Panjiri Recipe

Every winter, my mom made a big batch of panjiri and hid it on the top shelf like it was contraband. It never worked. My sisters and I found it every single time. We’d sneak a spoonful straight from the tin and pretend we hadn’t touched it.

That tin is the reason I still make panjiri every year. It’s not fancy. It’s flour, ghee, sugar, and a fistful of nuts. But it tastes like being taken care of, and that’s hard to fake with any other dessert.

If you’ve never made it, don’t worry. Panjiri is forgiving, quick, and almost impossible to mess up once you know the two or three things that actually matter. Let’s get into it.

What Is Panjiri?

Panjiri (also spelled panjeeri or called dabra) is a North Indian sweet made by roasting whole wheat flour in ghee, then mixing it with powdered sugar, dried fruits, nuts, and warming spices like cardamom and dried ginger.

It’s part sweet, part energy food. Punjabi households make it every winter as its ingredients are said to warm the body. It’s also the go-to sweet for new mothers.

It is also very popular in North Indian poojas and is served as prashad along with panchamrut and a halwa, mostly sooji halwa or atta halwa.

How To Make Panjiri

Roast The Nuts And Seeds

Step 1: Heat 1 teaspoon ghee (from 2 tablespoons total) in a broad-bottom pan over medium heat.

Step 2: Once the ghee is hot, add 1 and ½ tablespoons of edible gum (gond) to the pan and roast it on medium heat until it puffs up. Keep stirring continuously. Once puffed, transfer them to a large bowl. Make sure all the pieces are puffed well. If not, they will stick to your teeth, which will not be very pleasant.

Step 3: Add 2 tablespoons of fox nuts (makhana) to the same pan and roast on medium heat until crisp, stirring continuously. Once done, remove them to the same large bowl where we took the puffed gond.

Step 4: Add another 1 teaspoon of ghee and the following ingredients to the same pan.

• 5-6 whole almonds
• 5-6 whole cashew nuts
• 5-6 whole pistachios
• 1 tablespoon melon seeds
• ½ tablespoon flax seeds
• 2 tablespoons sliced dried coconut

Roast until they are slightly browned. Once done, transfer them to the bowl.

Step 5: Now, roast 1 teaspoon white poppy seeds until slightly browned. Once done, transfer them to the bowl.

Grind The Roasted Ingredients

Step 6: Let all the roasted ingredients cool down to room temperature. Add the roasted and cooled ingredients to a grinder or a food processor and grind to make a coarse powder. Do not overgrind; otherwise, they will heat up, release oil, and become pasty.

Roast The Flour

Step 7: Heat the remaining ghee in the same pan. You can wipe the pan with a kitchen towel if there is any black residue from roasting ingredients earlier.

Step 8: Add 1 cup of whole-wheat flour and 1 tablespoon of semolina (sooji).

Step 9: Roast the flour on medium heat turns a deep golden brown and smells toasty. It will take 10-12 minutes for the flour to roast well. Keep stirring continuously; otherwise, the flour will burn at the bottom of the pan. Remove the pan from the heat once the flour is nicely browned.

Mix The Panjiri Ingredients

Step 10: Cool the flour for 10-12 minutes. This isn’t optional. Adding sugar to a hot mixture melts it instantly, and your panjiri turns sticky and clumpy instead of loose and grainy.

Once the roasted flour has cooled down, add it to a large bowl along with ground nuts, 3 teaspoons of ginger powder, and ½ cup powdered sugar.

Step 11: Mix the ingredients well. Add some more powdered sugar if you like the panjiri sweeter. Spread the panjiri out to cool completely before transferring it to a jar. Any residual warmth trapped in a sealed container turns into moisture, and moisture is what makes panjiri go stale early. Your panjiri is now ready.

Variations

Dhaniya Panjiri: Made with ground coriander seeds instead of wheat flour, this version is traditionally prepared for Janmashtami. I’ve written up the full dhaniya panjiri recipe if you want to try the coriander version alongside the classic.

Panjiri Ladoo: Add a bit more melted ghee to the mixture, press it firmly, and roll into balls instead of keeping it loose.

Jaggery Panjiri: Replace powdered sugar with powdered jaggery.

Vegan Panjiri: Replace ghee with coconut oil. The flavor shifts a little, but the texture holds up.

Gluten-free Panjiri: Use gluten-free flour, such as rice flour or besan (chickpea flour) instead of wheat flour, to make a gluten-free version of panjiri. I have a badam panjiri recipe which is also gluten-free.

Serving Suggestions

Panjiri is usually served in small portions as a dry snack. It can be served in small bowls or on plates and enjoyed on its own.

Sprinkle chopped almonds, pistachios, or cashews on top of the panjiri to add crunch and enhance visual appeal.

It can be enjoyed with a glass of warm milk. It softens the texture of panjiri and provides a comforting combination.

Another way to enjoy it is by adding a spoonful or two to a bowl of yogurt. It adds a sweet and nutty flavor to the creamy yogurt.

Sprinkle some over a scoop of vanilla ice cream for a delightful twist. Combining the sweet, powdery Panjiri and cold, creamy ice cream is a unique treat.

Add more melted ghee to the panjiri, press the mixture firmly into a baking dish, and refrigerate until it sets. Cut it into small squares or bars, and you have homemade energy bars. You can also roll it between your palms to make panjiri ladoo.

To make a delicious parfait, layer panjiri, yogurt, and fresh fruits in a glass or jar. Repeat the layers to your liking and top it off with a drizzle of honey.

Storage Suggestions

Panjiri keeps well at room temperature for 3-4 weeks if stored in an airtight container. Keep the jar away from direct sunlight and humidity.

You can refrigerate it to push the shelf life to 2-3 months. It also freezes well for up to 6 months, just thaw it at room temperature before eating.

Always use a dry spoon to scoop out the panjiri. Any moisture in the jar will make it go bad much faster, even though it’s a ghee-based sweet.