the jaggery mixture.
Mix everything well on low flame until all ingredients combine properly.
Turn off the flame.
Step 5: Set and Cut the Burfi
Grease a plate or tray with ghee.
Transfer the mixture into the tray and spread it evenly.
Garnish with roasted makhana and coconut.
After 5–6 minutes, cut the burfi into desired pieces.
Allow it to cool completely before storing.
Your delicious Dhania Burfi Recipe is ready.
Serving Suggestions
Serve this traditional coriander burfi as:
- Janmashtami bhog
- Festive dessert
- Prasad during pooja
- Sweet treat with tea
Tips for Making Perfect Dhania Burfi
- Always roast coriander powder on low flame for the best aroma.
- Do not over-roast coconut because it can change the taste.
- Use fresh jaggery for better flavour.
- Cook jaggery carefully to avoid burning.
- Cut the burfi after it sets slightly for clean pieces.
Frequently Asked Questions
Can I make Dhania Burfi without jaggery?
Yes, you can replace jaggery with sugar. However, jaggery gives a more traditional flavour.
Can I store Dhania Burfi?
Yes, store it in an airtight container. It stays fresh for several days at room temperature.
Is Dhania Burfi made only during Janmashtami?
Traditionally it is popular during Janmashtami, but you can prepare it for any festive occasion.
Final Thoughts
This Dhania Burfi Recipe with jaggery is a beautiful traditional sweet prepared with love and devotion during Krishna Janmashtami. The combination of roasted coriander, coconut, makhana, and jaggery creates a unique flavour that makes this festive sweet truly special.