Panjiri recipe is a delicious winter treat with roasted wheat flour, nuts and seeds. You can make this healthy sweet as a winter supplement for toddlers and kids. With all the goodness of wheat flour, nuts, seeds and other ingredients with warming properties this panjiri is excellent for harsh winters. Here is how to make panjiri recipe at home with step by step photos.
Panjiri is a childhood favorite that we grew up eating. I have mentioned about my mom’s recipe collection here many times and this panjiri is one excellent gem from it.
Though I am a south Indian we grew up eating excellent north Indian dishes like aloo paratha, dal fry, dodha burfi, palak paneer, pav bhaji at home. This panjiri was one such treat that we loved so much.
What Is Panjiri.
Panjiri is a traditional sweet from Punjab. It is made by mixing ghee roasted wheat flour with assorted nuts, seeds and powdered sugar or jaggery.
Basically all the ingredients used in panjiri are warming in nature and very good for harsh winters. They provide you with the energy and immunity during winters.
While we would enjoy ghee roasted wheat flour or rice flour with sugar and cardamom as quick snack often, this panjiri was prepared especially during winter.
My mom used to make big batches of this panjiri and serve with milk as after school snack or breakfast. Now even I do the same for my kid.
You can also make panjiri as prashad for poojas at your home. I actually prepared it as sweet for one aadi velli 🙂
This Panjiri Recipe Is
Very healthy & immunity boosting
So delicious, rich & flavorful
Best winter snack for toddlers and kids
Vegetarian, clean & homemade
Contains all the goodness of wheat flour, ghee and various nuts.
There are many variations with panjiri recipe. My mom usually makes it with the following ingredients. I have added whatever I had handy.
To make panjiri ghee, wheat flour and powdered jaggery or sugar are the three basic ingredients. With these three ingredients as base you can build your panjiri as simple or rich as you want.
We usually add
- edible gum or gond.
You can add whatever you prefer or available from the above list. Though each and every ingredient has its own flavor and health benefits, absence of one or two will not alter the taste or texture.
Here I have added mostly wheat flour with a bit of semolina and a generous mix of dry fruits and makhana. I have not added edible gum as I was out of it.
How To Make Panjiri
1. heat 2 tablespoons ghee in a pan.
2. Add coarsely chopped almonds, broken cashews, pistachios and raisins. Fry until golden Add raisins only after frying almonds and other nuts for few mins as raisins get fried easily. Remove to a plate.
3. In the same add makhana and roast well for few mins. remove to a plate too.
4. Add all the fried nuts to a grinder jar and pulse once or twice.
4. Now add wheat flour and semolina to the same pan. Add remaining ghee and saute well till wheat flour is well roasted and golden.
5. Once the wheat flour and semolina are well roasted and golden, switch off the stove. let the flours remain in the hot pan.
6. Now powder 3/4 cup sugar or you can use jaggery powder.
7. next add ground nuts, powdered sugar, a pinch of cardamom, nutmeg and dried ginger powder, a pinch of saffron to the roasted flours. Mix very well.
8. Store panjiri in airtight containers and serve as required.
Can I Make Vegan Panjiri?
This is a vegan recipe except for ghee. Ghee is a very nutritious and flavorful ingredient however if you should you can replace ghee with coconut oil in this recipe.
Health Benefits Of Panjiri
- Warming winter food for toddlers, kids & adults
- Extremely nutritious and calorie dense food for toddlers and kids
- Instant energizing breakfast or snack with milk
- Very good nutritious supplement for lactating mothers.
- Helps in regaining strength after delivery, post workout etc.
- Vegetarian, clean & healthy
- Rich, delicious & flavorful
- Stays good for months.
Tips For Making Best panjiri
Slow roasting- to make the best ever panjiri with awesome flavor slow roast the wheat flour until it turns crispy and aromatic. It takes around good 12-15 minutes but so worth the time.
Desi ghee- The ghee you use can make or break your panjiri. Use very good quality desi ghee or clarified butter. I always use homemade ghee for my sweets, pulao recipes.
Adding semolina is optional. it is added for its flavor and crispy texture in panjiri.
If you want to add gond or edible gum in panjiri, dry roast them very well in ghee until they pop and turn crispy. Grind along with makhana and nuts.
Nutmeg, carom seeds, sonth or dry ginger, saffron are very warming and produces heat in the body. So add only the quantity mentioned in the recipe.
Here I have used powdered raw sugar as sweetener. You can use jaggery, raw cane sugar, nattu sakkarai, palm sugar etc for making panjiri recipe.
You Might Also Like
I hope you will try this panjiri recipe and enjoy as much as we did. P
- 1/4 cup ghee divided
- 1/2 cup almonds broken
- 1/4 cup pistachios
- 1/4 cup cashews broken
- 1/4 cup raisins
- 1/2 cup makhana fox nuts
- 1 cup sugar or jaggery powder
- 2 cups whole wheat flour
- 1/2 cup semolina
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon ajwain or carom seeds crushed
- 1/2 teaspoon dry ginger powder or sonth
- 1/2 teaspoon nutmeg powder
- few saffron strands
- heat 2 tablespoons ghee in a pan
- Add coarsely chopped almonds, broken cashews, pistachios and raisins. Fry until golden Add rasins only after frying almonds and other nuts for few mins as raisins get fried easily. Remove to a plate.
- In the same add makhana and roast well for few mins. remove to a plate too.
- Add all the fried nuts to a grinder jar and pulse once or twice.
- Now add wheat flour and semolina to the same pan. Add remaining ghee and saute well till wheat flour is well roasted and golden.
- Once the wheat flour and semolina are well roasted and golden, switch off the stove. let the flours remain in the hot pan.
- Now powder 3/4 cup sugar or you can use jaggery powder.
- next add ground nuts, powdered sugar, a pinch of cardamom, nutmeg and dried ginger powder, a pinch of saffron to the roasted flours. Mix very well.
- Store panjiri in airtight containers and serve as required.
- You can double or halve the recipe
- Store in dry clean containers
- keeps well for 2-3 months at room temperature.