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).

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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
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.

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.

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.

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.

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


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.

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.

Frequently Asked Questions
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

Punjabi Panjiri Recipe (Panjeeri)
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
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.
Mansi
Loved the detailed recipe and the 3x measurements.
Neha Mathur
Happy to hear 🙂
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 🙂
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 🙂
Maria
Can we store panjeeri in freezer?
Neha Mathur
Yes sure, you can.
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.
Pure panjeeri Herbs
Very nice and good elborative detail of receipie. Very very good. I like it.
Neha Mathur
Thnx 🙂
ridima
That’s awesome recipes thnxs
ridima
That’s awesome thnxs
Neha Mathur
Thnx Ridima. Do let us know how can we improve to get 5 stars from you.
ramesh a puranik
very nice
msnehamathur
Thnx Ramesh.
Yasmin Kazi
Can u make this with jaggery?
Neha Mathur
You can add powdered jaggery.