Panjiri Recipe

Panjiri is a wholesome Indian sweet made of whole-wheat and fortified with every possible dry fruit, oodles of desi ghee, sugar and roasted coconut. Panjiri originates from the food-loving state, Punjab and is also famous in its Pakistani half, where it is known as Hyderabadi panjiri.

Cooked often as a prasad for Janmashtami, the preparation is otherwise widely consumed during winter months. There are many variations to the basic recipe like the dhaniya panjiri, methi panjiri and even panjiri made of only semolina. Follow this recipe to make the basic atta panjiri.

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Punjabi Goodness

Atta and dry fruits roasted in desi ghee.

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Course

Desserts

Cuisine

Indian, Pakistani, Punjabi

Prep Time

5 minutes

Cook Time

60 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cup ½whole wheat flour atta
• cup ¾chickpea flour
• 1/3 cup pistachios pista
• 200 g badam almonds
• 80 g makhane lotus seed
• 100 g gond edible gum
• 200 g Grated coconut
• 150 g chironji charoli
• 350-400 g coarsely powdered sugar
• tsp ¾dry ginger powder sonth
• 1 tsp cardamom powder (elaichi powder0
• Desi ghee for roasting

Course Desserts Cuisine Indian, Pakistani, Punjabi Prep Time 5 minutes Cook Time 60 minutes Servings MetricUS Imperial Ingredients 1 cup ½whole wheat flour atta cup ¾chickpea flour 1/3 cup pistachios pista 200 g badam almonds 80 g makhane lotus seed 100 g gond edible gum 200 g Grated coconut 150 g chironji charoli 350-400 g coarsely powdered sugar tsp ¾dry ginger powder sonth 1 tsp cardamom powder (elaichi powder0 Desi ghee for roasting

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Instructions

1. Heat 2 tablespoons ghee in a heavy bottomed vessel. Add gond and sauté on medium flame till it puffs up and changes color. Remove with a slotted spoon and set aside in a plate.
2. In the same ghee, add the almonds and pistachios and sauté for 2-3 minutes and remove with a slotted spoon and set aside in the bowl.
3. Next add the grated dried coconut and sauté for 3 minutes and set aside in a separate bowl.
4. In the same vessel, add a tablespoon of ghee, add the semolina and sauté for 8-10 minutes on low medium flame or till light pink in color. Remove and set aside in a separate wide plate.
5. In the same vessel, add 2 tablespoons of ghee and the besan and sauté for 8-10 minutes on low medium flame. Remove from vessel and add to the plate in which semolina has been placed.
6. In the same vessel, add the remaining ghee and add the atta. Sauté on low medium flame, mixing continuously so that it does not burn, about 15-20 minutes. Turn off flame and remove to the plate in which semolina and besan have been placed.
7. Set aside 5-6 roasted almonds and 6-7 pistachios for garnishing and grind the remaining roasted nuts to a fine powder. Remove and add to the wide plate which has the roasted wheat flour, besan and semolina.
8. Next, grind the roasted gond and dried coconut to a coarse powder and add to the wide plate.
9. Next, add the ginger powder, saunf powder and cardamom powder to the rest of the ingredients and mix well. Allow to come to room temperature.
10. Add the powdered sugar and mix well so that all the panjiri ingredients are well combined. Cool and store in an airtight container.
11. At the time of serving, remove to a serving bowl and garnish with roasted almond and pistachio slivers. It can be eaten as is or with warm milk.