Go Back


Course Side Dish
Cuisine Indian


  • 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)



  • 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.