The most popular festive delicacy here’s an easy and quick Panjiri recipe. A delicious, traditional recipe, without which an Indian festival or puja is quite incomplete One puja prasad that both children and adults enjoy is this one.
This can be prepared as an offering for pujas on holidays like Janmashtami. Additionally, the panjiri recipe is fairly adaptable. Depending on your preferences and what’s available, you can add and remove ingredients.
It is also treated as a nutritional supplement, given when people are sick or need to gain strength and it helps to keep the body warm during the winter months.
Because of its nourishing and energizing qualities, panjeeri is frequently consumed by new moms. Since it gives them a lot of energy and nutrition and aids in the body’s recovery from the strain of childbirth, women from the subcontinent actually look forward to eating it in the days following giving birth.
INGREDIENTS FOR PANJIRI RECIPE
- 1/2 kg atta (whole wheat flour)
- Dry Fruits
- Coconut Flakes
- 1 tbsp ajwain (thymol/carom seeds)
- 1/2 tbsp sonth (dried ginger powder)
- 1/2 kg ghee
- 1 kg sugar or jaggery
- 100 gms gond
- Elaichi (Cardamom) Powder
INSTRUCTIONS FOR PANJIRI RECIPE
- Heat a clean dry pan on medium-low heat. Add 1 tablespoon of ghee to it. Stir in Makhane (puffed lotus seeds, fox nuts) and roast stirring continuously until crispy and golden. Transfer onto a plate to cool.
- Add another 1 tablespoon ghee and stir in the edible gum (gondh) and roast stirring continuously until they are puffed. Transfer onto a plate (we transferred makhana) to cool.
- Dry roast the almonds, cashews, and walnuts, one after another until crispy approximately for a minute and remove them to the same plate to cool.
- Add the remaining ghee to the pan and once it’s hot, add the whole wheat flour.
- Then start roasting it on low-medium flames for 10 minutes until the atta turns golden and its aroma fills the room.
- Turn off the heat at this point but continue stirring the mixture for another 5 mins until the heat cools off otherwise the atta will burn.
- Once the roasted nuts have cooled down, grind them. Grind makhane and edible gum to a fine consistency while the nuts to a coarse consistency for some texture.
- Assemble Panjiri — add the ground nuts, makhane, and gum to the roasted whole-wheat flour. Mix well.
- Now, add the powdered sugar, cardamom powder, dry ginger powder (sonth), Coconut Flakes, and Ajwain and mix again.
- Break any lumps if any so that everything gets well incorporated. The addition of sugar will lighten the color slightly.
- Taste and adjust the sweetness at this point. Your homemade Panjeeri is ready.
- Store in airtight containers in a cool, dry place when completely cooled.
- Do not use the powdered sugar that we use for baking. This sugar has added cornflour in it which may spoil our recipe. Instead, you may grind granulated sugar at home for best results.
- Ghee is a key ingredient. Don’t skimp on it as it will make the panjiri very dry.
- Always roast the dry fruits and the seeds over a low flame so that the moisture is released slowly and correctly.
- Cooling the nuts entirely before grinding is essential. Warm nuts will release the oil while grinding and become buttery.
- Adjust sweetness to your preference and feel free to use the nuts of your choice and what is available to you.
- Allow the panjeeri to cool completely and then store in a clean, dry and air-tight jar (container).
Also read: Sabudana Khichdi Recipe
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