Panjiri Recipe

Panjiri belongs to the North Indian cuisine and is a very famous recipe of Punjab. Also known as sund, this recipe has a lot of health benefits and is good for new mothers. As the name suggest Panjiri is made by panj or 5 main Ingredients namely wheat flour, sugar or khand, Desi ghee, gond and dried ginger powder. There is a saying behind this recipe which says more the dry fruits, better the taste. We add a lot of dry fruits in it to give it a perfect crunch and taste.

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Introduction

The trick behind perfect Panjiri is how well you cook the wheat flour. Apart from this the ratio of Ingredients too play a major role in making the Panjiri perfect. You can store it in an airtight container for more than 3 months. It is a sweet and flavoursome recipe which tastes best with tea. So please do try it and don’t forget to share your reviews in the comments section below.

Ingredients

Wheat flour- 1 kg
Sugar- 1/2 kg
Desi ghee- 1/2 kg
Gond- 50 gram
Dry ginger powder (Sonth)-50 gram
Almonds-20 to 25(finely chopped)
Pistachio- 20 to 25 (finely chopped)
Cashew nuts- 10 to15 (finely chopped)

Step by step recipe with images

Preparation:

1) Take a mixer grinder jar and add 1/2 kg sugar in it.

2) Grind it well into a smooth powder.
3) Keep it aside for later.

4) Finely chop the almonds, pistachio and cashew nuts and mix them well.

5) Now take a pan and heat 1 cup desi ghee in medium high flame.

6) When it gets heated slowly add the gond to it.

7) Let it splutter and become puffy.

8) Take them out and keep it aside for later.

Final process:

1) Firstly take a large pan and heat 1/2 kg desi ghee.

2) Slowly add 1 kg of wheat flour to it.

3)Stir them well until the wheat flour absorbs the desi ghee.

4) Keep the flame at low throughout the process . Keep on stirring and cooking it for 10 to 15 minutes, until it turn aromatic.

5) Cook it for another 10 minutes until it turn golden brown and glossy.

6) Your wheat flour is perfectly cooked when it turns semi solid and oil seperates.

7) Now slowly add the chopped nuts in the mixture.

8) Add the fried gond in it.

9) Finally add the powdered sugar in it. Give them a good stir.

10) Finally add 50 grams of sonth or dried ginger powder in it.

11)Turn off the flame and Mix them well. Make sure there are no sugar lumps . You can use a spatula or simply use your hands.

12) Your Panjiri is ready. Serve it along with a cup of tea and store it in an airtight container. It can stay fresh upto 3 months.

Tips and Tricks

1) Stirring is the key tip. Keep on stirring it to avoid lumps and overcooking.
2) The flame must be kept at low throughout the process.
3) The ratio of ghee and wheat flour should not be altered.
4) The quantity of sugar must not be altered.
5) The wheat flour is perfectly cooked when firstly, it turns aromatic ; secondly, it turn golden brown and glossy and thirdly, when it turns into semi solid state.
6) Perfect panjiri totally depends upon how perfectly you cook the wheat flour.
7) Undercooking the flour will give it a raw taste and ruin the sweet dish.

Healthier version

• ) You can use organic brown sugar instead of white sugar.

Recipe card

Panjiri

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Course Side Dish

Cuisine Indian

Ingredients

  

• Wheat flour- 1 kg
• Sugar- 1/2 kg
• Desi ghee- 1/2 kg
• Gond- 50 gram
• Dry ginger powder (Sonth)-50 gram
• Almonds-20 to 25(finely chopped)
• Pistachio- 20 to 25 (finely chopped)
• Cashew nuts- 10 to15 (finely chopped)

Instructions

 

Preparation:

• Take a mixer grinder jar and add 1/2 kg sugar in it.
•  Grind it well into a smooth powder.
• Keep it aside for later.
• Finely chop the almonds, pistachio and cashew nuts and mix them well.
• Now take a pan and heat 1 cup desi ghee in medium high flame.
• When it gets heated slowly add the gond to it.
•  Let it splutter and become puffy.
• Take them out and keep it aside for later.

Final process:

• Firstly take a large pan and heat 1/2 kg desi ghee.
• Slowly add 1 kg of wheat flour to it.
• Stir them well until the wheat flour absorbs the desi ghee.
• Keep the flame at low throughout the process . Keep on stirring and cooking it for 10 to 15 minutes, until it turn aromatic.
•  Cook it for another 10 minutes until it turn golden brown and glossy.
• Your wheat flour is perfectly cooked when it turns semi solid and oil seperates.
•  Now slowly add the chopped nuts in the mixture.
•  Add the fried gond in it.
• Finally add the powdered sugar in it. Give them a good stir.
•  Finally add 50 grams of sonth or dried ginger powder in it.
• Turn off the flame and Mix them well. Make sure there are no sugar lumps . You can use a spatula or simply use your hands.
• Your Panjiri is ready. Serve it along with a cup of tea and store it in an airtight container. It can stay fresh upto 3 months.