Punjabi Panjiri

The Winter Chill is right here!!!!!!!!!!
“Winter is not a season, it’s a celebration.”

This authentic traditional Punjabi sweet …may be used for snacking …..,is prepared with whole wheat flour, semolina, loads of clarified butter, edible gum, fox nuts , nuts , mixed melon seeds , Carom seeds , Dry ginger powder ,Green Cardamom powder, Fennel seed powder

Fenugreek seeds powder and is sweetened with the Desi Khand (Raw cane sugar) or powdered jaggery. Can we call it a Desi Granola ?? YES Why Not…

It is not only a comfort food, but an excellent nutritional supplement, especially in freezing winters. When consumed it provides warmth to our body in winters. It is a great body warmers in freezing winters. Boosts immunity and helps us fight cold / cough and other problems that one may face due to winters. Everything in Excess is bad , do not consume too much

of this delectable Panjiri, as the ingredients incorporated or used in its preparation are of a Garam Taseer “Hot in Nature) , foods that have a keep our body warm in freezing winters.. Every food has it’s unique attribute that definitely leaves a deep impact on our body. Therefore eating in proper quantity is a must.

Can be consumed at any time of the day with or without warm milk.

You may prepare it in bulk and store and use / consume, whenever desired.  Store the panjiri in a sterilised and dry air-tight glass jar. You may consume it as and when required.

Shelf Life of Panjiri is 3 months at Room Temperature and 6 months if refrigerated.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 8

Ingredients and Quantity:

Whole-wheat flour- 2 cups

Semolina, dry roasted- ½  cup

Clarified Butter (Desi Ghee)- 12 tbsp.  ( ¾ th cup)

Carom seeds (Ajwain), lightly roasted and coarsely ground- 1/4^th tsp.

Dry ginger powder (Sonth)- ½ tsp.

Green Cardamom powder- ½  tsp.

Fennel seed powder- 1 tsp.

Fenugreek seeds powdered- ½ tsp.

Edible gum ( Gondh), cooked in desi ghee for 5 minutes on a slow flame till it swells up, is crisp & doubles in size. Coarsely grind – 75 gm.

Lotus seeds (Makhana) fried in desi ghee  and coarsely ground- ½  tbsp

Raw cane sugar (Desi Khand), powdered– ½  cup

Almonds, fried and coarsely ground- 1 tbsp.

Cashew nuts, fried and coarsely ground – 16 nos.

Almonds, fried – 1 tbsp.

Cashew nuts, fried – 16 nos.

Mix Melon seeds (Char-magaz seeds), fried / lightly toasted- 1 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. for 12 to 13 minutes.

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

Add the semolina, stir with a spatula.

You will witness a beautiful light golden brown colour of the flour and semolina, do not overcook, cook for another 5 minutes only till the raw aroma of the flour disappears.

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

Now add the coarsely ground nuts, whole fried almonds, cashew nuts, charoli and mixed melon seeds.

Mix well.

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

Cool the Panjiri completely.

Store it in a sterilized and dry air-tight glass jar. Consumed it, as and when required.

Shelf Life of the Panjiri is 3 months at Room Temperature and 6 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. You may add white sesame seeds and flax seeds too.