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 that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
Here are more homemade North Indian desserts that you can try – Mango Basundi, Pineapple Basundi, Kesar Makhana Phirni, Bread Halwa, and Orange Kheer.
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About Badam Panjiri
Badam Panjiri is a delicious twist to your traditional North Indian Panjiri recipe.
Instead of whole wheat flour, the base of this sweet is made using almond flour (badam flour).
Badam Panjiri is an excellent sweet in winter as it gives warmth to 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 and lasts for weeks at room temperature when stored in a clean and dry air-tight container.
Although almond panjiri is a very healthy dish, you must eat it in moderation as it is calorie and nutrient-rich.
This gluten-free dish can be easily made vegan, and the recipe can be doubled or tripled.
Ingredients
Almond Flour – I like to make my almond flour (badam flour) at home, but you can buy almond meal from stores as well.
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, flax seeds, and poppy seeds 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 made. You can also substitute sugar with powdered jaggery as a healthy alternative.
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, and make sure you do not burn them. Stir them continuously while roasting.
Skip gond (edible gum) and saunth (ginger powder) if you make it for the summer months.
If you are making it for a new mom, add kamarkas and ajwain.
Serving Suggestions
Badam Panjiri is popularly served during the Indian festival of Janmashtami. It can also be served for other Vrat days like Shivratri, Ekadashi, etc.
You can also make it for festivals such as Diwali, Rakshabandhan, etc.
It is also an excellent postpartum food for new mothers.
You can also give panjiri with warm milk to your kids or family as breakfast or eat it on its own as a snack in winter, as it provides warmth to the body.
It also makes a great healthy dessert after your meals. You can add more ghee to it and make Badam Panjiri Laddoos.
Storage Suggestions
Badam Panjiri can be stored in an air-tight container for about 2 months at room temperature.
To store it for longer, freeze it in freezer-safe containers or ziplock bags. Thaw on the counter for a few hours or in the refrigerator overnight, and then use.
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Recipe Card
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
- ½ tablespoon flax seeds (optional)
- 2 tablespoons thinly sliced dried coconut
- 1 teaspoon white poppy seeds
- 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.
Did you make this recipe? Let me know!