Panjiri is a well-liked North Indian Dish made with wheat flour, ghee, dry fruits and nuts as essential substances. It is tremendous simple in addition to tastes wonderful.

It’s a basic Prasad provided on Krishna Janmashtami. Equally, it with couple of additional substances, additionally it is given to lactating mothers for quick therapeutic after supply in addition to to advertise lactation. As well as, additionally it is had throughout winter to maintain physique heat.

That is just like my gondh ke laddu on this website. Don’t forget to take a look at my Gokulashtami recipes assortment and the information publish in my web site for the upcoming pageant (Friday Aug nineteenth)!

Components

Listed below are the substances I used for this recipe. Test below substitutions for extra decisions.

• Wheat flour – One of many essential substances, I used common Indian Atta.
• Sugar – For sweetener, added white sugar in powdered kind.
• Ghee – Lends flavour, style in addition to it is goodness.
• Nuts – almonds & cashews – added for style, texture distinction and for its vitamins.
• Gondh – is an edible gum from Acacia plant. Offers totally different texture and well being advantages that i’ve already shared in my different publish.
• Phool makhana – Puffed lotus seeds is thought for it is well being advantages as effectively. It’s wealthy in antioxidants and micronutrients.
• Char magaz – Combined melon seeds – can be a robust antioxidant and have quite a few well being advantages.

See recipe card for portions.

Directions

Roasting dry fruits & nuts

Let’s have a look at easy methods to make Panjiri with step-by-step pictures.

1. Take a pan and warmth 1 tablespoon ghee firstly. Add cashews to it and roast till golden in low flame. Drain and put aside.

2. Secondly, in the identical ghee roast almonds till golden and put aside.

3. Thirdly fry raisins till it bloats. Drain and put aside. I used sultanas I had in hand.

Roast gond

1. Then add gond to the ghee. Roast in low flame till it puffs up properly.

2. It ought to puff outdoors in addition to from inside, so be certain that to roast effectively in low flame. Add extra ghee if wanted for even roasting.

3. After that, powder it coarsely as soon as cooled, by pulsing simply 2 instances and put aside. Don’t grind too lengthy.

4. Then add 1-2 teaspoon of ghee and roast char magaz in low warmth. It can pop so much, so do fastidiously. No must roast a lot, simply when it begins to pop, switch to maintain apart. I felt I may even have dry roasted it.

Roast makhana & wheat flour

1. After that, add a teaspoon of ghee and roast phool makhana.

2. I reduce it into two. It ought to flip crisp (will take up all ghee). You may verify by crushing in fingers.

3. Lastly, add two tablespoons of ghee and roast wheat flour.

4. Hold roasting moreover till you get good aroma and color modifications. It’s important to preserve stirring to keep away from burnt flour. It shortly turns black should you depart unattended.

5. As soon as carried out, switch it to a mixing bowl. Add powdered sugar on prime of it.

6. Then add all roasted substances, cardamom powder and sonth (dry ginger).

11. Combine completely.

12. Panjiri is now prepared!

You may provide this as prasad for Janmashtami or for any pageant events. As I stated earlier, additionally it is good for brand spanking new mothers and in winters for offering power, preserve your self heat.

Substitutions

It’s made in varied elements of India apart from south. So, the substances could fluctuate from family to family.

• Wheat flour – as a substitute of wheat flour, you need to use rava/ sooji/ semolina and even 50 50 of those.
• Nuts – use your favourite, you possibly can add pistachios, walnuts too.
• Dry ginger – Use cumin powder, ajwain powder, black pepper powder for aiding digestion.

Variations

As a substitute of Sugar, you need to use Jaggery as effectively. I favor utilizing natural jaggery powder.

You can also make this right into a ladoo too by grinding the substances coarsely. Might have little extra ghee to carry it is form.

Add roasted dry coconut (Shaved or flakes will work).

Skip Gond should you don’t have or if you make in common days apart from winter.

Storage

Since we use dry substances and roast all the pieces in ghee, it may preserve good for a month in Room temperature. Retailer in a clear, dry air-tight container with lid.

Prime tip

Do your entire course of in low to medium flame to keep away from burnt substances.

Recipe card

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Panjiri recipe | Janmashtami Particular

Panjiri is a well-liked North Indian Dish made with wheat flour, ghee, dry fruits and nuts as essential substances. It is tremendous simple in addition to tastes wonderful.

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Cup measurements

Components

• 1 cup Wheat flour
• ½ cup Sugar Powdered
• ¼ cup Ghee plus extra if wanted
• ¼ cup Char magaz Combined melon seeds
• ¼ cup Phool makhana Puffed lotus seeds
• ¼ cup Gond Edible gum
• 2 tablespoon Almonds sliced
• 2 tablespoon Cashews sliced
• 2 tablespoon Raisin
• 1 Cardamom powdered
• 1 teaspoon Dry ginger powder sonth / Sukku

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Directions

Roasting dry fruits & nuts

• Let’s have a look at easy methods to make Panjiri with step-by-step pictures.

• Take a pan and warmth 1 tablespoon ghee firstly. Roast cashews till golden in low flame. Drain and put aside.

• Secondly, in the identical ghee roast almonds till golden and put aside. Repeat the identical with raisins. (I used sultanas which I had in hand)

Roast gond

• Then add gond to the ghee. Roast in low flame till it puffs up properly.

• It ought to puff outdoors in addition to from inside, so be certain that to roast effectively in low flame. Add extra ghee if wanted for even roasting.

• After that, powder it coarsely as soon as cooled, by pulsing simply 2 instances and put aside.

• Then add 1-2 teaspoon of ghee and roast char magaz in low warmth. It can pop so much, so do fastidiously. No must roast a lot, simply when it begins to pop, switch to maintain apart.

Roast makhana & wheat flour

• After that, add a teaspoon of ghee and roast phool makhana. I reduce it into two. It ought to flip crisp (will take up all ghee)

• Lastly, add two tablespoons of ghee and roast wheat flour.

• Hold roasting moreover till you get good aroma and color modifications. Hold stirring to keep away from burnt flour. It shortly turns black should you depart unattended.

• As soon as carried out, switch it to a mixing bowl.

• Then add powdered sugar, all roasted substances, cardamom powder and sonth (dry ginger).

• Lastly, combine effectively and panjiri is prepared!

Video

Notes

• Make sure that to roast wheat flour completely.
• Additionally the edible gum, gond should be roasted effectively uniformly.
• Take care to not burn something in excessive flame.

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