panjiri recipe, how to make panjiri | punjabi panjiri recipe

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panjiri recipe

panjiri is a traditional punjabi sweet made with whole wheat flour, sugar, ghee and dry fruits.

3.92 from 23 votes
total time:
25minutes

panjiri recipe with step by step pics – a traditional punjabi sweet made with whole wheat flour or atta.

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.

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.

if you are looking for more sweets recipes then do check kaju katli, shakkar pare, sooji halwa, kalakand, gulab jamun and rasgulla recipe.

panjiri recipe

3.92 from 23 votes
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
panjiri is a traditional punjabi sweet made with whole wheat flour, sugar, ghee and dry fruits.
panjiri recipe
Course:sweets
Cuisine:north indian, punjabi
Servings:3
Calories:474kcal
Author:dassana

INGREDIENTS FOR panjiri recipe

(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.

RECIPE TIPS

  • 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.

sugar for panjiri recipe

2. take 1 cup whole wheat flour/atta 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 tbsp ghee in the flour.

ghee for panjiri recipe

7. mix very well.

making panjiri recipe

8. add 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 be not even be a slight rawness in the flour.

making panjiri recipe

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 raisins.

making panjiri recipe

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

making panjiri recipe

16. then store in an air tight jar and serve panjiri plain or with some warm milk.

punjabi panjiri recipe


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51 comments/reviews

  1. how u add rawa suji in this pinjiri ?at what step do we add suji in it?

    • 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.

  2. Nice recipe i must try thanks dassana

    • surely try Ashley and let us know how it was? and you are welcome.

  3. Hi
    wonderful receipie for kids !!!!!! nice !!!Thank you!!!!!!!!!!!!

    • thankyou gopika 🙂

  4. 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.

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

  5. 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 time.it turns out well
    Thanku so much .. U inspire me a lot for tryng different foods..

    • 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.

  6. 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.

    • 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.

  7. Nice

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

    • thanks pushpa.

  9. 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 ..

    • 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.

  10. Hi dassanna,
    I hope I’ll try this recipe soon as possible.
    I like your blog so much. And I have a request from you that,
    I want know some pudding recipes using custard powder and jelly layered on top . I hope you can help me. I’m looking forward for your reply .
    Thank you

  11. i love the sound of this. will surely try one of these days.

  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!

    • welcome lata. thanks for your kind words. i am touched.

  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 myself

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

    • thank priyanka.

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

    • thanks you ruchika. i do plan to add some pudding recipes.

  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.

    • 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 ?

    • 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 ?

    thanks,
    Vani S

    • 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 bless

    • 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

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

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