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    Whisk Affair » Recipes » Indian Sweets & desserts

    Published: Jun 22, 2023 | Last Updated On: Oct 26, 2023 by Neha Mathur

    Punjabi Panjiri (Panjeeri)

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    Jump to Recipe

    Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe (vegetarian).

    Punjabi panjiri served in a bowl.
    Jump to:
    • About Panjiri
    • Ingredients
    • How To Make Panjiri
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Panjiri

    Made using whole wheat flour, ghee, and a mix of dried fruits and nuts, Panjiri (also called Dabra) is a traditional Indian sweet recipe.

    This healthy and highly nourishing dish is mostly made in winter as its ingredients give warmth to the body

    Panjeeri is also given to new mothers in Punjab and other states of North India. The ingredients in this winter dish are thought to help them heal, increase breast milk, and speed up the recovery process.

    Panjiri is also treated as a nutritional supplement, given when people are sick or need to gain strength and it helps to keep the body warm during winter months.

    It is a fantastic evening snack for kids as it is loaded with nutrients from ghee and dry fruits and nuts.

    I remember my mom making boxes full of Panjiri just at the onset of winter and the box was always replenished with new stock throughout the 3 months of winter. When we came back from school, each of us was given a bowl full to snack on.

    Panjiri can be made into Panjiri Ladoo by adding some more ghee and then binding the mixture into small ladoos. If you have difficulty eating Panjiri, just add some more ghee and bind them to make small bite-sized ladoos.

    Panjiri is also very popular in North Indian poojas and is served as Prashad along with Panchamrit and a halwa, which is mostly Sooji Halwa or Atta Halwa.

    Making it is very easy but slightly time-consuming. You should roast edible gum crystals or gond, dry nuts and fruits, and lotus seed in ghee until golden brown. Then fry wheat flour in the remaining ghee until light brown. The dry fruits are powdered and all the ingredients are mixed with powdered sugar to make this North Indian dessert recipe.

    This panjiri recipe is vegetarian and can be easily doubled or tripled.

    Do try my other Indian sweet recipes

    • Semiya Payasam
    • Sabudana Kheer
    • Gond Ke Laddu
    • Puran Poli
    • Gajar Ka Halwa
    • Basundi
    • Rabdi

    Ingredients

    To make panjiri, you will need very basic ingredients which are all available either online or in an Indian store.

    Flour – You will need whole wheat flour (gehu ka atta) to make this recipe. The flour sold at American supermarkets is different from the Indian atta in texture. Try to source the flour from an Indian store for the best taste and texture.

    Semolina – Along with whole wheat flour, you will need fine semolina (sooji). Some people do not add sooji to their recipe but I like the texture it gives to panjiri.

    Sugar – Add powdered sugar, so that it gets mixed with the other ingredients easily.

    You can powder white granulated sugar in a grinder at home.

    Do not use the powdered sugar (confectioner’s sugar) that is meant for baking. It has added cornflour in it.

    You can replace powdered white sugar with powdered jaggery. Traditionally, khand or khandsari, which is desi raw sugar was used to make Panjiri.

    Ghee – Always use ghee to make Panjiri recipe. To make it vegan, replace ghee with coconut oil.

    Gond (Edible Gum) – Gond is a great ingredient to use in winter as it generates heat in the body. If making panjiri in summer, skip adding it.

    Nuts and Seeds – I like to add makhana (foxnuts, lotus seeds), dried coconut, almonds, cashews, pistachios, muskmelon seeds (magaj ke beej), flax seeds (alsi ke beej), and white poppy seeds (posta dana, khus khus).

    You can skip one or two ingredients if you are finding it difficult to source them.

    Ginger Powder (Sonth) – Spice up the panjeeri with some dried ginger powder.

    Others – When making it for lactating mothers, 1-2 tablespoons of Kamarkas (sage herb or flame of the forest) can be added to it. Roast them for 2-3 minutes in ghee until they turn slightly red in color.

    You can also add desiccated coconut (nariyal ka burada) to the recipe. Roast it well in ghee until browned.

    How To Make Panjiri

    Roast The Nuts And Seeds

    Heat 1 teaspoon ghee in a broad bottom pan over medium heat.

    Ghee heating in a pan.

    Once the ghee is hot, add 1 and ½ tablespoon of edible gum (gond) to the pan and roast it until it’s puffed up on medium heat. Keep stirring continuously.

    Once puffed, take it out in 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.

    Puffed edible gum.

    Add 2 tablespoon foxnuts (makhana) to the same pan and roast until crisp on medium heat. Keep stirring continuously. Once done, remove it in the same large bowl in which we took the puffed gond.

    Roasted foxnuts.

    Add another 1 teaspoon of ghee to the same pan and roast

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

    until they are slightly browned. Once done, take them out in the bowl.

    Roasted almonds, cashews, pistachios, melon seeds, flax seeds, and coconut.

    Now roast 1 teaspoon white poppy seeds until slightly browned. Once done, take them out in the bowl.

    Roasted poppy seeds.

    Grind The Roasted Ingredients

    Let all the roasted ingredients cool down to room temperature.

    If the ingredients are not cooled well, they might release oil and become butter-like while grinding.

    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 get warm and might release oil and become pasty.

    Roasted ingredients added to a grinder.
    Coarse powder made.

    Roast The Flour

    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.

    Ghee heating in a pan.

    Add 1 cup of whole wheat flour and 1 tablespoon semolina (sooji).

    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.

    Flour and semolina added to the pan.
    Roasted flour.

    Assemble The Panjiri

    Cool the flour for 10-12 minutes.

    Add the roasted flour to a large bowl along with ground nuts, 3 teaspoon ginger powder, and ½ cup powdered sugar.

    Roasted flour, powdered nuts and powdered sugar added to a bowl.

    Mix the ingredients well.

    Add some more powdered sugar if you like the panjiri sweeter.

    Panjiri is ready. Store it in a clean and dry container for up to a month.

    Ready panjiri.

    Frequently Asked Questions

    Can I make panjiri with gluten-free flour?

    Yes, you can use gluten-free flour like rice flour or besan (chickpea flour) to make a gluten-free version.

    Serving Suggestions

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

    Sprinkle some chopped almonds, pistachios, or cashews on top of the Panjiri to add a crunchy texture and enhance the 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 on top of a bowl of yogurt. It adds a sweet and nutty flavor to the creamy yogurt.

    For a delightful twist, sprinkle some on top of a scoop of vanilla ice cream. The combination of the sweet, powdery Panjiri and cold, creamy ice cream is a unique treat.

    Add some 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 packed with nutritious ingredients. You can also roll it between your palms to make panjiri ladoo.

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

    Storage Suggestions

    Panjiri can be stored in an airtight container at room temperature for up to a month. Store the container in a cool and dry place, away from direct sunlight and heat sources.

    Periodically check it for any signs of spoilage, such as a rancid smell or mold growth. If you notice any changes, discard the Panjiri.

    Do not refrigerate it as refrigerating it may cause the ghee to solidify and affect the texture.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe (vegetarian).

    Punjabi Panjiri Recipe (Panjeeri)

    Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe.
    3.93 from 26 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Cooling Time: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10 people
    Calories: 116kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons ghee (divided)
    • 1 and ½ tablespoons edible gum (gond)
    • 2 tablespoons foxnuts (phool makhana)
    • 5-6 whole almonds
    • 5-6 whole cashew nuts
    • 5-6 whole unsalted pistachios
    • 1 tablespoon musk melon seeds (magaj ke beej)
    • ½ tablespoon flaxseeds (alsi ke beej)
    • 2 tablespoons sliced dried coconut
    • 1 teaspoon white poppy seeds (posta dana)
    • 1 cup whole wheat flour (gehu ka atta)
    • 1 tablespoon semolina (fine sooji)
    • 3 teaspoons dried ginger powder (sonth)
    • ½ cup powdered white sugar
    US Customary or Metric
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    Instructions

    Roast The Nuts And Seeds

    • 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 on medium heat. Keep stirring continuously.
    • Once puffed, take it out on 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.
    • Add foxnuts to the same pan and roast until crisp on medium heat. Keep stirring continuously. Once done, remove them on the same large bowl in which we took the puffed gond.
    • Add another 1 teaspoon of ghee to the same pan and roast almonds, cashew nuts, pistachios, melon seeds, flax seeds, and, coconut until they are slightly browned. Once done, take them out on the bowl.
    • Now roast poppy seeds until slightly browned. Once done, take them out on the bowl.

    Grind The Roasted Ingredients

    • Let all the roasted ingredients cool down to room temperature.
    • If the ingredients are not cooled well, they might release oil and become butter-like while grinding.
    • Add the roasted and cooled ingredients to a grinder or a food processor and grind to make a coarse powder. Do not over grind otherwise they will get warm and might release oil and become pasty.

    Roast The Flour

    • 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 whole wheat flour and semolina.
    • 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.

    Assemble The Panjiri

    • Cool the flour for 10-12 minutes.
    • Add the roasted flour to a large bowl along with ground nuts, ginger powder, and powdered sugar.
    • Mix the ingredients well.
    • Add some more powdered sugar if you like the panjiri sweeter.
    • Panjiri is ready. Store it in a clean and dry container for up to a month.

    Notes

    You can skip one or two ingredients if you are finding it difficult to source them.

    Nutrition

    Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Calcium: 11mg | Iron: 0.7mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Sweets & Desserts Recipes

    • Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe (vegetarian).
      Nankhatai
    • Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and enriching dried nuts and seeds, Gond Ke Laddu is a healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health (vegetarian).
      Gond Ke Laddu
    • Semiya Payasam is a delicious South Indian dessert made using wheat vermicelli, milk, and sugar. Make this delicious sweet using my easy recipe (vegetarian).
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      Easy Indian Fruit Cream (Fruit Salad With Cream)

    Reader Interactions

    Comments

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      Recipe Rating





    1. Mansi

      February 18, 2021 at 4:05 am

      5 stars
      Loved the detailed recipe and the 3x measurements.

      Reply
      • Neha Mathur

        February 21, 2021 at 1:21 pm

        Happy to hear 🙂

        Reply
    2. UmmeRafay

      November 27, 2019 at 5:19 pm

      Sometimes reading a recipe tells you how it gonna be. Its amazing in always, the way you explained it benefits and when people mostly use it. Nutritionally, you rocked while elaborating.

      Tomorrow I’m gonna try it.

      Reply
      • Neha Mathur

        November 28, 2019 at 7:06 am

        Thanks. Do try and leave your feedback 🙂

        Reply
    3. Sundari Giri

      October 02, 2019 at 1:09 pm

      5 stars
      Neha loved your version of Panjiri, you have explained it so well and also liked the inclusion of makhan, flax seeds, and gum ????????????

      Reply
      • Neha Mathur

        October 03, 2019 at 2:38 am

        I am so happy to hear this Sundari 🙂

        Reply
    4. Maria

      April 05, 2019 at 12:19 pm

      Can we store panjeeri in freezer?

      Reply
      • Neha Mathur

        April 08, 2019 at 3:02 am

        Yes sure, you can.

        Reply
    5. Kavaljit

      February 01, 2019 at 1:42 pm

      5 stars
      Thank you so much for the recipe Neha. I was looking for a proper recipe from a long time. Though in past I have made it with gud( jaggery) instead of sugar. And we also added suji n atta in equal proportions. I also added methi Dana , black pepper and saunth powder to enhance n make it more powerful for winters. I tried to customise my own taking yours as base recipe. Thank you again.

      Reply
      • Neha Mathur

        February 03, 2019 at 4:43 am

        Good to know you liked the base recipe. It’s always good to customise recipes according to ones needs.

        Reply
    6. Pure panjeeri Herbs

      October 17, 2018 at 10:16 am

      5 stars
      Very nice and good elborative detail of receipie. Very very good. I like it.

      Reply
      • Neha Mathur

        October 18, 2018 at 12:47 pm

        Thnx 🙂

        Reply
    7. ridima

      February 19, 2018 at 8:34 am

      4 stars
      That’s awesome recipes thnxs

      Reply
    8. ridima

      February 19, 2018 at 8:33 am

      4 stars
      That’s awesome thnxs

      Reply
      • Neha Mathur

        February 21, 2018 at 3:45 am

        Thnx Ridima. Do let us know how can we improve to get 5 stars from you.

        Reply
    9. ramesh a puranik

      January 28, 2016 at 6:19 am

      very nice

      Reply
      • msnehamathur

        January 29, 2016 at 4:03 pm

        Thnx Ramesh.

        Reply
        • Yasmin Kazi

          September 18, 2020 at 10:59 pm

          Can u make this with jaggery?

          Reply
          • Neha Mathur

            September 19, 2020 at 3:20 pm

            You can add powdered jaggery.

            Reply

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