Easy Panjiri Recipe: also known as panjeeri, is a popular Indian sweet made using whole wheat, ghee, dry fruits, ginger powder, cardamom, and some tulsi leaves (Indian holy basil – optional). It’s perfect as Janamashthmi prasad or pregnant or nursing women too.
‘Panjiri or Panjeeri’ is the perfect prasad or Indian sweet, for Janmashthmi which is right around the corner.
It’s an Indian festival of Lord Krishna, celebrated all over India and abroad by his followers on Aug 30th by fasting, singing his favorite songs, dance and above all making his favorite food as offerings.
And this is one of the most important prasad among all the others. Made using 5 different nuts (whichever you please) and the addition of Tulsi leaves (holy basil leaves) is a must.
Ingredients for Panjiri:
The basic ingredients remain the same and you can alter the dry fruits + few other ingredients are mentioned below as per your choices –
Whole Wheat Flour
Ghee – homemade or store-bought
Roasted Dry Fruits – preferably ghee roasted and can be any as per your choice like cashews, almonds, pistachio, raisins, etc (all saltless).
Roasted Makhana – preferably ghee roasted, also known as foxnuts and these can be easily found in any Indian store.
Roasted Coconut Flakes – can use chunks too or omit and use any other nut.
Cardamom Pods – you can use cardamom powder too.
Dry Ginger Powder – optional
Few Strands of Saffron – optional
How to Make Panjeeri:
The steps are easy but need to be followed in the same manner to get the perfect tasting dish every time.
- Start by heating oil and sauteing crushed cardamon pods, dry ginger powder, and saffron (if using).
- Then we add the whole wheat flour and start roasting it on low-medium flames for 10 minutes.
- Keep sauteing every 30 seconds.
- Add ghee in between to roast the flour evenly.
- Once roasted, the color will change to slightly dark brown and it will emit a nutty smell.
- Now, add the chopped dry fruits and let this mixture cool to touch.
- Once cooled, add sugar and chopped tulsi leaves.
- Mix evenly and the dish is ready.
Serving, Storage, and Extra Tips:
This can be made and kept at room temperature for up to a month (just keep the container clean and use a clean spoon to take everytime).
This is especially good for pregnant women or nursing moms, as it’s filled with high-energy ingredients and helps in immunity.
If you are making it especially for the above, you can add more dry fruits, ghee, turmeric powder, ginger powder, and some ground tulsi seeds too.
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- 2 Cups Whole Wheat Flour
- 6 Tbsp Ghee
- 1 Cup Mixed Roasted Dry Fruits - almonds, cashews, pistachio
- 1/4 Cup Roasted Coconut Flakes
- 1/4 Cup Roasted Makhana - foxnut
- 1/2 Cup Sugar + 3 Tbsp
- 6-7 Tulsi Leaves - Indian Holy Basil (optional)
- 6 Cardamom Pods - crushed
- 1/2 Tsp Dry Ginger Powder
- 5-6 Strands of Saffron - optional
- (Incase you have raw nuts, you can roast them in 1 Tbsp of ghee).
- Chop the nuts + coconut + makhana in tiny bite-size pieces.
Make the Panjiri / Paneeri:
- Heat a non-stick pan or kadhai.
- Heat 2 Tbsp ghee and add cardamom, dry ginger powder, and saffron strands (if using).
- Saute for 30 seconds.
- Add whole wheat flour, reduce the flames to medium-low, and roast this.
- Keep roasting the flour and sauteing every 30 seconds.
- Add 2 tbsp of ghee and saute again.
- The flour will start to change color and emit a wooden roasted aroma.
- Keep roasting for 5-6 minutes on low-medium flames.
- Add the remaining ghee and saute to break any lumps.
- After 10 minutes, the color would turn slightly dark brown and you could smell the roasted flour.
- Turn off the heat.
- Now add the chopped nuts.
- Let this mixture cool to touch for 15-20 minutes
- Now, add the sugar, tulsi leaves (if using), and mix everything.
- Transfer to a serving bowl and enjoy
Ghee - homemade or store bought
Roasted Coconut Flakes - you can dry roast a dry coconut at home too.
Amount Per Serving: Calories: 368Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 22mgCarbohydrates: 57gFiber: 7gSugar: 23gProtein: 6g