Panjiri

PANJIRI

By DISHA LAHORI

INGREDIENTS

·         Makhana / fox nut   – 1 cup

·         Whole badam with skin or even slivered – ½ cup

·         Dry coconut grated or thin slices – ¼ cup

·         Gond / edible gum – ¼ cup

·         Dried dates – ½ cup

·         Magaz – ½ cup [seeds of pumpkin/ watermelon seeds ]

·         Cumin seeds – 1 ½ tsp

·         Ajwain / carrom seeds – 1 tsp

·         Wheat flour – 1 cup

·         Sooji – ½  cup

·         Poppy seeds / kus kus – 1 tbsp

·         Ginger pwdr – 1 tbsp

·         Raisins / kismis- 1/4cup

·         Powdered sugar or jaggery pwdr – ½ cup or as per taste

·         Ghee for frying the ingredients – 3 or 4 tbsp  or even less or more [ if health conscious – then dry roast it or microwave it ]

·         Ghee – ½ or ¾ cup

PREPARATION

1.    Fry the makhana + badam + coconut + dates + magaz + raisins + sooji in ghee till aromatic and light golden on medium flame .[don’t burn the ingredients ]

2.    Each ingredient has to be fried or roasted separately one by one and not together – remove and keep aside.

3.    You can powder or make small pieces of the fried makhana  and gond or add it whole .

METHOD

In the same pan heat ¾ cup ghee ,add jeera and ajwain .[don’t burn ]

Add wheat flour ,roast on low flame till aromatic.

Add poppy seeds and mix well.

Add the sooji and mix well .

Add the fried ingredients + ginger pwdr and mix well .

Off the flame and let it cool for 5 – 10 mins .

Now add the powdered sugar or jaggery and mix well .

Panjiri is ready to serve.

While serving you can top it with dry fruits.

Can be served with hot milk .

NOTES

1.    It is good for new lactating mothers.

2.    It is very nutritious.

3.    It is known as Dabra – a winter special recipe.

4.    If health conscious – then dry roast it or microwave the ingredients instead of frying in ghee.

5.    It gives warmth to our body during winters.

6.    Panjiri stays good for weeks at room temperature.

7.    Fry the ingredients on medium flame so that they are well fried and cooked from inside .

8.    The gond should puff up well and should be cooked inside .You can break it into small pieces.

9.    Even the makhana can be powdered or chop each into 4 pieces .

10. Quantity of ingredients can be adjusted according to taste .

11. Even almonds can powdered or chopped into small pieces .

12. For flavour you can add cardamom pwdr .

13. You can also make halwa from panjiri – cook ¼ cup of it in 2 cup of milk .

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