Panjiri

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.

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Panjiri

Recipe by VipashaCourse: Dessert, SweetCuisine: Indian
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

130

kcal
Total time

45

minutes

This North Indian Punjabi Most Famous Panjiri in winter session. Can have as a snack or dessert.

Directions

  • Chop almond (बादाम) and cashew nuts (काजू). Shred dry coconut (खोपा). Keep aside.
  • Heat Clarified Butter (घी) in a pan, add wheat flour (गेहूं का आटा); fry till golden brown or until Clarified Butter (घी) 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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