Panjiri – पंजीरी; use to make in winters in Punjabi families in North India. Traditional Indian dry sweet is used to making from thousands of years. Healthy, full for nutrition. I just love its crispy taste.
Panjiri is made up by wheat flour roasted in ghee with dry fruits and later adding sugar. You can avoid dry fruits or change them as per your taste, also some people use to add semolina (सूजी); if you want to add semolina (सूजी) then make 2:1 ratio of wheat flour and semolina (सूजी) respectably. Semolina gives more crispy taste. This is my friend’s recipe.
What are you now waiting, try out this recipe. I love to hear words from my readers, please share your thoughts here in comment box.
15 minPrep Time
30 minCook Time
45 minTotal Time
- Wheat Flour (गेहूं का आटा) - 1 cup
- Almond(बादाम) - 8-10
- Melon Seeds (मगज़) - 3 tbsp.
- Dry Coconut (खोपा) - ½ cup
- Cashew Nuts (काजू) - 8-10
- Raisins (किशमिश) - 8-10
- Parsley (अजवायन) - 3 tbsp.
- Khoya (खोया) - ½ cup
- Ghee (घी) - 1 ½cups
- Sugar (चीनी) - ¾cup
- Chop almond (बादाम) & cashew nuts (काजू). Shred dry coconut (खोपा). Keep aside.
- Heat Ghee in a pan, add wheat flour (गेहूं का आटा); fry till golden brown or until Ghee not leave from the sides of wheat flour (गेहूं का आटा).
- Now add chopped almond (बादाम), melon seeds (मगज़), shredded dry coconut (खोपा), chopped cashew nuts (काजू), raisins (किशमिश) and parsley (अजवायन). Mix well and cook for a minute.
- Now add khoya (खोया) and mix very well in slow flame.
- Now remove it from flame, let it cool.
- When cool add sugar and mix well.
- Now serve or store it in airtight container to take it later.
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