Here is how to make Punjabi Panjiri recipe with step-by-step pics and video! The first time I had Panjiri was when my MIL made it after my delivery as postpartum food.
I now make her recipe during winters as a snack for kids (and even us) as it is so healthy and delicious and stays good at room temperature for weeks. Panjiri and a warm glass of milk make a quick, easy and nutritious breakfast or snack and my kids love it too! During the afternoon slump, I like to pop a tablespoon or two of this deliciousness as a quick pick-me-up food. Satisfies those dessert cravings too! Here are some other sweet and nutritious breakfast recipes that we love - Sooji Halwa and Eggless Wholewheat Banana Oatmeal Muffins
What is Panjeeri
Panjeeri or panjiri is an Indian sweet made by roasting whole wheat flour (Atta) in ghee. This roasted flour is then loaded with tons of powdered and roasted dry fruits, sweetened with sugar, and flavored with cardamom powder and dry ginger. Since its main base is whole wheat flour called “atta” in Hindi, it is also called Atta Panjiri or aate ki panjiri. Panjiri is usually dry and crumbly in texture and great as breakfast or snack with some cup of chai or glass of milk or even as dessert after your meal! It can also be made as Panjiri Ladoo by binding using more ghee.
Uses and health benefits
Panjiri is highly nutritious with many benefits due to the addition of nuts, seeds, and ghee. It is mainly used as
Postpartum food for new mothers to help them heal, recover their strength, and also boost their milk supply. Winter food in North India to keep the body warm during the cold months. Prasad during Krishna Janmashtami or Satyanarayan Vrat Katha. Healing food to boost immunity, help soothe sore muscles, lubricate joints, and reduce body aches.
Now, that we know about the uses and health benefits of Panjiri, let’s see how to make it!!
Recipe Ingredients
Whole Wheat flour - This is the main base for this recipe. I’m using regular atta (whole wheat flour) that we use to make roti or chapati.
Ghee - I prefer using homemade ghee as it is a key ingredient that not only makes the dish nutritious and healthy but also gives it a rich flavor so don’t recommend replacing it.
Nuts - I’ve used a combination of almonds (whole and sliced), cashews, walnuts, and makhana (fox nuts or Phool makhana). You can also add pistachios, pecans, raisins.
Edible gum - This is known as Gondh in Hindi. You can skip it if you don’t have it but it is highly nutritious so recommend adding it. It is easily available in most Indian stores and online.
Sugar - I’ve used granulated sugar that I powdered using my grinder. Alternately you can also use powdered jaggery.
Don’t recommend using confectionery sugar as that has cornstarch in it.
Spices - I prefer using cardamom powder and dry ginger powder (known as soonth) for that warmth of flavor.
Other - I haven’t used these but you can if you have these available.
Seeds - flax seeds, poppy seeds, and musk melon seeds, roast and grind them (optional) before adding. Kamarkas (sage herb or flame of the forest) - Add very little 1-2 tablespoon since it is slightly on the bitter side but known to help reduce pain so recommended for a new mom or for someone who is healing. Dry grated coconut - roast and add. Other spices - ajwain (carom seeds) and sauf (fennel seeds)
Step by Step Method
Roasting Nuts
1 - Heat a clean dry pan on medium-low heat. Add 1 tablespoon ghee to it. Stir in Makhane (puffed lotus seeds, fox nuts) and roast stirring continuously until crispy and golden. Transfer onto a plate to cool. 2 and 3 - Add another 1 tablespoon ghee and stir in the edible gum (gondh) and roast stirring continuously until they are puffed. Uncooked gum will stick to your teeth so ensure they are properly puffed. Transfer onto a plate (we transferred makhane) to cool. 3 - 6 Dry roast the almonds, cashews, and walnuts one after another until crispy approximately for a minute and remove them on the same plate to cool.
Roasting Whole-wheat flour
Wipe down the pan to remove any particles. 7 and 8 - Add the remaining ghee to the pan and once its hot, add the whole wheat flour. 9 - Mix well and cook on medium low heat stirring continuously. 10 - Roast for 10-15 mins until the color changes to golden brown and its aromatic. 11 - The mixture will go from dry crumbly to a soft lumpy texture. 12 - Another test to check if atta is done is it will start leaving ghee from sides and gets shiny. Turn off the heat at this point but continue stirring the mixture for another 5 mins until the heat cools off otherwise the atta will burn. Take it off he heat and allow to cool for 10-15 mins.
Grinding the Nuts
Once the roasted nuts have cooled down, grind them. Grind makhane and edible gum to a fine consistency while the nuts to a coarse consistency for some texture.
Assembling Panjiri
13 and 14 - To assemble the panjiri, add the ground nuts, makhane and gum to the roasted whole-wheat flour. Mix well. 15 - Once the mixture is almost cooled down, add the powdered sugar, cardamom powder, dry ginger powder, and mix again, break any lumps if any so that everything gets well incorporated. The addition of sugar will lighten the color slightly. 16 - Add some sliced almonds for garnish and texture. Allow to cool completely and store airtight container.
Recipe Tips
Use good quality ingredients and ensure the nuts are not old/stale or taste or smell spoilt (rancid). Ghee is a key ingredient. Don’t skimp on it as it will make the panjiri very dry. Roast the ingredients on medium-low heat, stirring consistently for best result. High heat will cause the ingredients to burn and spoil the recipe. The purpose of roasting whole wheat flour is to ensure it is rawness is cooked off so don’t rush this step, roast on medium-low heat only. Flour can burn easily so make sure to keep stirring it and not walk away while roasting it. Even after the heat is turned off, roast it for few mins until cool to prevent it from burning. Use powdered granulated sugar or jaggery (gud). Making a powder helps it mix better with the flour and brings them both to the same consistency making panjiri melt in the mouth!! Panjiri is a winter food, but can be consumed in summer too! I would skip edible gum (gondh), and ginger powder for the summer months which is known to generate heat to keep body warm. I prefer some texture to my panjiri so I like to keep the nuts coarse consistency, you can grind them fine especially if you are making it for kids. Adjust sweetness to your preference and feel free to use the nuts of your choice and what is available to you. If you are making it for a new mom, recommend adding kamarkas, and ajwain along with the rest of the ingredients.
Frequently asked questions
More Indian dessert recipes
Hope you enjoy this Easy Panjiri recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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