Panjiri is a traditional, Punjabi sweet snack made by roasting whole wheat flour, nuts, dry fruits, makhana, coconut, edible gum in ghee and mixing it together with sugar. Panjiri is a Janmashtami special sweet offered to Lord Krishna and can also be relished as an anytime snack. Panjiri is an energy boosting sweet and has good health benefits too.
Panjiri is a traditional sweet and the version made with wheat flour is called atta panjiri. There are many versions of panjiri recipes and dhaniya and atta panjiri are most popular ones. This sweet is usually made during winter and for Janmashtami festival. Do try and enjoy for this Janmashtami!
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About Panjiri
Panjiri is a Punjabi special sweet, easy to make and tastes so good even with such simple ingredients. Panjiri is a traditional sweet made for Janmashtami. Panjiri is made with whole wheat flour, sugar, dry fruits, nuts, makhana, dried coconut, edible gum etc.
Actually there are many variations to Panjiri Recipe like you can make it with rava, coriander seeds which is called dhaniya panjiri. But this one I am sharing here uses wheat flour as main ingredient so its healthy too. I have used cane sugar instead of white powdered sugar.
Some people even add cumin seeds powder, fennel seeds powder in minimal for a flavour variation. We can also add gond (edible gum) in panjiri, but adding gond can be done in winters since gond is warming. I have tried panjiri without gond too and it tastes good so you can skip it if you can't source it.
Panjiri is a easy to make snack, just grab few ingredients, roast them separately and mi it well and you are done. It is one of the healthy snacks that you can make for kids. Panjiri is made during winter.
The only time consuming process is roasting wheat flour which has to be done with patience and in low flame. Roasting it in ghee gives it a nutty flavour which elevates the taste of this dish.
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Panjiri Video
Panjiri Ingredients
- Wheat Flour - Use good quality wheat flour. I used homemade wheat flour.
- Sugar - You can use cane sugar or regular white sugar powdered.
- Ghee - Use homemade ghee for best aroma and flavor as ghee forms the base for this recipe.
- Nuts - I have used cashews, almonds and pistachios chopped roughly. You can use any nuts and dry fruits of your choice.
- Dry Fruits - I have added raisins. You can use figs too.
- Makhana - Makhana or Lotus seeds are also roasted and added. It should be roasted until crisp and then added.
- Edible gum - It should be fried well in ghee until it puffs up else it will stick to the teeth.
- Dried coconut - You can use kopra chopped or use dried coconut shreds.
- Dry ginger powder - It adds flavour to this dish and also aids in digestion.
How to make Panjiri Step by Step
1.We need ¼ cup + 2 tablespoon ghee in total. so we can add it little by little for frying. Heat little ghee in a kadai - add 2 tablespoon cashews, 2 tablespoon almonds, 1 tablespoon pistachios.
2.Fry until crisp and golden. Remove and set aside.
3.Now add 1 tablespoon raisins.and fry until it bubbles up and is golden. Transfer to the same bowl and set aside.
4.Add little more ghee, add 2 tablespoon edible gum(gond). Add 1 tablespoon first.
5.Fry until it puffs up well. Then add remaining 1 tablespoon gond and fry well until it puffs up fully. Remove and set aside.
6.Add little ghee, ½ cup makhana and roast it until crisp and golden.
5.Break and see to check if its crisp. Remove to a bowl and set aside.
6.Add 2 tablespoon dried coconut, fry until golden. Remove and set aside.
7.Now add remaining ghee to the kadai. Add 1 cup wheat flour.
8.Roast without any lumps, even if it forms break it and roast the flour. Roast until its golden and nice aroma comes. See the colour and texture change in the picture below. Switch off and set aside to cool down a bit.
9.Now take fried gond.
10.Pulse it few times to grind it coarsely.
11.Now add fried wheat flour along with nuts, raisins, crushed makhana, ½ cup cane sugar, ¼ teaspoon dry ginger powder, gond, coconut etc.
12.Mix well.
Panjiri is ready!
Expert Tips
- Flour - You can add half and half of wheat flour and sooji too.
- Dry fruits and nuts - The choice of dry fruits and nuts is purely your preference.
- Sugar - You can add powdered white sugar too but cane sugar tastes best.
- Shelf life - You can keep in room temperature for about 2-3 days and enjoy.
- Additions - Though adding makhana is purely your choice, I would recommend adding it as it gives such a nice crunch and taste to this dish.
- Garnish - You can add dried rose petals as garnish if you like.
Serving & Storage
Store in an airtight container to retain freshness. Need not refrigerate. Panjiri keeps well for about 2-3 days in room temperature, after refrigerate and consume. You can serve Panjiri as such or with warm milk.
FAQS
1.Is Panjiri healthy?
Yes this Panjiri is healthy as I have used just whole wheat flour, cane sugar along with nuts and dry fruits.
2.What is the shelf life of Panjiri?
Panjiri keeps well for about 2-3 days in room temperature, after that refrigerate and consume.
3. Is panjiri dry or moist?
Panjiri can be moist or dry depending on the recipe. If you want it more moist, add more ghee and fry so that wheat flour is slightly moist. If you want a low fat version sprinkle little milk.
4.Does making Panjiri take time?
No not at all, just gather the ingredients roast one by one and mix together and Panjiri is done in no time. The only time it takes it for frying wheat flour, others all gets done quickly.
5.Can I add sooji to this?
Yes you can use around 2 tablespoon sooji / rava, roast in ghee and add it.
If you have any more questions about this Panjiri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Panjiri Recipe
Ingredients
- 1 cup wheat flour
- ½ cup cane sugar
- 2 tablespoon cashews
- 2 tablespoon almonds
- 1 tablespoon pistachio
- 1 ½ tablespoon raisin
- 2 tablespoon dried coconut
- ½ cup makhana
- ¼ cup + 2 tablespoon ghee
- 2 tablespoon edible gum
- ¼ teaspoon ginger powder
Instructions
- We need ¼ cup + 2 tablespoon ghee in total. so we can add it little by little for frying. Heat little ghee in a kadai - add 2 tablespoon cashews, 2 tablespoon almonds, 1 tablespoon pistachios.
- Fry until crisp and golden. Remove and set aside.
- Now add 1 tablespoon raisins.and fry until it bubbles up and is golden. Transfer to the same bowl and set aside.
- Add little more ghee, add 2 tablespoon edible gum. Add 1 tablespoon first.
- Fry until it puffs up well. Then add remaining 1 tablespoon gond and fry well until it puffs up fully. Remove and set aside.
- Add little ghee, ½ cup makhana and roast it until crisp and golden.
- Break and see to check if its crisp. Remove to a bowl and set aside.
- Add 2 tablespoon dried coconut, fry until golden. Remove and set aside.
- Now add remaining ghee to the kadai. Add 1 cup wheat flour.
- Roast without any lumps, even if it forms break it and roast the flour. Roast until its golden and nice aroma comes. See the colour and texture change in the picture below. Switch off and set aside to cool down a bit.
- Now take fried gond.
- Pulse it few times to grind it coarsely.
- Now add fried wheat flour along with nuts, raisins, crushed makhana, ½ cup cane sugar, ¼ teaspoon dry ginger powder, gond, coconut etc.
- Mix well.
- Panjiri is ready!
Video
Notes
- Flour - You can add half and half of wheat flour and sooji too.
- Dry fruits and nuts - The choice of dry fruits and nuts is purely your preference.
- Sugar - You can add powdered white sugar too but cane sugar tastes best.
- Shelf life - You can keep in room temperature for about 2-3 days and enjoy.
- Additions - Though adding makhana is purely your choice, I would recommend adding it as it gives such a nice crunch and taste to this dish.
- Garnish - You can add dried rose petals as garnish if you like.
Shalini
Thank u for the recipe…I too make Panjiri with almost similar proportions but have always used normal sugar…..can u pls share the brand of cane sugar u use, so that next time I can make it healthier 🙂
Sharmilee J
I used canesugar bought from a friend who makes cane sugar at home...no brand all. You can buy any trusted brand from a supermarket and use it.