Panjiri recipe with step by step pics. Panjiri is a traditional Punjabi sweet made with whole wheat flour, powdered sugar and ghee. It is mostly made during winters.
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.
To make panjiri whole wheat flour is roasted in ghee and then powdered sugar is added to this mix. This dry sweet tastes good and is popular in Punjabi homes and is usually made during the winters.
Tips for making Panjiri Recipe
- Generally we add khand or khandsari, which is desi raw sugar to it. You can also add jaggery powder or white sugar powder or organic unrefined cane sugar if you do not get desi khand. Or you can grind the regular sugar and then add it.
- We usually make this whole wheat panjiri for the kids in the family. There is a variation in this recipe too, where you could use 2:1 proportion of whole wheat flour and sooji (rava) respectively.
- I do add dry fruits in panjiri but adding dry fruits is optional and you can skip it altogether. You could also add your choice of dry fruits.
- 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 hearty.
Panjiri with gond is good as a postpartum 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.
Serve this panjiri sweet anytime just as it is or with some warm milk. One of the best part of this dish is that It stays good for many weeks at room temperature. So you can easily make a big batch and have it for many weeks.
The recipe can be doubled or tripled but the cooking time will increase. Panjiri can be had any time of the day when you are having a sweet craving.
How to make Panjiri Recipe
1. First 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 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 tablespoons of ghee in the flour.
7. Stir and mix very well.
8. Add 15 to 18 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 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 15 to 18 raisins.
15. And mix again and allow the panjiri to cool.
16. Then store in an airtight jar and Serve panjiri plain or with some warm milk.
More sweets recipes
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- 1 cup whole wheat flour 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 or almonds or a mix of both
- 15 to 18 raisins
- 4 tablespoon desi ghee (clarified butter)
- 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.
Nutrition Info (Approximate Values)
This Panjiri Recipe post from the archives first published in June 2015 has been updated and republished on January 2023.