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Panjiri Recipe

4.78 from 22 votes
Total: 1 hour 15 minutes
Serves 20 SERVINGS

If you’re craving something sweet and need a snack to satisfy your sweet tooth, then a bowl full of nutritious and healthy Panjiri recipe can be a great option. Panjiri, also referred to as ‘dabra,’ is a north Indian dish that forms a quintessential part of the winter food.

This classic winter dish is prepared by roasting flour and semolina in ghee and is finished off with loads of healthy nuts and spices.  

Panjiri in a tray garnished with nuts

Panjiri is one of the heirloom recipes of our times that can be considered a family treasure. It has been passed down from generations that hold special memories of the precious moments!

The memories of my mother and grandmother preparing the Panjiri and we, as kids, relishing every bit of it, still hold an extraordinary place in my heart, and they always will.

Panjiri is especially a winter delicacy that is loaded with health and deliciousness that renders you addicted.

What is Panjiri Recipe

Panjiri is a dessert made with whole wheat flour (atta) meticulously roasted in pure desi ghee, sweetened with  Khandsari sugar/Khand*, flavored with cardamoms and spices, and nutritiously packed with a generous amount of dry fruits.

It is eaten mainly in the winter season as it is known to help in keeping the body warm with its heat-generating ingredients like sonth (dry ginger) powder, goond (edible gums), and kamarkas (gum of the Palash tree, also known as flame of the forest). It is dry, crumbly, and coarse in texture.

Panjiri is easy to make, although it takes some time to come together. Most of the effort is put into the roasting process, but the end product is worth all the effort.

* Khandsari sugar – Khandsari or Khand is a simple sugar that is physically extracted from the liquid jaggery, making it the healthiest alternative to refined white sugar.

Panjiri recipe in a bowl

Reasons You’ll ♡ this heavenly treat!

Panjiri is amazingly delicious and highly nutritious food. But there are other reasons also why you would love it entirely, and they’re —

  • Go-to comfort food.
  • Can satisfy your dessert cravings instantly.
  • An excellent nutritional supplement.
  • For convenience, form them as ladoos and enjoy. 
  • Panjiri can be relished over breakfast or eaten as a snack at any time of the day.

The best part, this nutritious Panjiri recipe can be made in big batches and stored to be used later as a quick daily snack along with warm milk.

Ingredient list for panjiri recipe

The ingredient list for the Panjiri recipe

Flour — Whole wheat flour forms the base ingredient of this recipe. It is roasted with patience and then mixed with the recipe’s other ingredients.

Sooji — Roasted fine Sooji/ Semolina is also added to the Panjiri as it adds a subtle coarse texture to it. You may skip it entirely if you do not want its texture.

Sweetener — Traditional Khandsari/Khand is added to the Panjiri recipe. Khand is rich in calcium, minerals, fiber, iron, vitamins, and magnesium. It’s most similar to unrefined cane sugars like jaggery, and that’s what I have used in this Panjiri recipe. Jaggery is added in the powdered form to our Panjiri. You can substitute jaggery with granulated sugar. 

Ghee — This delicious recipe of Panjiri uses desi ghee for roasting wheat flour and other ingredients to add its distinctive rich flavor and bring in more health benefits. For the most flavorful ghee, you can use the Instant Pot Ghee recipe that takes 20 mins to prepare.

Nuts and Seeds — We bring crunch, nutrition, texture, and richness to our Panjiri by adding nuts and seeds to it. You may choose to add the nuts that you have a liking for.

Phool Makhane — Rich in Vitamins B, C, A, and E, proteins, carbohydrates, and dietary fibers, Phool Makhane or Lotus seeds are added for the crunch and the nutritional value it brings to the recipe.

Goond (edible gum) — Easily available at the nearby grocery store, Goond or edible gum is added to the Panjiri recipe as it is a highly nutritious and warming food that generates heat in the body during the cold winter days.

Dry Ginger Powder — Dry ginger powder or saunth powder is added to the Panjiri for the distinctive spicy flavor that it brings. It also generates warmth and is suitable for the Panjiri that is to be consumed in the winter season.

Dried Coconut — Flakes of dried coconut are added for a delightful crunch and subtle flavor. You may skip adding if you so want. But if you are adding, it will need a bit of dry roasting before being added.

Elaichi (Cardamom) Powder — Added to Panjiri for flavor and verve.

Ajwain (Carrom) Seeds — Included for the flavor and to help digest Panjiri, which may be heavy on the stomach for some.

How to make Panjiri Recipe

This traditional recipe is a staple in my house. With the onset of winter, I make a big batch of panjiri, relishing it throughout the cold season. Patience is the key to this recipe. Do not rush; cook with ease, and you will love the combinations of flavors.

Toasts the nuts — Heat ghee in a heavy-bottomed wide pan. Once hot, fry the phool makhana for 7-8 minutes until lightly brown. Remove and reserve. Likewise, cook the goond (edible gum), dry nuts, and raisins one by one on medium-low heat until puffed and brown. Remove from heat and set aside to cool.

Grind the nuts — Once the goond and dry nuts have cooled, transfer the puffed-up goond and a handful of toasted almonds, cashews, walnuts, and pistachios to a grinder and pulse until coarsely ground. It should take about 1 minute in total. Set it aside. 

Fried dry nuts

Cook the flour — Add sooji to a pan and dry-roast for 7-8 minutes. When it turns light brown, remove it from heat and reserve. Heat ghee in a heavy-bottomed wide pan and add wheat flour.

Cook on a medium-low flame for 15-20 minutes, stirring continuously until the atta turns golden and its aroma fills the room. Add roasted sooji and mix until combined. Take the pan/kadhai off the heat. 

Roast flours on medium flame

Assemble Panjiri — Add Khand or jaggery, toasted dry nuts, toasted coconut flakes, phool makhana, cardamom powder, ajwain, coarsely-ground dry nuts, and spices.

Mix it well until all the ingredients are thoroughly combined. Taste and adjust the sweetness at this point. Your homemade Panjeeri is ready. 

Store in airtight containers in a cool, dry place when completely cooled.

Add nuts to the flourAdd spice to the panjiri

Expert tips and Variations

Alternate sugar with jaggery — Traditional preparation of the Panjiri recipe requires powdered raw sugar, also known as Khandsari sugar/Khand. Khandsari is a chemical-free and physically extracted sugar from liquid jaggery. It is easily digestible and is rich in minerals, nutrients, and fibers. Since I didn’t have khandsari on hand, I have used jaggery in this panjeeri recipe. You may alternate jaggery with granulated sugar if you like.

When using powdered sugar — Do not use the powdered sugar that we use for baking. This sugar has added cornflour to it, which may spoil our recipe. Instead, you may grind granulated sugar at home for the best results.

Roast the nuts and the seeds on low flame — Always roast the dry fruits and the seeds over a low flame so that the moisture is released slowly and correctly. High flame may over-roast or burn the nuts and seeds, rendering them a smoky yet not pleasing flavor.

Cool the nuts properly before grinding — Cooling the nuts entirely before grinding is essential. Warm nuts will release the oil while grinding and become buttery.

Panjiri in a bowl

Do not over-grind the nuts — Over-grinding the nuts will make them paste-like as they release their oil. So make sure to keep them a little coarse. Moreover, the coarse texture adds a delightful crunch to the whole recipe.

Fully cooked Phool Makhane — Roast phool makhane in less ghee, as they absorb well. Raw phool makhane will not break if you bite into it. It’ll be crispy and break apart easily once you bite into it when cooked. 

Stir continuously while roasting — While roasting the flour, keep stirring continuously; otherwise, it may start to burn at the bottom of the pan. I prefer roasting on a medium-low flame throughout.

When to skip adding goond — If you are preparing the Panjiri recipe for summer, skip adding goond, as it is a warming ingredient that generates heat and is not very suitable for a summer intake.

Adding Kamarkas is optional — You may add Kamarkas, especially when preparing the Panjiri as postpartum food. It is an excellent source of nutrients and minerals that are much needed after delivery or during lactation. It aids in back pain and muscle weakness and is recommended for those who are healing. If adding Kamarkas, roast them for 2-3 minutes in ghee until it exhibits a red hue.

Vegan Option — You can make the panjiri recipe vegan by simply replacing ghee with coconut oil.

Health benefits of the Panjeeri recipe

Panjiri is a superfood packed with health and nutrition furnished by dry fruits and desi ghee, and other ingredients that form its part. Here are the many ways that Panjiri can be beneficial — 

  • It relieves minor aches and pains and also lubricates joints.
  • As it has warming ingredients included, it helps the body keep warm in the winter season.
  • It is considered an excellent postpartum food that facilitates healing and speeds up recovery after delivery.
  • It is also highly nourishing for a lactating mother.

Procuring the ingredients for making Panjiri may seem harder than making Panjeeri itself. You can find fox nuts (phool makhana), edible gum (goond), the flame of the forest (kamarkas), and jaggery (gur) in many Indian grocery stores or online (at Amazon), but feel free to omit the ingredients you can’t find.

Homemade Panjeeri in a bowl

Let me know what you think!

So, let’s begin with the journey of preparing the authentic panjiri recipe that not only warms your heart and soul but also makes you completely winter-ready. Give this family recipe a try, and I am sure you will love it.

Should you make this peanut chikki or gajak, please let me know your thoughts by sharing your comment below.

And don’t forget to share it with your family and friends.

SIMILAR FESTIVE INDIAN TREATS THAT YOU SHOULD TRY —

This recipe was originally posted in 2016 and has been updated to improve reader experience.
Panjiri in a tray garnished with nuts

Panjiri Recipe

4.78 from 22 votes
If you're craving something sweet and need a snack to satisfy your sweet tooth, then a bowl full of nutritious and healthy Panjiri recipe can be a great option. Panjiri also referred to as ‘dabra,’ is a north Indian dish that forms a quintessential part of the winter food.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Calories: 429 kcal
Servings: 20 SERVINGS

EQUIPMENT

INGREDIENTS 

DRY NUTS

MAIN INGREDIENTS – MAKES 6 CUPS (APPX. 1.5kg ) OF PANJEERI

INSTRUCTIONS

FRY THE NUTS

  • Heat 1 tablespoon ghee in a heavy-bottomed pan.
  • Once hot, add Makhane (puffed lotus seed or fox-nut).
  • Roast for 7-8 minutes until lightly brown. Using a slotted spoon, remove the roasted makhana from ghee and set it aside.
  • Add another 1 tablespoon ghee to the pan. Add goond (edible gum) and cook on a low flame for 4-5 minutes, stirring often.
  • Goond will puff up in ghee. Do not rush through this process. Allow it to swell completely in hot ghee. When the crackling stops, the edible gum will look crisp and almost doubled in size.
  • Remove from ghee and allow it to cool completely. Transfer the cooled goond to a blender/food processor and pulse/grind until it reaches a crunchy and coarse texture. Set it aside. Clean the pan with a dry kitchen paper towel as needed.
  • Add 1 tablespoon ghee and roast all the nuts.
    Toast dry nuts
  • Roast for 2-3 minutes, stirring often. Remove from heat and set it aside. Save some of the dry-roasted nuts and grind them to their powdered form.
  • Dry roast char magaz seeds ( mixed melon seeds) for a minute, remove from heat and set it aside. Dry-wipe the pan.
  • Lower the heat, and add 1½ teaspoon of ghee. Add raisins for 2 minutes and roast until they puff and change color. Remove from heat and set aside.
    Roast Raisins

ROAST THE FLOURS

  • Add sooji to the pan.
  • Keep stirring and dry roast the sooji for 7-8 minutes. When it turns light brown, remove it from ghee and set it aside.
  • Add the remaining ghee to the hot pan.
  • Add wheat flour.
  • Mix it well. Cook on a medium-low flame, stirring continuously.
  • Cook the wheat flour on medium heat for 15-20 minutes until the atta turns golden and its aroma fills the room.
  • Mix in previously roasted sooji.
  • And cook for additional 3-4 minutes.

ASSEMBLE PANJIRI

  • Take it off the flame and mix in jaggery.
  • Start adding the toasted nuts one by one – raisins, chaar magaz.
  • Add toasted coconut flakes and phool makhane (puffed lotus seed or foxnut).
  • Mix in toasted dry nuts, cardamon powder, and ajwain.
  • Add the ground dry nuts and goond.
  • Mix it well until all the ingredients are thoroughly combined.
    Add powdered nuts
  • Taste and adjust the sweetness at this point.
    Mix panjiri well
  • Garnish and serve.
    How to make Panjeeri recipe
  • Panjiri stores well – When completely cooled, store in airtight containers in a cool, dry place.
    Store Panjiri in airtight container

RECIPE NOTES

 

Frequently asked questions

 
Why is powdered jaggery used for making Panjiri?
Powdered jaggery is used for preparing Panjiri because of the ease with which it blends with the other ingredients. However, if substituting jaggery with sugar – Do not use the powdered sugar that we use for baking.
This sugar has added cornflour in it that may spoil our recipe. Instead, you may grind granulated sugar at home for best results.
 
Can we consume panjiri in summer?
Yes, you can relish this delicious recipe in summers as well, but you must take care to eat it in moderation. The reason is that most of the ingredients that the recipe uses generate heat and are most appropriate for the cold weather.
However, when preparing in summers, skip the goond, sonth powder, and Kamarkas and reduce the number of dry fruits, as all these ingredients produce heat.
 
How can I serve Panjiri?
Panjiri can be relished as a snack or a dessert. It is served as it is or accompanied with warm milk.
 
Can I make ladoos with the Panjiri?
Yes, you can make ladoos with the Panjiri. Add a little more ghee to bind properly and make ladoos while it’s still warm.
Panjiri can be devoured as it is or can be formed into ladoos by adding more ghee to it to bind them together.
 
Panjiri Ladoo in a container
 
How can I store the Panjiri?
Storing it is very convenient. Panjiri stays fresh at room temperature for 3- 4 months. You can transfer it to an airtight container and store it. No refrigeration is required.
 
Can I freeze the Panjiri?
Yes, absolutely you can. Transfer in an airtight container and place it in a freezer. It will stay fresh for 3-4 months.
 

NUTRITION

Calories: 429kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 3mg | Potassium: 241mg | Fiber: 4g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 2.3mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Breakfast, Dessert
Cuisine: Indian

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Comments

  1. Jitendra says:

    Excellent old is gold

  2. Dr. Maya Rao says:

    A thousand thanks Ruchi, for your tasty and practical recipes. I always try them out and earn appreciation from my family members. Especially your Rasgulla, and instant idli recipes. I am your pakka fan.

    • Ruchi says:

      Pleasure is all mine. Glad to hear that you are enjoying my recipes.
      Thanks for trying them out and sharing your valuable feedback with me. really appreciate that. 🙂

  3. RHop says:

    Hi Ruchi,
    Thank you so much for the recipe. I think this is one of the best on the internet and I had a good time trying it out. I have a few questions as there may be some steps missing, I think. First, how much ghee do you add at the beginning and how much do you add before the flour? Also, what do you do with the cardamon powder, ajwain and saunth? There are no directions of how to prepare it and when to add them. Do you add them to the nuts and roast it all together?

    Thank you very much!

    • Ruchi says:

      Thanks for trying the recipe. Glad you liked.
      Recipe has been updated with all your queries. Thanks for pointing that out. 🙂