Panjiri Recipe

4.80 from 25 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

Cook: 1

Total: 1 15

Course: Breakfast, Dessert

Cuisine: Indian

Servings: SERVINGS

Calories: 429kcal

Author: Ruchi

Ingredients

DRY NUTS

1 cup Slivered Almonds
1½ tablespoons Elaichi Powder (Cardamon Powder)
½ cup Char Magaz (Mixed melon seeds)
¼ cup Sliced Pistachios
½ teaspoon Ajwain/ Carom seeds
1 cup Goond (Edible gum crystals)
1 cup Dried Coconut Flakes dry roasted
2 tablespoons Ginger powder or saunth
1 cup Sliced Cashews
1 cup Phool Makhane (puffed lotus seed or foxnut)
3 tablespoons Chopped Walnuts
3-4 tablespoons Golden raisins
3 tablespoons Kamarkas flame of forest
3 tablespoons Ghee to fry the nuts and seeds

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

1 cup Fine Sooji
1¾ cups Ghee
2½ cups Whole Wheat flour
1¾ cups Jaggery in powdered form

US Customary - Metric

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.
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 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.
Taste and adjust the sweetness at this point.
Garnish and serve.
Panjiri stores well - When completely cooled, store in airtight containers in a cool, dry place.

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.

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