Kachi Haldi Di Panjiri (Raw Turmeric Panjiri)

This Punjabi sweet or let me say “Desi Granola” …may be used for snacking especially in chilling winters, It is prepared with raw turmeric, whole wheat flour, loads of clarified butter, mixed melon seeds, coarsely ground nuts, poppy seeds, dry ginger powder and is sweetened with the Desi Khand (Raw cane sugar) or organic jaggery powder…. Loads of mixed nuts.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 12

Ingredients and Quantity:

Raw Turmeric (Kachi Haldi), peeled and ground or puréed or grated- 200 gm.

Whole Wheat Flour- 3 cups

Desi Ghee- ½ cup

Mixed melon seeds, lightly toasted- 1 tbsp.

Almonds, Cashew nuts & Pistachio nuts, lightly toasted, cooled and coarsely ground- 2 tbsp.

Dry Ginger Powder- 1 tsp.

Jaggery powder, organic / Desi khand- ½ cup or more , if desired

Sauté in Desi Ghee Separately, cool it completely and grind into a coarse powder-

Fox nuts – 1/4^th cup (Optional)

Cashew nuts – 1 tbsp

Almonds – 1 tbsp

Poppy Seeds- 1 tbsp

Method:

Wash, peel and pat dry with a kitchen napkin the raw turmeric and grind/ purée /grate.

Heat ghee in a heavy bottomed Kadai, add the haldi, cook on a slow flame till it’s completely dry but ensure that it does not over brown. Set aside and cool.

Heat ghee in a heavy bottomed non-stick pan add the whole wheat flour, cook / bhuno on a slow flame, stirring it occasionally till it turns a little light golden brown or light reddish, ensure that the raw aroma disappears and you can smell the nuttiness of the cooked whole wheat flour. Set aside and cool a little.

In a sterilised, dry glass bowl or a Parat, mix the cooked turmeric, coarsely ground pistachio nuts, fox nuts, almonds, cashew nuts, poppy seeds, dry ginger powder, mixed melon seeds, whole wheat flour and desi khand.

Mix it well and let it cool completely.

Transfer and store in a sterilised and dry air-tight jar / container. Consume as and when required.

Chef Tips:

1. Ensure that you cook the Kachi Haldi well in desi ghee, without over-browning it / discolouring it.
2. Kachi Haldi (Raw Turmeric has a warming effect “Garam Taseer”, I know it’s too delicious, but do not consume it in larger quantities. Consume in smaller quantities, preferably with hot / warm unsweetened milk.
3. Use a dry spoon while removing the Panjiri from the air-tight jar / container.