Atta Panjiri Punjabi Style

Recipe – Video

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  • ½ cup (75g) melon seeds/magaj
  • 1 cup (32g) foxnuts/ makhana
  • 1 cup (200g) clarified butter/ghee
  • ½ cup (75g) cashews/kaju
  • ½ cup (75g) almonds/badaam
  • ½ cup (75g) walnuts/akhroth
  • ½ cup (50g) edible gum/gondh
  • 1 ½ cup (200g) whole wheat flour/atta
  • 1 tablespoon sauth/ginger powder
  • 1 ½ cup (200g) powdered sugar

Main Equipment Used

Steps In Making

  1. Dry roast melon seeds for 3-4 minutes on medium flame till they get a light brown colour and start to swell up.
  2. Now similarly dry roast the makhanas for 5-6 minutes or until light golden brown in colour. To check if its done, press them in between your finger and it will crush easily.
  3. Now add 3-4 tablespoons of ghee and roast cashews for 2-3 minutes until they get a light golden colour.
  4. Similarly roast the almonds and walnuts separately for 2-3 minutes.
  5. Further add 2-3 tablespoons of ghee and roast the edible gum in 2 batches for 2-3 minutes, till it swells up and triples in size. Once it cools down, crush it with the back of a spoon or a masher. (Don’t make it too fine)
  6. In the same pan add rest of the ghee and once it melts add whole wheat flour and roast for 8-10 minutes on medium-low flame till it turns golden brown in colour and releases an aromatic smell.
  7. To grind the nuts, in a mixer grinder add almonds, cashews, walnuts and grind them into a coarse mixture. Do not make it very fine.
  8. Similarly grind the roasted lotus seeds/makhana till they get a coarse texture.
  9. In a large bowl add the crushed edible gum, roasted atta along with all the grounded nuts and makhanas.
  10. Add a tablespoon of ginger powder and mix well.
  11. Lastly sieve powdered sugar and add to the above mixture and mix till everything is well combined.
  12. Let the panjiri cool down completely before storing it in an air tight container for up to 2 months.

Recipe Notes

  1. Always roast the edible gum on medium or low flame, if cooked on high flame then it will get cooked from the outside but the inside will remain uncooked.
  2. Roasting the dried fruits is very important as it removes the extra moisture, thus resulting in the longer shelf life.
  3. Let the panjiri cool down before storing.
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