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Panjiri Recipe
Votes: 3
Rating: 4.67
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Panjiri recipe also referred to as Dabra is an excellent winter treat. This super-food is prepared with ghee, wheat flour, semolina and loaded with chock-full of healthy nuts.
SERVES PREP TIME
212 OZ JARS 40MINUTES
COOK TIME
1HOUR
SERVES PREP TIME
212 OZ JARS 40MINUTES
COOK TIME
1HOUR
Panjiri Recipe
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Panjiri recipe also referred to as Dabra is an excellent winter treat. This super-food is prepared with ghee, wheat flour, semolina and loaded with chock-full of healthy nuts.
SERVES PREP TIME
212 OZ JARS 40MINUTES
COOK TIME
1HOUR
SERVES PREP TIME
212 OZ JARS 40MINUTES
COOK TIME
1HOUR
INGREDIENTS
  • MAIN INGREDIENTS
  • 2.5 cups Whole Wheat flour (appx. 750 gms.)
  • 1 cup Fine Sooji (appx. 200 gms.)
  • 1.75 cups Gur/Jaggery in powdered form or powdered Sugar (appx. 430 gms.)
  • 1.75- 2 cups Ghee (1 3/4 cup)
  • DRY NUTS
  • 1 cup Silvered Almonds
  • 3 tablespoon Eliachi Powder (Cardamon Powder)
  • 1/2 cup Char Magaz (Mixed melon seeds)
  • 1/4 cup Sliced Pistachios
  • 2 – 3 tablespoon Ajwain/ Carom seeds
  • 1 cup Goond (Edible gum crystals)
  • 1 cup Dried Coconut Flakes
  • 2 tablespoon Dried ginger powder or saunth
  • 1 cup Sliced Cashews
  • 1/2 – 3/4 cup Phool Makhane (puffed lotus seed or foxnut)
  • 3 tablespoon Chopped Walnuts
  • 3-4 tablespoon Golden raisins
CHANGE SERVING SIZE: 12 OZ JARS
CHANGE UNITS:
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Dry nuts. Pic is just for reference, not the actual measurements.
  3. Begin by roasting the nuts. Heat 2-3 tablespoon ghee in a pan.
  4. Add Makhane (puffed lotus seed or foxnut).
  5. Cook until light brown in color. Remove from ghee and set it aside.
  6. Add goondh (edible gum) and cook on a low flame.
  7. Goondh will puff up in ghee. Do not rush through this process. Allow it to puff completely. When the spluttering stops means it is cooked.
  8. Remove from ghee and set it aside.
  9. Like wise dry roast all the nuts.
  10. Roast for a minute, remove from ghee and set it aside. Save some of the toasted nuts and grind it to its powdered form.
  11. Dry roast char magaz seeds ( mixed melon seeds) for a minute, remove from ghee and set it aside.
  12. Add sooji.
  13. Keep stirring and dry roast for couple of minutes. When it starts to turn light brown in color remove from ghee and set it aside.
  14. Add the remaining ghee to the hot pan.
  15. Add wheat flour.
  16. Mix and cook on a medium low flame, stirring continuously.
  17. Cook until the color changes to light brown in color and its aroma fills the room.
  18. Mix in previously roasted sooji.
  19. And cook for 3-4 minutes.
  20. Take it off the flame and mix in jaggery.
  21. Start adding the toasted nuts one by one – raisins, charmagaz..
  22. Toasted coconut flakes and phool makhane (puffed lotus seed or foxnut).
  23. Mix in toasted dry nuts, cardamon powder, ajwain and saunth.
  24. Grounded dry nuts.
  25. Mix it well.
  26. Feel free to adjust jaggery or sugar content to your taste.
  27. When completely cooled, store in airtight containers.
  28. Good for 2 months.
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