Panjiri Recipe

5 from 1 vote

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.

Prep Time15 mins

Cook Time15 mins

Course: Breakfast, Snack

Cuisine: Indian

Keyword: panjiri

Servings: cups

Calories: 844kcal

Author: Harini

Ingredients

1/2 cup ghee divided
1/4 cup almonds broken
1/8 cup pistachios
1/4 cup cashews broken
1/4 cup raisins
1/2 cup makhana fox nuts
2 tablespoons edible gum crystals optional
2 teaspoons poopy seeds optional
1 tablespoon flax seeds
1 tablespoon pumpkin seeds
1 tablespoon muskmelon seeds
1 cup sugar or jaggery
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

Instructions

Heat 2 tablespoons ghee in a heavy pan. Add gond edible gum and fry in medium heat.
In few seconds the gum crystals will puff up and turn golden. Remove them with a slotted spoon to a plate. Set aside.
In the same ghee add makhana and roast until it turns crispy. Remove to a plate.
Now add the chopped cashews, almonds, pistachios pumpkin seeds, flax seeds, and fry for a minute. Once the nuts are partly fried add the raisins too and fry until they puff up. Keep aside along with fried edible gum crystals and makhane. In the same ghee roast poppy seeds too until they turn golden and set aside.
Now to the same pan add remaining ghee and heat it for a minute. Add 1 cup wheat flour and 2 tablespoons sooji and 1/2 teaspoon carom seeds.
Mix well and start roasting in low flame. The flours will turn light golden and very flavorful. Remove to a large bowl that would hold all the ingredients for panjiri we roasted so far.
Now take 1.25 cup sugar in a mixer grinder jar.
Blend to a fine powder. If you powdered sugar or jaggery powder, just use 1 cup of either one. Take all the roasted nuts, edible gum and makhane in the same jar.
Blend them to a coarse powder.
Combine powdered sugar and all the other ingredients we roasted to the roasted wheat flour and give a very good mix. Add 1 teaspoon cardamom powder, 1/4 teaspoon dry ginger powder, 1/4 teaspoon nutmeg powder and a big pinch of roasted saffron. Mix thoroughly. You can also add dried rose buds or petals, a pinch of kamarkas or flame of the forest (sage herb) in panjiri recipe but I did not add those.
Now your delicious dabara or panjiri is ready to serve. Make sure it is cooled thoroughly before storing in airtight jars.

Notes

- You can double or halve the recipe
- Store in dry clean containers
- keeps well for 3-4 weeks at room temperature.

Nutrition