Panjiri Recipe

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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.

panjiri recipe

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.

Step-by-Step Guide

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.

sugar for panjiri recipe

2. Take 1 cup whole wheat flour in a kadai or a thick bottomed broad pan.

atta for panjiri recipe

3. Keep the pan on a low flame or sim and begin to roast the whole wheat flour.

atta for panjiri recipe

4. You have to stir often while roasting the flour so that there is even roasting and browning.

atta for panjiri recipe

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.

roasting flour for panjiri recipe

6. Then add 4 tablespoons of ghee in the flour.

ghee for panjiri recipe

7. Stir and mix very well.

making panjiri recipe

8. Add 15 to 18 cashews. If adding almonds then you can roast them separately in a pan and then add.

cashews for panjiri recipe

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.

making panjiri recipe

Making panjiri

10. Switch off the flame. Keep the pan down and add powdered sugar in parts.

sugar for panjiri recipe

11. Mix very well.

making panjiri recipe

12. Add the remaining amount of powdered sugar.

making panjiri recipe

13. Mix the sugar very well.

making panjiri recipe

14.  Then add 15 to 18 raisins.

making panjiri recipe

15.  And mix again and allow the panjiri to cool.

making panjiri recipe

16. Then store in an airtight jar and Serve panjiri plain or with some warm milk.

Punjabi panjiri recipe

More sweets recipes

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panjiri served in a glass bowl.

Panjiri Recipe

Panjiri is a traditional Punjabi sweet made with whole wheat flour, powdered sugar and ghee.
4.85 from 32 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine North Indian, Punjabi
Course Sweets
Diet Vegetarian
Difficulty Level Moderate
Servings 3


  • 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.

Nutrition Info (Approximate Values)

Nutrition Facts
Panjiri Recipe
Amount Per Serving
Calories 474 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Monounsaturated Fat 4g
Cholesterol 44mg15%
Sodium 3mg0%
Potassium 233mg7%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 36g40%
Protein 6g12%
Vitamin A 535IU11%
Calcium 18mg2%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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This Panjiri Recipe post from the archives first published in June 2015 has been updated and republished on January 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Hii
    I have made panjari it came out v. Delicious but I wanted to bind it into ladoo while it was still warm but I don’t know why ladoo’s are not holding together.

    1. thanks. in panjiri less ghee is added as compared to laddu. so i would suggest to warm ghee and add in the panjiri mixture. mix and then you will be able to shape in ladoo.

  2. Hello Dassana!
    I made atta ka halwa with you recipe and it was great! I am not a good cook, but following your step my halwa was turned so good.
    Thank you!

  3. Hi Dassana,
    Thank you for your fantastic recipes. I have tried many dishes from your website and the whole family enjoy them. I made the panjiri yesterday but I think the ghee I added was not enough, as the panjiri is quite dry. Is there anything I can do to fix this? Please help
    Thank you5 stars

    1. welcome ria. panjiri is dry. you can still melt some ghee and add to the panjiri and just mix it well.

  4. In tried this recipe and it came out brilliantly! So simple and hearty. I always come to your website whenever I’m looking for a recipe. I just don’t bother with the others because your website layout is simple, step by step with pictures so I know I’m going in the right direction when trying out something. Thanks so much for your efforts and for what you do .. keep it up!5 stars

    1. thank you nishtha. it does help when readers mention about the layout and step by step pics. i also feel i am going in the right direction ????
      thanks again.

  5. very nice recipes .When i am watching your images i am feeling real smell of your recipes. Thanks for showing nice & original recipes. Visit my site too.

    1. thanks pranita. also nice to know you have a website too. i have removed the link as then the comment goes in spam. all the best for your website.

  6. Hi,
    I tried most of your receipes, and all came out very well. Thanks for sharing different varities of food, and food from different parts of India. whenever i want to try something new or dont know what exactly to prepare i just go through your site. Thanks once again. 🙂5 stars

    1. welcome jagruthi. glad to know this. thanks for your encouraging feedback.

    1. roast the sooji separately, since sooji gets roasted faster than atta. first roast sooji in the kadai, till its nicely fragrant and slightly browned. remove and keep it aside. then roast atta in the same kadai. then add the roasted sooji, followed by ghee. mix very well and proceed with the remaining recipe.

  7. Hi Dasanna,
    You have an awesome food blog here with a vast recipe collection. I tried out this panjiri recipe for my toddler today & she loved it. Thanks for a great step by step explanation. Planning to try out some more of your recipes for this diwali.

    1. thankyou so much akshatha do try recipes and let us know how they were? and you are welcome.

  8. Hiii.. Dassana ur blog is just fantastic.. .. Ur receipes r soo good.

    I keep trying making new food browsing ur website n most of the turns out well
    Thanku so much .. U inspire me a lot for tryng different foods..

    1. thankyou sangeeta for your positive and encouraging words 🙂 also pleased to know you liked the recipes you tried. looking forward for more feedback from you keep cooking and experimenting.

  9. Cud i get a recipe of panjiri made specially for those who hv just given birth. For them to regain their health their panjiri ingredients are a bit different. Tq.5 stars

    1. we make panjiri with gond or edible gum, wheat flour and dry fruits. but i have not added the recipe on the website. you can have a look at the web and see if you can get a gond panjiri recipe.

  10. Came out really tasty. Thanks a lot from making the recipe steps easy & simple.4 stars

  11. Hi Dassana, i remebere having this panjiri as kid where the punjabis gave this as prasad …. I did try this today … but after adding the ghee the whole mixture was not dry like how it is in the above pic… it was little bit wet and soft … can you tell me where i went wrong… and yes i think i over raoasted the wheat beacause it was dark brown in colour …

    thanks in advance and regards
    marina ..

    1. it depends on the quality of ghee. even if it becomes soft, no problem. some softness is also fine. in fact if very soft, then they can be shaped and what you get is pinni. similar to ladoos.

  12. Thanks for this recipe. It looks good and i hope to try it as I am keen to try many of your recipes.

    Dassana ,you are doing full justice to our cuisine and anyone searching for veg recipes of india will not be disappointed. Hats off to you!

  13. just the other day my cousin mentioned she was making panjiri.. i was instantly reminded of my childhood, and now here i am all set to try it out myself5 stars

  14. Thanks for this
    Recipe with step by step pic its gv us right direction to see and learn how to make delicious5 stars

  15. Hi….your all recipies are too gud…
    I am a big fan of urs..
    Plz post some recipes of puddings

  16. dear dassana,
    I love your webpage and have tried lot of recipes succesfully. but in your revised webpage, whenever i want a particular recipe i need to search in google, which in return gives your webpage link. could you please add search link please.

    1. hi preethu, search tab is already there on all pages. right at the top below the navigation menu.

  17. Hi dassana,

    Sorry this is doubt regarding your aloo tikki burger recipe, i found comments were closed in that post, so commenting here. My son loved it and he wants it for his tiffin box and it is difficult for me to prepare in the mornings, can the tikkis can be frozen and reheated ?5 stars

    1. no issues. don’t fry and then freeze and then reheat. just make the tikkis and freeze. then you can fry them in the mornings.

  18. Hi Dassana,

    I love all your recipes.
    Punjabi Pranji looks great and yummy.
    What is the shelf life of this dish ?

    Vani S5 stars

    1. welcome vani. it can stay good for more than 2 months at room temperature.

  19. Quite a healthy recipe:) Its a good idea to add ghee after roasting the atta, makes it a guiltfree sweet to gorge on.

    I need to say a big thanks to you dear for this website. I religiously follow your recipes to the ‘T’, there were a few occasions when I missed some steps and the outcome was not that great. Really appreciate the step by step guide.

    Thank you again and God bless5 stars

    1. thanks a lot supriya. adding ghee later is better as when ghee is added first, then its a lot of hand work to stir the mixture as with ghee the mixture becomes somewhat heavy to stir.

  20. Didn’t able to find comment section on “Dal makhni Restaurant style” recipes page, so posting review for that here.. Sorry for this. Well about the recipe all I can say is that was THE BEST DAL EVER MADE IN MY HOME… Thanks a lot Dassana & Amit. Lots of love. @aditiespeaks

    1. no problem aditi. thanks a lot for this awesome feedback on the restaurant style dal makhani recipe.