Panjiri


'Panjiri' is one such high-energy food that is normally consumed in the Northern parts of India and Pakistan. Made with whole wheat flour roasted in copious amounts of 'desi' ghee and sweetened with 'bura' or natural cane sugar, it is delicious and quite filling too. While a few dry fruits are a mandatory addition to any Panjiri recipe, a friend's mother-in-law makes one that consists almost entirely of dry fruits and especially 'phool makhana'.DSC_0908 Apart from the various dry fruits, one can also add spices like saffron(for a lovely aroma), ajwain (for digestion), soonth (for heat) and even fennel/cardamom. Desiccated coconut and edible gum (or 'Gond' ) is usually put into this recipe. Preparation Time - 1 hour Ingredients -
  • 2 cups whole wheat flour
  • 1/2 cup ghee or clarified butter
  • 1/2 cup bura or unrefined sugar
  • 1 tsp soonth powder (dry ginger powder)
  • 2-3 pinch saffron strands
To be roasted and powdered separately
  • 1 cup Phool Makhana or puffed fox nuts
  • 12 almonds
  • 12 cashews
  • 12 pitachios (optional)
  • 2 tbsp poppy seeds
  • 2 tbsp char magaz ( melon seeds)
  • a handful of raisins
  • 7-8 dry dates
  • 3 tbsp edible gum
Preparation -
  1. Heat the ghee in a thick bottomed pan.
  2. One by one, add all the ingredients mentioned under 'to be roasted and powdered separately' . Each one needs to be roasted separately as the required time varies.
  3. The phool makhana should be roasted to a light brown. The edible gum should be puffed up adequately.
  4. Once each ingredient is roasted, separate the dates. Transfer the rest to a mixer jar and grind into a fine powder.
  5. Chop up the dates into small pieces and add to the powdered dry fruits mixture while discarding the seeds.
  6. Add the whole wheat flour to the same pan and roast it till it turns darker by a few shades. The smell will also change by this time.
  7. Finally add the 'bura', soonth powder and saffron strands to the roasted flour. Roast for another minute or two before adding the powdered dry fruits and chopped dates.
  8. Remove from the flame. Let it cool down completely before storing in an airtight jar.
By Sweta Biswal

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