Punjabi Panjiri (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 (vegetarian).

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.

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

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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