Desserts
10 months ago
on
By
Panjiri is a wholesome Indian sweet made of whole-wheat and fortified with every possible dry fruit, oodles of desi ghee, sugar and roasted coconut. Panjiri originates from the food-loving state, Punjab and is also famous in its Pakistani half, where it is known as Hyderabadi panjiri.
Cooked often as a prasad for Janmashtami, the preparation is otherwise widely consumed during winter months. There are many variations to the basic recipe like the dhaniya panjiri, methi panjiri and even panjiri made of only semolina. Follow this recipe to make the basic atta panjiri.
Prep Time | 5 minutes |
Cook Time | 60 minutes |
Servings | MetricUS Imperial |
Ingredients
- 1 cup ½whole wheat flour atta
- cup ¾chickpea flour
- 1/3 cup pistachios pista
- 200 g badam almonds
- 80 g makhane lotus seed
- 100 g gond edible gum
- 200 g Grated coconut
- 150 g chironji charoli
- 350-400 g coarsely powdered sugar
- tsp ¾dry ginger powder sonth
- 1 tsp cardamom powder (elaichi powder0
- Desi ghee for roasting
Ingredients
|
Votes: 0 Rate this recipe! |
Instructions
Heat 2 tablespoons ghee in a heavy bottomed vessel. Add gond and sauté on medium flame till it puffs up and changes color. Remove with a slotted spoon and set aside in a plate.
In the same ghee, add the almonds and pistachios and sauté for 2-3 minutes and remove with a slotted spoon and set aside in the bowl.
Next add the grated dried coconut and sauté for 3 minutes and set aside in a separate bowl.
In the same vessel, add a tablespoon of ghee, add the semolina and sauté for 8-10 minutes on low medium flame or till light pink in color. Remove and set aside in a separate wide plate.
In the same vessel, add 2 tablespoons of ghee and the besan and sauté for 8-10 minutes on low medium flame. Remove from vessel and add to the plate in which semolina has been placed.
In the same vessel, add the remaining ghee and add the atta. Sauté on low medium flame, mixing continuously so that it does not burn, about 15-20 minutes. Turn off flame and remove to the plate in which semolina and besan have been placed.
Set aside 5-6 roasted almonds and 6-7 pistachios for garnishing and grind the remaining roasted nuts to a fine powder. Remove and add to the wide plate which has the roasted wheat flour, besan and semolina.
Next, grind the roasted gond and dried coconut to a coarse powder and add to the wide plate.
Next, add the ginger powder, saunf powder and cardamom powder to the rest of the ingredients and mix well. Allow to come to room temperature.
Add the powdered sugar and mix well so that all the panjiri ingredients are well combined. Cool and store in an airtight container.
At the time of serving, remove to a serving bowl and garnish with roasted almond and pistachio slivers. It can be eaten as is or with warm milk.
Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.
You may like
-
Rooftop Restaurants In Bengaluru For The Ultimate Evening
-
Vikas Khanna Taught Justin Trudeau & His Family How To Roll Rotis
-
Food Jewellery Round 2: You certainly will want to eat these
-
Bobby’s Bistro organises a Mocktail Workshop on March 8th
-
Chefkraft: Gourmet Dishes Crafted For You
-
If You Love Dogs And Food You Have To Follow This Adorable Instagram Account
RECENT POSTS
Press Release2 weeks ago
From Field to Feast: Maverick & Farmer Celebrates the Harvest Festival with an Immersive Weekend
From Field to Feast: Maverick & Farmer Celebrates the Harvest Festival with an Immersive Weekend A curated experience, workshops, exciting...
Press Release3 months ago
Savoring World Vegan Month: 5 Delicious Vegan Dishes to Celebrate World Vegan Month
Savoring World Vegan Month: 5 Delicious Vegan Dishes to Celebrate World Vegan Month Delight in Vegan Delicacies from Paper &...
Press Release4 months ago
Yauatcha Bengaluru concluded a Four Hands Dinner with Michelin-Star Chef Andrew Yeo and In-House Chef Pradeep Gomes
Yauatcha Bengaluru concluded a Four Hands Dinner with Michelin-Star Chef Andrew Yeo and In-House Chef Pradeep Gomes Celebrate Diwali with...
Press Release4 months ago
Signatures by The Leela: The Joy of Gifting
Signatures by The Leela: The Joy of Gifting Celebrate the Season with The Leela Palace Bengaluru’s Thoughtfully Curated Gourmet Collections!...
Press Release4 months ago
It’s A Haunted Happy Hour! 5 Bewitching Drinks That Will Raise All Spirits At Your Halloween Party
It’s A Haunted Happy Hour! 5 Bewitching Drinks That Will Raise All Spirits At Your Halloween Party Enter the spookiest...