Panjiri Recipe - Healthy Punjabi Dry Fruit Snack
Panjiri Recipe is a Punjabi snack, considered as a superfood as it is packed with nutrients and all things absolutely healthy. Often served to pregnant and lactating mothers, which helps them strengthen their body and heal themselves. Enriched with ghee and dry fruits this Panjiri recipe is an absolute winner.
Panjiri Recipe is a popular Punjabi sweet that people snack on during winters.
Made with the goodness of ghee, here foxtails nuts, almonds, cashew, pistachios, gondh, dry coconut, melon seeds and flax seeds are individually fried in ghee. These individually fried ingredients are then pulsed in the mixer grinder to a coarse powder and then mixed along with yet another mixture of what flour and rava roasted in ghee.
This Panjiri mixture is then sweetened with sugar and flavoured with dry ginger, nutmeg and cardamom powder.
This Panjiri is packed with so many nutrient, making so so health, that it is not just served to expectant and lactating mothers, but is also made during the festival of Janmashtami and even served as a snack during the winter season.
Mostly eaten in this form of a churma like we have, many others do add more ghee to it to make it like a ladoo or as a barfi as well.
Try our other healthy snack recipes:
- 1/2 cup Ghee
- 1 cup Whole Wheat Flour
- 1/4 cup Chiroti Rava
- 1/2 cup Sugar , powdered
- 2 tablespoons Gond (natural gum)
- 1/3 cup Phool Makhana (Lotus Seeds)
- 1/4 cup Whole Almonds (Badam)
- 1/4 cup Cashew nuts
- 1/4 cup Pistachios
- 2 tablespoons Dry coconut (kopra) , slices
- 1 tablespoon Melon seeds
- 2 tablespoons Flax seeds
- 1 tablespoon Poppy seeds
- 1/2 teaspoon Dry ginger powder
- 1/2 teaspoon Nutmeg powder
- 1/2 teaspoon Cardamom Powder (Elaichi)
How to make Panjiri Recipe - Healthy Punjabi Dry Fruit Snack
To begin making the Punjabi Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter.
Heat a kadai with a tablespoon of ghee on medium-low flame, and make sure the ghee is well heated.
To this add the gondh crystals and stir them occasionally, until they puff up well.
Once they have puffed up, turn off the flame and remove the puffed gondh in a plate and set aside.
Next add a tablespoon ghee yet again on medium low flame and roast the makhana until well roasted. This will take about 2-3 minutes.
Likewise use a tablespoon of ghee each and roast the almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds.
Once each of these are roasted individually, and set them aside to cool.
Combine the puffed gondh, roasted makhana, almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds in a mixing bowl and transfer to a mixer jar and grind to a coarse mixture.
Transfer the freshly ground coarse mixture, into a large mixing bowl.
Heat the remaining ghee in the kadai on medium-low flame, add the rawa and the whole wheat flour and roast until the mixture turns into a light brown colour.
To this add the dry ginger powder, nutmeg and cardamom powder, mix well and allow it to cool.
Once cooled add in the sugar powder and adjust the sweetness according to your taste.
Transfer this sweetened rawa-wheat flour mixture into the mixing bowl that contains the freshly ground dry fruit coarse mixture.
Mix well until combined and store in an airtight container for 2-3 weeks.