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Panjiri Recipe

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings2 people
AuthorSharmilee J

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.
Nutrition Facts
Panjiri Recipe
Amount Per Serving (100 g)
Calories 1037 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 32g200%
Polyunsaturated Fat 5g
Monounsaturated Fat 19g
Cholesterol 114mg38%
Sodium 9mg0%
Potassium 478mg14%
Carbohydrates 119g40%
Fiber 5g21%
Sugar 52g58%
Protein 13g26%
Vitamin A 20IU0%
Vitamin C 1mg1%
Calcium 62mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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