Authentic Panjiri Recipe – Wheat Flour, Gond & Makhana Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Panjiri Recipe – Wheat Flour, Gond & Makhana Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Panjiri. It’s more than just a sweet treat; it’s a symbol of warmth, nourishment, and tradition in Indian households. I remember my grandmother making this every year for special occasions, and the aroma would fill the entire house. Now, I’m excited to pass on her wisdom (and a few of my own tweaks!) to you.

Why You’ll Love This Recipe

This Panjiri recipe is special because it’s packed with goodness. We’re talking energy-boosting ingredients like wheat flour, ghee, and a wonderful mix of nuts and seeds. It’s traditionally given to new mothers, offered as prasad during religious ceremonies, and enjoyed during festivals. Plus, it just tastes amazing – a comforting blend of sweet, nutty, and slightly spiced flavors. It’s a little bit of sunshine in every bite!

Ingredients

Here’s what you’ll need to make this delightful Panjiri:

• 1 cup Wheat flour (approx. 120g)
• ¾ cup Sugar (approx. 150g) – adjust to your sweetness preference!
• ¾ cup Ghee (approx. 170g) – the heart and soul of this recipe
• ½ cup Char magaz (Mixed melon seeds) (approx. 75g)
• ½ cup Phool makhana (Puffed lotus seeds) (approx. 50g)
• ½ cup Gond (Edible gum) (approx. 50g)
• 2 tablespoons Almonds (approx. 15g)
• 2 tablespoons Cashews (approx. 15g)
• 2 tablespoons Raisins (approx. 20g)
• 1 teaspoon Cardamom powder (approx. 2g)
• 1 teaspoon Dry ginger powder (sonth) (approx. 2g)

Ingredient Notes

Let’s talk about some of these key ingredients!

• Gond (Edible Gum): Don’t be intimidated by this one! Gond is a powerhouse of energy and is traditionally given to new mothers to help with recovery. It’s also great for boosting immunity.
• Char Magaz (Mixed Melon Seeds): This blend usually includes watermelon, muskmelon, and cucumber seeds. They’re rich in nutrients and add a lovely texture.
• Phool Makhana (Puffed Lotus Seeds): These light and airy seeds are a fantastic source of protein and antioxidants. They add a delicate crunch to the Panjiri.

Regional Variations: Panjiri isn’t a one-size-fits-all recipe! Some families add different nuts like pistachios or walnuts. Others might include a touch of saffron for a beautiful color and aroma. Feel free to experiment and make it your own. My friend’s family always adds a sprinkle of grated coconut – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of ghee in a pan. Roast the cashews until they turn golden brown and fragrant. Remove and set aside.
2. Next, roast the almonds in the same pan until golden. Then, roast the raisins separately until they plump up. Set these aside too.
3. Now for the gond! Fry the gond in ghee until it puffs up like popcorn. Be careful, it can splatter! Once puffed, cool it down and coarsely powder it.
4. Roast the char magaz in 1-2 teaspoons of ghee until you hear it start to pop. Transfer it to a plate to cool.
5. Sauté the phool makhana in 1 teaspoon of ghee until it becomes crisp. You can crush a few to check for crispness.
6. In a separate pan, roast the wheat flour in 2 tablespoons of ghee until it’s aromatic and turns a lovely golden brown color. This step is crucial for that delicious nutty flavor.
7. Finally, combine the roasted flour, powdered sugar, all the roasted nuts and seeds, cardamom powder, and dry ginger powder in a large bowl.
8. Mix everything thoroughly until well combined. That’s it! Your Panjiri mixture is ready.

Expert Tips

• Don’t rush the roasting process. Roasting the ingredients properly is key to developing the best flavor.
• Use good quality ghee. It really makes a difference!
• Adjust the sugar to your liking. I prefer a slightly less sweet Panjiri, but feel free to add more if you have a sweet tooth.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend like almond flour or a mix of rice and sorghum flour. You might need to adjust the amount of ghee slightly.
• Spice Level Adjustment: If you love a bit more warmth, increase the dry ginger powder to 1 ½ teaspoons. Or, for a milder flavor, reduce it to ½ teaspoon.
• Festival Adaptations: During Karwa Chauth, some families add a pinch of saffron. For Diwali, you can add a few strands of kesar (saffron) soaked in warm milk. It’s often given to new mothers after a baby shower as well.

Serving Suggestions

Panjiri is best enjoyed in small portions. It’s a rich and nourishing treat! You can serve it as prasad, offer it to guests, or simply enjoy it with a cup of chai.

Storage Instructions

Store the Panjiri in an airtight container at room temperature. It can stay fresh for up to a month!

FAQs

What is Panjiri traditionally used for?

Traditionally, Panjiri is given to new mothers to help them regain strength and energy after childbirth. It’s also offered as prasad during religious ceremonies and enjoyed during festivals.

Can I use a different type of flour for Panjiri?

Yes, you can! While wheat flour is traditional, you can experiment with other flours like almond flour or a gluten-free blend.

How do I know when the Gond is properly fried?

The gond will puff up like popcorn and become light and airy. Be careful, as it can splatter while frying.

What are the health benefits of including Gond in Panjiri?

Gond is a great source of energy and is believed to help with recovery after childbirth. It’s also rich in calcium and other essential nutrients.

Can I make Panjiri without using ghee? If so, what can I substitute?

You can substitute ghee with coconut oil or a vegan butter alternative, but the flavor will be slightly different. Ghee really adds a unique richness to the Panjiri.