Panjiri is a traditional North Indian sweet dish made from wholewheat flour, ghee, powdered sugar, and nuts. This delicious and nutritious winter food is also served as prasad during Janamashtami and postpartum healing food to new mothers.
⅛ - ¼teaspoondry ginger powder Soonth, optional adjust to taste
Roast and grind the nuts
Heat a clean dry pan on medium-low heat. Add 1 tablespoon 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 makhane) to cool. Uncooked gum will stick to your teeth so ensure they are properly puffed.
Dry roast the almonds, cashews, and walnuts one after another until crispy approximately for a minute and remove them on the same plate to cool.
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.
Roast whole-wheat flour
Wipe down the pan to remove any particles.
Add the remaining ghee to the pan and once it's hot, add the whole wheat flour. Mix well and cook on medium-low heat stirring continuously.
Roast for 10-15 mins until the color changes to a golden brown and it's aromatic.
The mixture will go from dry crumbly to a soft lumpy texture.
Another test to check if atta is done is it will start leaving ghee from sides and gets shiny.
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. Take it off the heat and allow it to cool for 10-15 mins.
To assemble the panjiri, add the ground nuts, makhane, and edible gum to the roasted whole-wheat flour. Mix well.
Once the mixture is almost cooled down, add the powdered sugar, cardamom powder, dry ginger powder, and mix again, break any lumps if any so that everything gets well incorporated.
Add some sliced almonds for garnish and texture (optional). Allow to cool completely and store airtight container.
Use good quality ingredients. Ensure the nuts are not old/stale or taste or smell spoilt (rancid).
Ghee is a key ingredient. Don’t skimp on it as it will make the panjiri very dry.
Roast the ingredients on medium-low heat, stirring consistently for best result. High heat will cause the ingredients to burn and spoil the recipe.
The purpose of roasting whole wheat flour is to ensure it is cooked properly and its rawness is gone. So don’t rush this step, roast on medium-low heat only.
Flour can burn very easily so make sure to keep stirring it and not walk away while roasting it. Even after the heat is turned off, roast it for few mins until cool to prevent it from burning.
Use powdered granulated sugar or jaggery (gud). Powder consistency helps mix better with the flour making panjiri melt in the mouth!!
Panjiri is a winter food, but can be consumed in summer too! I would skip edible gum (gondh), and ginger powder for the summer months which is known to generate heat to keep the body warm.
I prefer some texture to my panjiri so I like to keep the nuts coarse consistency, you can grind them fine especially if you are making it for kids.
Adjust sweetness to your preference and feel free to use the nuts of your choice and what is available to you.
If you are making it for new mom, recommend adding kamarkas, and ajwain along with rest of the ingredients.