Badam Panjiri
on Sep 27, 2022, Updated Apr 12, 2024
Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri made using wholewheat flour. Use my easy recipe to make it.
Here are more homemade North Indian desserts that you can try: Mango Basundi, Pineapple Basundi, Kesar Makhana Phirni, Bread Halwa, Orange Kheer, and Shahi Tukda.
Table of Contents
About Badam Panjiri
Badam Panjiri is a delicious twist to your traditional North Indian Panjiri recipe.
The base of this sweet is made using almond flour (badam flour) instead of whole wheat flour.
Badam Panjiri is an excellent winter sweet as it warms the body. It is also great for pregnant women and lactating mothers. You can also serve it as a healthy snack for kids.
This sweet dish can also be served on vrat days (Hindu fasting).
It is dry and crumbly in texture. When stored in a clean, dry, airtight container, it lasts for weeks at room temperature.
Although almond panjiri is a very healthy dish, you must eat it in moderation as it is calorie and nutrient-rich.
Do try my Dhaniya Panjiri recipe as well.
Ingredients
Almond Flour – I like to make my almond flour (badam flour) at home, but you can also buy almond meal from stores.
Nuts – I use cashew nuts and pistachios, as they add that perfect crunch to panjiri.
Seeds – Along with nuts, I also like to add musk melon seeds (magaj), flax seeds (alsi ke beej), and white poppy seeds (khus khus) to this recipe. You can skip them if they are not readily available to you.
Ghee – Panjiri tastes the best when made in ghee. To make it vegan, replace ghee with coconut oil.
Sugar – This recipe needs powdered sugar. To powder the sugar, add granulated sugar to a grinder and grind until a fine powder is formed. As a healthy alternative, you can also substitute sugar with powdered jaggery.
Others – You will also need edible gum (gond), fox nuts(makhana), dried coconut, semolina(fine sooji), and dried ginger powder (sonth).
You will get all these ingredients at any local Indian grocery store.
Pro Tips By Neha
Always use fresh and high-quality ingredients for the best taste. Avoid using old nuts and seeds.
Ghee is the star ingredient. Using it in lesser quantities will make the panjiri dry, which won’t taste good.
Roast all the ingredients on medium-low heat, stirring continuously, to prevent burning.
If you make it for the summer months, skip the gond (edible gum) and saunth (ginger powder).
If you are making it for a new mom, add kamarkas and ajwain.
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Badam Panjiri Recipe (Almond Panjiri)
Ingredients
- 1 cup whole almonds
- 2 tablespoons ghee (divided, replace with coconut oil for vegan)
- 2 tablespoons crushed edible gum (gond)
- 2 tablespoons fox nuts (makhana)
- 5-6 whole cashew nuts
- 5-6 whole unsalted pistachios
- 1 tablespoon musk melon seeds (magaj)
- ½ tablespoon flax seeds (alsi ke beej) (optional)
- 2 tablespoons thinly sliced dried coconut
- 1 teaspoon white poppy seeds (khus khus)
- 3 teaspoons dried ginger powder (sonth)
- ½ cup powdered sugar
Instructions
- Add whole almonds to a grinder or a food processor and pulse to make a corse powder.
- Do not grind a lot at one go otherwise, the almonds will get heated and release their oil and become pasty.
- Keep the powder aside.
- Heat 1 teaspoon ghee in a broad bottom pan over medium heat.
- Once the ghee is hot, add edible gum to the pan and roast it until it’s puffed up, stirring continuously.
- Once puffed, take it out on a large plate. Make sure all the pieces are puffed well. If not, they will stick to your teeth which will not be very pleasant.
- Add makhana to the same pan and roast until crisp. Keep stirring continuously. Once done, remove it on the same large plate in which we took the puffed gond.
- Add another 1 teaspoon of ghee to the same pan and roast cashew nuts, pistachios, melon seeds, flax seeds, and coconut until they are slightly browned. Once done, take them out on the plate.
- Now roast poppy seeds until slightly browned. Once done, take out on the plate.
- Let all the roasted ingredients cool well. If the ingredients are not cooled well, they might release oil and the become butter-like while grinding. So make sure to cool them completely before grinding.
- Add the roasted and cooled ingredients to the medium jar of a grinder and grind to make a coarse powder. Do not over grind otherwise they will get warm and might release oil and become pasty.
- Heat the remaining ghee in the same pan. You can wipe the pan with a kitchen tissue if there is some black residue from the frying of ingredients earlier.
- Add almond flour and fry the flour on medium heat until slightly browned. It will take 10-12 minutes for the flour to roast well. Keep stirring continuously otherwise the flour will burn from the bottom of the pan.
- Once the flour is nicely browned and a nutty aroma starts to come from it, remove the pan from heat.
- Cool the flour for 10-12 minutes. Then add the ground dry fruits, ginger powder, and sugar to the flour.
- Mix the ingredients well. Panjiri is ready. Store it in a clean and dry container for up to a month.
