Dhania Nariyal Burfi – prasad for Krishna Janmashtami

by anamika on August 8, 2012

in Desserts & Sweets, Festival Recipes

Dhania Nariyal Burfi prasad for janamashtami

Dhania Nariyal Burfi prasad for  Krishna  Janmashtami -  Janmashtami wishes to all!  Janamashtami is a day celebrated in most parts of India. This day is also known as Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti . It is a Hindu festival celebrating the birth of Lord Krishna, an avatar of the god Vishnu. We celebrate this day by praying and offering prasad to Lord Krishna every year.

Dhaniya Nariyal Burfi Prasad for Krishna Janamashtami

This time my mum in law prepared this unique dry Dhania (coriander powder), Nariyal (desiccated coconut ) mixed burfi as prasad. As per her in Delhi on this auspicious day many temples offer Dhania Nariyal Panjiri Prasad, so we prepared burfi instead of panjiri with the same ingredients. When I was told by her Dhania powder  (Dry Coriander Powder) in the form of Burfi, I was in a little fix and started suggesting other options for the prasad. But thankfully we decided on this delicious option, trust me you will really love it. Really easy and quick to make and delicious to have is all I want to say about this Burfi :). Last year we prepared Sweet Churma Prasad  for Janamashtami.

Dhaniya Coconut Burfi Prasad for Janamashtami

So why wait, hit your kitchen and pick up readily available ingredients in your kitchen and prepare this delicious Dhania Nariyal Burfi for the prasad for this Janamashtami. You can make this also in the form of Dhania Nariyal Panjiri. by not setting them in the form of burfi.

Have a blessed Janamashtami celebrations with your family and enjoy it with my Dhania Nariyal ki burfi !!

Dhaniya Nariyal Burfi Prasad for Krishna Janamashtami

Dhania Nariyal Burfi ÔÇô prasad for Krishna Janmashtami

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Dhania Nariyal  Burfi ÔÇô prasad for Krishna Janmashtami


  • - Dry Dhania (Coriander) Powder - 1 cup
  • - Desiccated Coconut - 3/4 cup
  • - Sugar - 1 1/2 cups
  • - Water - 3/4 cup
  • - Musk Melon Seeds - 2 tablespoons


  1. Dry roast dhania (coriander) powder and melon seeds for few seconds on medium flame and keep aside.
  2. Prepare sugar syrup by boiling water and adding sugar to it, keep stirring till it forms a thicker consistency than 2 strings. Sugar will leave its liquid too on heating so we kept the water quantity to just 3/4 cup.
  3. Once the sugar syrup is ready, add in dry coriander powder, desiccated coconut powder and melon seeds. Stir well and switch off the flame.
  4. Spread the mixture immediately on a greased steel plate. Gently cut the burfi in desired shape.
  5. Sprinkle some dry coconut on top of it.
  6. Allow to cool and Dhania Nariyal burfi is ready!


You can add in chopped dry fruits, roasted makhana to add in variation to this recipe.

{ 18 comments… read them below or add one }

Your Cookery Book August 9, 2012 at 2:05 AM

Krishna with basuri looks so pretty. Great way to make prasad. I am impressed by it. We normally just coriander powder based prasad. Thanks Anamika.


madcookingfusions August 9, 2012 at 7:33 AM

hey thank you so much, made my day :)


rekha August 9, 2012 at 4:31 PM

thanks for dropping by my space dear… yummy burfi.. thanks for sharing..


madcookingfusions August 9, 2012 at 9:27 PM

thanks Rekha and welcome to MAD :)


Sanjeeta KK August 9, 2012 at 8:52 PM

First thing first…congrats for your new domain, looks wonderful! And happy Krishna Janmashtami to you, love coconut burfi.


madcookingfusions August 9, 2012 at 9:29 PM

Thank you Sanjeeta and wish you a Happy Krishna Janmashtami too :)


dassana August 9, 2012 at 9:48 PM

i have never heard of adding coriander powder to barfi. at home we make a simple barfi from khoya. since this is an easy version i will try making this one.


madcookingfusions August 9, 2012 at 10:16 PM

I also had this for the first time Dassana and you need to make it to believe it :).


Jay August 9, 2012 at 11:25 PM

ohh my…wat a tasty treat..!
Tasty Appetite


madcookingfusions August 10, 2012 at 7:33 AM

thank you Jay :)


Asmita August 10, 2012 at 7:00 PM

Happy Krishna Janmashtami. The barfi looks amazing! I had no idea that one could add dhaniya to it. I am sure it must taste awesome!


madcookingfusions August 10, 2012 at 7:51 PM

thank you & same to you Asmita, this is new to me also, this dhaniya prasad (burfi or panjiri) is specially prepared during Janmashtami puja in North India.


suhani August 12, 2012 at 4:21 PM

hey Anamika..i made these burfis as prasad for Lord Krishna on the Jamashthmi occasion..they were very nice..i distributed to all my neibours..thanks for sharing the recipe..


madcookingfusions August 12, 2012 at 5:08 PM

hey that’s really great,thank you! I am happy you made these and shared with your neibours too..thank you :)!


swati August 17, 2012 at 4:34 PM

wow! nice clicks and equally great barfi too! Can’t wait to try them out.


madcookingfusions August 17, 2012 at 5:58 PM

thank you Swati, sure do try this out :)


veena February 6, 2013 at 3:10 PM

i was dying to try this recipe since the moment i saw it.
finally managed today. made it without khabuja seeds.
will it make a difference to the taste?
thanks for sharing:)


madcookingfusions February 6, 2013 at 9:47 PM

hi..hope it turned out nice, it won’t make a huge difference however if you would have added it then it adds an extra flavour to the burfi.


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