Panjiri
Panjiri is a sweet dish from North India which is usually made using whole wheat flour and ghee and with lots of dry fruits and healthy nuts added to it. It is consumed during winter months to ward off cold and is also given to lactating women due to it’s various nutritional benefits. It is a great nutritional supplement and is enjoyed by kids and adults alike.
To sweeten the Panjiri, people generally use bura or tagar which is widely used by halwaais for making laddus and pedas. It is a less refined form of sugar. In case you are not able to get bura, you can replace it with regular powdered sugar or powdered jaggery.
Panjiri can be stored at room temperature for a couple of months when stored in a clean airtight container. Each ingredient added in the panjiri is fried in ghee or dry roasted separately before mixing it all up together. Depending on your personal preference, you can reduce the quantity of sugar used in this recipe.
Panjiri
Course: DessertDifficulty: Easy4
servings10
minutes20
minutes30
minutesA nutritious sweet from North India – Panjiri
Ingredients
Ghee – ¼ cup + 2 tsp
Whole Wheat Flour – 1 cup
White Sesame Seeds – 1 tbsp
Edible Gum / Gondh – 2 tbsp
Chopped Almonds – ¼ cup
Chopped Cashews – ¼ cup
Makhana – ¼ cup
Ginger Powder – ¼ tsp
Bura Sugar – ¼-½ cup
Directions
- Heat ¼ cup of ghee in a non-stick pan and to this, add the whole wheat flour. Cook this on medium heat till the flour is fragrant and turns slightly brown. Keep this aside onto a plate.
- Next, add the sesame seeds into the pan and dry roast till fragrant. Keep it aside.
- In the same pan, add a tsp of ghee and add the gondh. Roast for about a minute till they puff up.
- Heat the remaining ghee in the same pan and add the almonds. Saute the almonds till they start changing color. To this, add the cashews and fry them too till they start changing color. Keep them aside.
- Add the makhana to the same pan and roast till they are crispy.
- Into a large thali or mixing bowl, add the roasted whole wheat flour, sesame seeds, crushed gondh, almonds and cashews, lightly crushed makhana and ginger powder. Add the bura sugar to the panjiri and mix it all well.
- Store in an air tight container and serve.
