Badam Panjiri Recipe (Almond Panjiri)

A brass bowl filled with grainy, light brown Badam Panjiri garnished with sliced almonds, pistachios, and dried rose petals, placed on burlap cloth with a small dish of rose petals nearby.

5 from 1 vote

Badam Panjiri Recipe (Almond Panjiri)

Badam Panjiri is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

1 cup whole almonds
2 tablespoons ghee divided, replace with coconut oil for vegan
2 tablespoons crushed edible gum (gond)
2 tablespoons fox nuts (makhana)
5-6 whole cashew nuts
5-6 whole unsalted pistachios
1 tablespoon musk melon seeds (magaj)
½ tablespoon flax seeds (alsi ke beej) optional
2 tablespoons thinly sliced dried coconut
1 teaspoon white poppy seeds (khus khus)
3 teaspoons dried ginger powder (sonth)
½ cup powdered sugar

US Customary - Metric

Instructions

Add whole almonds to a grinder or a food processor and pulse to make a corse powder.
Do not grind a lot at one go otherwise, the almonds will get heated and release their oil and become pasty.
Keep the powder aside.
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, 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 makhana to the same pan and roast until crisp. Keep stirring continuously. Once done, remove it on the same large plate in which we took the puffed gond.
Add another 1 teaspoon of ghee to the same pan and roast cashew nuts, pistachios, melon seeds, flax seeds, and coconut until they are slightly browned. Once done, take them out on the plate.
Now roast 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 almond flour and 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, ginger powder, and sugar to the flour.
Mix the ingredients well. Panjiri is ready. Store it in a clean and dry container for up to a month.

Notes

To powder the sugar, add granulated sugar to a grinder and grind until a fine powder is made. You can also substitute sugar with powdered jaggery as an alternative.

Nutrition