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    Whisk Affair » Recipes » Sweets & desserts » Panjiri

    Published: Dec 25, 2020 | Last Updated On: Feb 28, 2021 by Neha Mathur

    Panjiri

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    Jump to Recipe

    Panjiri is a North Indian sweet made using whole wheat flour and lots of dry fruits. It is mostly made as prashad after pooja and also for new mothers. It can also be made into laddu by adding more ghee to it and binding it to make small balls. Here is how to make it in a traditional Punjabi way.

    Panjiri served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Panjiri?
    • Serving & Storage
    • You might also like
    • Recipe Card

    About This Recipe

    Made using whole wheat flour and a mix of dry fruits and nuts, Panjiri (also called Dabra) is a very healthy, highly nourishing food 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.

    It 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 can be eaten just as it is or made into ladoos and stored and is a fantastic evening snack for kids as it is loaded with nutrients from Ghee and Dry fruits.

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

    Panjiri can be made into Panjiri Ladoo as well by adding some more ghee and then binding the mixture into small ladoos. If you feel 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 along with Panchamrit and some people make Panjiri Barfi too for the prasad.

    Making it is very easy but slightly time-consuming. You should roast edible gum crystals or gond, dry 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 recipe.

    The dish is similar to Sooji Ka Halwa made with semolina and Aate Ka Halwa. 

    Ingredients

    Panjiri Ingredients.

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

    Flour – This Panjiri recipe uses whole wheat flour, which is roasted nicely and mixed with another set of ingredients.

    Semolina – Along with whole wheat flour, fine semolina is also added that adds a nice texture in the same. Some people do not add sooji in 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 the sugar in a grinder at home. Do not use the powdered sugar that is meant for baking. It has added cornflour in it. You can replace 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, as it tastes the best and adds a rich and subtle flavor too.

    Gond – You can easily find gond in your nearby grocery store or online, which is also known by the name of edible gum. It is great in Winters, as it generates heat in the body. If making panjiri in summers, skip adding it.

    Makhane – Makhane or Lotus Seeds are also added. They are roasted until crisp just like another set of ingredients.

    Nuts and Seeds – We will add some nuts and seeds to make the Panjiri rich. We will add almonds, cashews, pistachios, musk melon seeds, flax seeds, and poppy seeds. You can skip one or two ingredients from the same if you are finding it difficult to get it.

    Coconut – You will need some dried coconut for the same and not the fresh one.

    Ginger Powder – Add a little dried ginger powder, which adds a unique subtle flavor, making the Panjiri even more delicious. It also gives warmth to the body.

    Others – When making it for lactating mothers, 1-2 tablespoon of Kamarkas ( sage herb or flame of the forest) can be added to it.

    How to make Panjiri?

    Heat 1 teaspoon ghee in a broad bottom pan.

    1 teaspoon 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 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.

    Gond added in the pan.

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

    Makhane added in the pan.

    Add another 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, and 2 tablespoon sliced dried coconut until they are slightly browned. Once done, take them out on the plate.

    Almonds, cashew nuts, pistachios, melon seeds, flax seeds, and coconut added in the pan.

    Now roast 1 teaspoon poppy seeds until slightly browned. Once done, take out on the plate.

    Poppy seeds roasting in the pan.

    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.

    Roasted ingredients added in the grinder.

    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.

    Coarse powder made.

    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.

    Remaining ghee heating in a pan.

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

    whole wheat flour and sooji added in the pan.

    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.

    roasted flour.

    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, 3 teaspoon ginger powder, and ½ cup powdered sugar to the flour. Use khand in place of powdered sugar if it’s available to you.

    Dry fruits powder, dry ginger powder and powdered  sugar added in the pan.

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

    Ready panjiri.

    Serving & Storage

    Panjiri is served on its own in a bowl. You can eat spoonfuls of it as a snack or dessert. Some people like to have warm milk along with it.

    You can make a big batch of panjiri and store it for up to a month in an airtight container at room temperature.

    You might also like

    • Carrot Halwa (Gajar ka Halwa)
    • Bihari Litti Chokha
    • How To Make Poori (Puri, Indian Puffed Bread)
    • Shrikhand

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Panjiri is a North Indian sweet made using whole wheat flour and lots of dry fruits. It is mostly made as prashad after pooja and also for new mothers. It can also be made into laddu by adding more ghee to it and binding it to make small balls. Here is how to make it in a traditional Punjabi way.

    Panjiri Recipe

    Panjiri is a North Indian sweet made using whole wheat flour and lots of dry fruits. It is mostly made as prashad after pooja and also for new mothers. It can also be made into laddu by adding more ghee to it and binding it to make small balls. Here is how to make it in a traditional Punjabi way.
    3.93 from 26 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 10 people
    Calories: 116kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoon ghee
    • 1 and ½ tablespoon edible gum/gond
    • 2 tablespoon foxnuts/makhana
    • 5-6 whole almonds
    • 5-6 whole cashew nuts
    • 5-6 whole unsalted pistachios
    • 1 tablespoon musk melon seeds
    • ½ tablespoon flaxseeds (optional)
    • 2 tablespoon sliced dried coconut
    • 1 teaspoon poppy seeds
    • 1 cup whole wheat flour
    • 1 tablespoon semolina/fine sooji
    • 3 teaspoon dried ginger powder/sonth
    • ½ cup powdered sugar
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    Instructions

    • Heat 1 teaspoon ghee in a broad bottom 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 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 2 tablespoon foxnuts (makhana) to the same pan and roast until crisp on medium heat. Keep stirring continuously. Once done, remove on the same large plate in which we took the puffed gond.
    • Add another 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, and 2 tablespoon sliced dried coconut until they are slightly browned. Once done, take them out on the plate.
    • Now roast 1 teaspoon 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 1 cup whole wheat flour and 1 tablespoon semolina (sooji) to it.
    • 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, 3 teaspoon ginger powder, and ½ cup powdered sugar to the flour. Use khand in place of powdered sugar if it’s available to you.
    • Mix the ingredients well. Panjiri is ready. Store it in a clean and dry container for up to a month.

    Notes

    Roast the ingredients on medium low heat for best result.
    You can more ghee and make ladoo from Panjiri.
    Adjust sugar according to your taste.

    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
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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. ridima

      February 19, 2018 at 8:34 am

      4 stars
      That’s awesome recipes thnxs

      Reply
    4. 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
    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. 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
    7. 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
    8. 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
    9. 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

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