Panjiri is a North Indian sweet and 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 to make small balls. Here is how to make panjiri in a traditional Punjabi way.
Panjiri is a very healthy, highly nourishing food given to new mothers in Punjab and other states of North India. The ingredients in the dish are thought to help them heal, increase breast milk and speed up the recovery process. Don’t you agree with me?
It is also treated as a nutritional supplement, given when people are sick or need to gain strength. 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. BTW Moong Dal Halwa is also one of my favorite dishes to have as snack or dessert.
I remember my mom making box full of Panjiri just at the onset of winters and the box was always replenished with new stock through out 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 in eating Panjiri, just add some more ghee and bind them to make small bite sized ladoos.
Also called Dabra, Panjiri is a calorie high sweet, that is loaded with the goodness of ghee and dry fruits. Drooling right? Panjiri is also very popular in North Indian Poojas and some people make Panjiri Barfi too for the prasad.
Making Panjiri 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 Panjiri recipe.
The dish is similar to Sooji Ka Halwa made with semolina and Gur Ka Halwa. Here is how to make Panjiri in a traditional way.
Where to buy ingredients to make Panjiri?
If you stay in India, the ingredients to make Panjiri are easily available in any grocery store. Sometimes, edible gum is not easily available or is not clean. I like to buy it from here online. You can also buy Makhana and Melon Seeds online.
If you stay in the US, here is where you can buy, Edible Gum, Makhana and Melon Seeds from.
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How to make Panjiri Step by Step
Heat some ghee in a pan.
Roast gond in it until puffed up.
Add makhana in the same pan and roast until crisp.
Add some more ghee and roast almonds and cashew nuts.
Roast melon seeds in the same ghee.
Next roast coconut until slightly browned.
Roast pistachios until browned.
Roast flax seeds.
Now roast poppy seeds until slightly browned.
Take out all the ingredients in a plate and let them cool.
Add the roasted ingredients in a blender.
Blend to make coarse powder.
Heat ghee in a pan and add flour to it.
Fry the flour until slightly browned.
Add the ground dry fruits and powdered sugar in the flour.
Mix the ingredients well.
Panjiri Recipe

Panjiri Recipe
Panjiri is a sweet made using whole wheat flour and dry fruits. It is mostly made as prashad after pooja and also for new mothers.
Ingredients
- 1 cup Whole wheat flour
- 1 tbsp Sooji
- 1/2 cup Powdered sugar
- 1/2 cup Dried ginger powder
- 2 tbsp Ghee
- 1 and 1/2 tbsp Gond
- 2 tbsp Makhane
- 5-6 Almonds
- 5-6 Pistachios
- 2 tbsp Dried coconut Sliced
- 5-6 Cashew nuts
- 1 tbsp Musk melon seeds
- 1/2 tbsp Flaxseeds
- 1 tsp Poppy seeds
Instructions
Heat 1 tbsp ghee in a pan.
Roast gond until puffed.
Take out on a plate.
In the same ghee, roast the makhana until crisp.
Take out on a plate.
Add another tsp of ghee in the pan.
Roast almond, cashew nuts, pistachios, coconut, musk melon seeds and flax seeds.
Take out on a plate.
Roast poppy seeds until browned.
Take out on a plate.
Let the dry fruits cool down.
Grind them to make a coarse powder.
In the remaining ghee, roast whole wheat flour and sooji until golden brown.
Remove the pan from heat and let the mixture cool.
Keep mixing through out the process.
Once the flour mixture is cooled, add powdered sugar, dry ginger powder and ground dry fruits.
Mix well.
Store in an airtight container for up to 2 weeks.
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ramesh a puranik
very nice
msnehamathur
Thnx Ramesh.
ridima
That’s awesome thnxs
Neha Mathur
Thnx Ridima. Do let us know how can we improve to get 5 stars from you.
ridima
That’s awesome recipes thnxs
Pure panjeeri Herbs
Very nice and good elborative detail of receipie. Very very good. I like it.
Neha Mathur
Thnx 🙂
Kavaljit
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.
Neha Mathur
Good to know you liked the base recipe. It’s always good to customise recipes according to ones needs.
Maria
Can we store panjeeri in freezer?
Neha Mathur
Yes sure, you can.
Sundari Giri
Neha loved your version of Panjiri, you have explained it so well and also liked the inclusion of makhan, flax seeds, and gum 👌👌👌
Neha Mathur
I am so happy to hear this Sundari 🙂
UmmeRafay
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.
Neha Mathur
Thanks. Do try and leave your feedback 🙂