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Panjiri

The Winter Chill is Fast Approaching!!!!!!!!!!
“Winter is not a season, it’s a celebration.”
Make this traditional Punjabi sweet prepared with whole wheat flour, semolina, loads of clarified butter, nuts and mix melon seeds … Don’t forget to add the Desi Khand (Organic unrefined cane sugar). 

 

Preparation Time:05 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients and Quantity:

Whole-wheat flour- 01 cup

Semolina, dry roasted- 1/4th cup

Clarified Butter (Desi Ghee)- 06 tbsp.

Carom seeds (Ajwain), lightly roasted- 1/4th tsp.

Dry ginger powder (Sonth)- a pinch

Green Cardamom powder- 1/4th tsp.

Fennel seed powder- 1/4th tsp.

Fenugreek seeds powdered- a pinch

Lotus seeds (Makhana) fried and coarsely ground- 1/4th tbsp

Raw cane sugar (Desi Khand), powdered– 1/4th cup

Almonds, fried- 1/4th tbsp.

Cashew nuts, fried- 16 nos.

Mix Melon seeds (Char-magaz seeds), fried- 1/4th tbsp.

Charoli, fried- 15 gm.

 

Method:

In a heavy bottomed non-stick pan, dry roast the whole wheat flour till it gets a nutty aroma i.e. approx.10 to 12 minutes.

Add the ghee, cook till it is well combined on a slow flame. Add the semolina.

Ensure stirring it with a spatula.

You will see the beautiful brown colour of the flour and semolina, do not overcook, cook for another 5 to 6 minutes only till the raw aroma of the flour disappears.

Add the powdered dry ginger, green cardamom, fennel seeds , fenugreek seeds, carom seeds and coarsely ground lotus seeds.

Add the fried almonds, cashew nuts, charoli and mixed melon seeds.

Mix well.

Switch off the flame and let it be a little cooler, add the powdered sugar and mix well till well combined.

Cool the Panjiri completely.

Store in a sterilized and dry air-tight glass jar. It may be consumed as and when required.

Shelf Life of Panjiri is 03 months at Room Temperature and 06 months if refrigerated.

Chef Tips:

  1. You may add lightly roasted desiccated coconut to the panjiri.
  2. You may add dried dates (Chuara) coarsely ground, pistachio nuts and raisins.
  3. Usually edible gum (Gond) is roasted in clarified butter till it puffs and is added but I have prepared panjiri without adding it.

 

 

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