Panjiri is a traditional North Indian sweet which is made from whole wheat-flour and ghee.It is made by slow-cooking and enriched with dried fruits and aromatic spices. Served as a prasad on Jamashtami or enjoyed as a winter snack.It is an indispensable prasad known for its nutty flavors and nutritious taste.
Ingredients:
Instructions:
- Take a heavy-bottomed pan , dry roast cashew nuts and almonds on a slow flame until it is a little golden and aromatic. Remove the nuts and set one side.
- In the same pan, add the whole wheat flour. The flour changes in a lighter brown color and roast on a low flame, stirring constantly for about 8-10 minutes until its aroma is released.
- Pour in ghee. Stir and cook until the flour until it completely absorbs the ghee and the mixture looks shiny.
- Now, add the roasted nuts into the pan. Mix for 1-2 minutes for even distribution. Remove from heat.
- Although still hot, fold in powdered sugar and raisins. Stir until the sugar crystals coat the dried-fruit-flour mixture lightly. Let it cool completely.
- Transfer to airtight containers. Panjiri keeps fresh at room temperature for up to three weeks.
Tips and Variety:
- You can add 2 tablespoons edible gum (gond) and 1 cup makhana (puffed lotus seeds) also.
- Jaggery powder can also be replace with powdered sugar .
