Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




51 Comments

  1. Superb recipe, so simple. I made it for postpartum recovery and it turned out perfectly. I added more ghee, roasted nuts (walnuts, almonds, cashews) and added more ghee roasted raisins too as I didn’t have edible gum.

    I waited for it to cool and coarse ground the whole mixture which gave it a really nice texture (like broken atta pinnis). I love your blog and the step by step recipes. I always turn to your blog first for any veg recipes 🙂

  2. 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.

  3. 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!

  4. 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

  5. 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.

  6. 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.

  7. 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. 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.

  8. 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.

  9. 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..

    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.

  10. 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.

  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.

  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

  18. Hi Dassana,

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

    thanks,
    Vani S5 stars

  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