Ingredients
- 250g clarified butter/ ghee
- ½ cup (75g) almonds
- ½ cup (75g) cashews
- ½ cup (75g) walnuts
- ¼ cup (30g) pistachios
- ½ cup (75g) melon seeds
- ½ cup (75g) sunflower seeds
- ½ cup (75g) raisins
- 1 cup (30g) foxnuts/ makhana
- 1 cup (100g) edible gum/ gondh
- 1 ½ cup (200g) whole wheat flour/ atta
- 2 tablespoons flax seeds
- 1 teaspoon cardamom powder
- 1 tablespoon ginger powder/ sonth powder
- 1 cup (200g) bura/ powdered sugar
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/3RWzusu
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- In this entire recipe we will use 250g ghee. We will keep adding the ghee, as per the requirement for frying the nuts and roasting the whole wheat flour.
- In a pan add two tablespoons of ghee and once it becomes hot we will roast all the nuts and seeds on medium heat.
- Firstly add almonds and roast them for 2-3 minutes or until they turn slightly golden in colour Once done remove it in a plate.
- Similarly roast cashews for 2-3 minutes or until they turn slightly golden in colour
- Now roast walnuts for 2-3 minutes or until they turn slightly golden in colour
- Similarly roast the pistachios for 2-3 minutes.
- Now add melon seeds and sunflower seeds and roast them for a minute. Once done, they will begin to splutter and turn slightly golden in colour.
- Further add raisins and roast them for a minute. They will swell up and double in size once done.
- Now similarly roast the makhanas for 5-6 minutes or until they turn slightly golden in colour. Add little ghee on the top if needed. To check if its done, press them in between your fingers and it will crush easily.
- Further add 2-3 tablespoons of ghee and roast the edible gum in 2 batches for 2-3 minutes or till it swells up and triples in size.
- In the same pan add the 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.
- To grind the nuts, in a mixer grinder add almonds, cashews, walnuts, pistachios and grind them into a coarse mixture. Do not make it very fine.
- Similarly grind the roasted lotus seeds/makhana till they get a coarse texture.
- Similarly grind the edible gum till it get a coarse texture.
- To assemble the panjiri, in a large bowl add the roasted whole wheat flour, the nuts, raisins, sunflower and melon seeds, makhanas, edible gum, flax seeds, ginger powder and cardamom powder.
- Lastly add bura or powdered sugar and mix till everything is well combined. Make sure to sieve it before adding it, to avoid any lumps.
- Let the panjiri cool down completely before storing it in an air tight container for up to 2 months.
Recipe Notes
- You can use any nuts and seeds of your choice.
- The quantity of the ghee and bura can be adjusted as per your requirement.
- If you enjoy whole nuts and seeds then remove some in a bowl before grinding them. While mixing all the ingredients, add them too.
