Panjiriis 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.
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.
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.