panjiri recipe with step by step pics – a traditional punjabi sweet made with whole wheat flour or atta.
the recipe i am sharing here today is a family recipe and one of the most favorite sweet at home. there are many variations of making panjiri and the one which i am sharing today has only whole wheat flour in it.
panjiri is a dry sweet in which whole wheat flour is roasted in ghee and then powdered sugar is added to this mix. generally we add khand or khandsari, which is desi raw sugar to it. you can also add organic unrefined cane sugar if you do not get desi khand.
we usually make this whole wheat panjiri for the kids in the family. i do add dry fruits but adding dry fruits is optional and you can skip it altogether. you could also add your choice of dry fruits. there is a variation in this recipe too, where you could use 2:1 proportion of of whole wheat flour and rava/sooji respectively. you could also add some desiccated coconut (nariyal ka bura) in the recipe. roast the coconut separately and then add to the roasted whole wheat flour.
we also add gond (edible gum) in panjiri, but this variation we make in winters since gond is warming and heaty. panjiri with gond is good as a post partum food too. even this whole wheat panjiri can be had as post partum food. but just add some more dry fruits than what is mentioned in the recipe. few more popular whole wheat recipes on blog are:
serve this panjiri sweet anytime just as it is or with some warm milk. panjiri stays good for many weeks at room temperature. the recipe can be doubled or tripled but the cooking time will increase.
ingredients (1 cup = 250 ml)
- 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
- ½ cup raw sugar or unrefined cane sugar or 80 grams sugar Or ½ cup + 1 tablespoon powdered sugar
- 15 to 18 cashews (kaju) or almonds (badam) or a mix of both
- 15 to 18 raisins (kishmish)
- 4 tablespoon desi ghee (clarified butter)
how to make panjiri recipe
powder 1/2 cup sugar in a dry grinder and keep aside.
take 1 cup whole wheat flour/atta in a kadai or a thick bottomed broad pan.
keep the pan on a low flame or sim and begin to roast the whole wheat flour.
you have to stir often while roasting the flour so that there is even roasting.
roast till the color changes and you get nutty aroma from the whole wheat flour. about 9 to 12 minutes on a low flame.
then add 4 tbsp ghee in the flour.
mix very well.
add cashews. if adding almonds, then roast them separately in a pan and then add.
keep on stirring and roasting the panjiri mixture for 5 to 6 minutes more. do check the taste of the whole wheat flour and it should feel cooked. there should be no rawness in the taste.
switch off the flame. keep the pan down and add the powdered sugar.
mix very well. then add raisins and mix again.
allow the panjiri to cool. then store in an air tight box and serve panjiri.
- the recipe can be doubled or tripled, but the roasting time will increase.
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lets start step by step panjiri recipe
1. powder ½ cup sugar in a dry grinder and keep aside. i have used organic unrefined cane sugar. you can also use khand or khandsari which is a desi raw sugar.
2. take 1 cup whole wheat flour/atta in a kadai or a thick bottomed broad pan.
3. keep the pan on a low flame or sim and begin to roast the whole wheat flour.
4. you have to stir often while roasting the flour so that there is even roasting and browning.
5. roast till the color changes and you get nutty aroma from the whole wheat flour. about 9 to 12 minutes on a low flame.
6. then add 4 tbsp ghee in the flour.
7. mix very well.
8. add cashews. if adding almonds then you can roast them separately in a pan and then add.
9. keep on stirring and roasting the panjiri mixture for 5 to 6 minutes more. do check the taste of the whole wheat flour and it should feel cooked. there should be not even be a slight rawness in the flour.
10. switch off the flame. keep the pan down and add powdered sugar in parts.
11. mix very well.
12. add the remaining amount of powdered sugar.
13. mix the sugar very well.
14. then add raisins.
15. and mix again and allow the panjiri to cool.
16. then store in an air tight jar and serve panjiri plain or with some warm milk.