Panjiri, also known as Panjeeri, is a delicacy that is traditionally made during the colder months in India’s northern states. Flour, makhana, and dry fruit nuts are used in this recipe. Panjiri is simple to make. This is a guilt-free healthful treat that could be enjoyed as a snack, supper, or after. Panjiri, which is abundant in calcium, iron, and other critical elements, is a nutrient-dense food that boosts immunity and keeps you warm.
Panjiri is known for its ability to generate heat in the body and provide us with an abundance of energy. Panjiri is also known to relieve body aches, relax painful muscles, and lubricate joints. You might well have noticed breastfeeding mothers eating a lot of pinni since this treatment could assist the women to restore energy after birth by stimulating breast milk flow. Most importantly, panjiri is recognized for boosting immunity and preventing colds, coughs, and other health problems that are frequent in this season.
Also, several recipes are there to make panini. We will share 10 panjiri recipes in this blog that you must try before winter ends.
Table of Contents
Recipe 1
- Fry the gond in the ghee until it is cooked through, first on high and then on low heat (it puffs up, and when cooked through, you can cut through it)
- Remove with a slotted spoon and finely grind in a processor.
- Fry the makhanas in the very same ghee till golden brown, then separate and fry the almonds, followed by the magaz.
- In the remaining ghee, cook the atta and ajwain until light brown (over low heat).
- Reduce heat to low and stir in the almonds, magaz, sonth, makhana, and gond.
- When the mixture has cooled, add the sugar and serve or store it.
Recipe 2
- Dry roast walnuts and almonds in a small pan over low heat for 2-3 minutes, then transfer to a bowl. Next, dry roast wholemeal flour or whole wheat flour in a kadhai or a thick-bottomed pan over low heat until the color changes to light brown.
- Then add the ghee and continue to toast the flour until all of the ghee has been absorbed. Add the browned cashews and almonds at this point. Stir the mixture until it is thoroughly toasted.
- Remove the pan from the heat and stir in the powdered sugar and raisins. Place the freshly made panjiri in a bowl and set it to cool. This delectable dessert can be stored in an airtight container or served right away.
Recipe 3
- In a wide-bottomed pan, melt 1 teaspoon ghee.
- Once the ghee is hot, add 12 tablespoons of edible gum (gond) to the pan and roast on medium heat until it puffs up. Continue to stir constantly. Make sure that all of the pieces are well puffed.
- In the same pan, toast 2 tablespoons of foxnuts (makhana) until crisp over medium heat.
- Melt another teaspoon of ghee and toast almonds, cashew nuts, pistachios, melon seeds, flax seeds, and shredded dried coconut until gently browned. Allow all of the roasted ingredients to cool completely.
- To prepare a coarse powder, place the roasted and cooling components in the medium jar of a grinder.
- In the same pan, melt the remaining ghee.
- Toss in 1 cup whole wheat flour and 1 tablespoon sooji (semolina). On medium heat, fry the flour until it is gently browned.
- Then, toss the flour with the ground dry fruits, 3 teaspoon ginger powder, and 12 cups powdered sugar. If you don’t have powdered sugar on hand, use jaggery instead.
- Combine all of the ingredients thoroughly. Panjiri is all set. For up to a month, keep it in a clean, dry container.
Recipe 4
- Cut the fox nuts into two or three pieces. Dry roast for 10 minutes over low heat.
- Roast the almonds until they are a light brown color. Low heat should be used for frying. Place them in a tray.
- Fry the makhanas until they are crisp.
- When you fry goand, it expands to 4-5 times its original size.
- On low heat, roast the grated coconut for 10-15 minutes. This should smell roasted and nutty.
- To manufacture a single thread consistency change, combine board and a small amount of water in a large kadhai.
- Add all of the ingredients to it right away. Apply a thick coat of paint.
- Pour this mixture onto a big platter with roughly 2 tablespoons of ghee.
- Allow it to sit for 3-4 hours if you want it to be thick. Cut into pieces and serve.
Recipe 5
- In a skillet, melt the ghee and add the semolina and wheat flour to roast.
- In a saucepan, combine the sugar and water and cook over low heat. Cook until you have a single-string sugar syrup.
- Combine the sugar syrup and the wheat flour mixture in a mixing bowl. Add the green cardamom powder to the mixture.
- Cook the mixture until it is somewhat dry. Mix in the roasted almond flakes and ground white sesame seeds thoroughly.
- Allow for cooling of the mixture. Make rounds out of the mixture by dividing it into equal pieces.
- Place the roasted almond halves over the pinnies and gently roll the pinnies in roasted white sesame.
Recipe 6
- All you have to do is roast the seeds and process them into a powder in a blender, leaving the powder moderately coarse.
- In a skillet, melt the ghee and sauté the powder till it turns golden.
- Place the coriander panjiri on a platter and set it aside to cool before adding sugar. Mix well and then add the dry fruits.
Recipe 7
- Fry the gond in the ghee until it is cooked through, first on high and then on low heat.
- Remove with a slotted spoon and finely grind in a blender.
- Fry the makhanas in the same ghee till golden brown, then remove and fry the almonds, followed by the magaz.
- In the remaining ghee, roast the atta until light brown (over low heat).
- Remove from the heat and stir in the almonds, magaz, sonth, makhana, and gond.
- When the mixture has cooled, add the sugar and serve or store it.
Recipe 8
- Heat the ghee in a heavy-bottomed pan or kadhai and add the wheat flour.
- Fry at a low temperature, stirring constantly until it turns brown and emits a fragrance.
- Remove it from the heat and place it on a platter to cool until it reaches room temperature.
- Combine the sugar and cardamom powder in a mixing bowl. Pour in the milk, then divide the mixture into equal parts.
- Make circular balls out of them.
- You can either decorate each ball with the dry fruit mixture or mix it in.
Recipe 9
- Soak urad dal for at least one hour. Drain and grind finely without adding water if feasible.
- In a deep pan, melt the ghee. Sauté for five minutes with semolina, gram flour, and wheat flour. Continue to sauté over low heat for about half an hour after adding the dal paste.
- Meanwhile, create a sugar syrup with half a cup of water until it reaches the consistency of one string.
- Toss the urad dal mixture with the khoya and roast for five minutes. Mix in the green cardamom powder. Mix in the sugar syrup and simmer for a few minutes more, until it gets a bit dry.
- Remove the pan from the heat and add the almonds. Allow time for it to cool. Form each part into a round pinny by dividing it into equal portions.
Recipe 10
- In a Kadai, add a cup of rice flour and toast it over medium heat, stirring occasionally. Boil 1/2 liter of full-cream milk over medium heat, on the other hand.
- Over a medium flame, toast the rice flour until it smells aromatic.
- Once the rice flour has become aromatic, add 1/2 cup desiccated coconut and toast for 2 minutes with the rice flour.
- Rice flour and desiccated coconut have been toasted to perfection. As the Kadai is still hot, turn off the burner and whisk the mixture for a few minutes. Mix in 4 tbsp ghee until thoroughly combined.
- Once the rice flour has reached a rabadi-like consistency, combine it with thickened milk.
- Toss the rice flour with 1/2 tsp finely crushed cardamom powder, 2 tbsp almond flakes, 2 tbsp pistachio flakes, and 2 tbsp chopped raisins, and combine thoroughly.
