Recipe for Panjiri
A traditional Punjabi winter sweet made from whole wheat flour, nuts, dry fruits and ghee.
Equipment
- Pan
- Mixing bowl
- Knives and Cutting Board
- Masher
Ingredients
- 3 Cups Whole Wheat Flour
- 1 Cup Edible Gum (Goond), about 100 gm
- 4 Cups Foxnuts
- 5-6 tbsp Ghee
- ½ Cup Almonds
- ¼ Cup Pumpkin Seeds
- ¼ Cup Walnuts
- ⅔ Cup Melon Seeds (magaz)
- ½ Cup Cashews
- ⅔ Cup Chopped Dates
- ½ Cup Raisins
- 2 Cups Powdered jaggery/Sugar
Instructions
- Heat 1 tbsp ghee in a thick-bottomed pan. Add edible gum. Fry on medium heat till they puff up.
- Transfer them to a mixing bowl.
- In the same pan, add 1 tbsp ghee. Add foxnuts. Fry on medium heat till they become easy to break.
- Transfer them to a mixing bowl.
- Once they cool, crush them with the masher.
- In the same pan, add 2 tbsp ghee. Add wheat flour. Fry on medium heat for about 10 minutes. Constantly mix with a spatula, or else the flour will burn. After about 10 minutes, the flour will start releasing a nice aroma and will turn flightlybrown. Transfer it to the mixing bowl.
- In the same pan, add 1 tbsp ghee. On medium heat, fry almonds and pumpkin seeds for 2-3 minutes. Transfer them to a mixing bowl.
- In the leftover ghee, fry cashews till they turn golden brown. Transfer them to a mixing bowl.
- In the same pan, if ghee is over, add another 1 tbsp of ghee and fry walnuts and melon seeds. Transfer them to a mixing bowl.
- In the leftover ghee, fry dates and raisins for about a minute. Transfer them to a mixing bowl.
- Add jaggery powder to the mixing bowl.
- Mix everything. Panjiri is ready.