Panjiri

• Produce

  • 1 Fruits, Dry
  • 1 Ginger, Dry

• Baking & Spices

  • 1 Cardamom
  • 1 Chickpea flour
  • 1 Fennel seeds
  • 1 Poppy seeds, White
  • 1 Powdered sugar
  • 1 Semolina
  • 2 Whole wheat flour

• Nuts & Seeds

  • 1 Almonds
  • 1 Coconut, dried
  • 1 Pistachios

• Dairy

  • 1/2 cup Ghee

• Other

  • Edible gum - 3 heaped tbsp (gond

Found on sailusfood.com

Description

Ingredients

• whole wheat flour
• dry fruits

Directions

• Method for making Panjiri recipe Heat 2 tbsps ghee in a heavy bottomed vessel. Add gond or edible gum and saute on medium flame till it puffs up and changes color. Remove with a slotted spoon and set aside in a plate. In the same ghee, add the almonds and pistachios and saute for 2-3 mts and remove with a slotted spoon and set aside in the bowl. Next add khus khus and saute for 4 mts on low medium flame. Next add the grated dried coconut and saute for 3 mts and remove the khus khus and coconut mixture and set aside in a separate bowl. In the same vessel, add a tbsp of ghee, add the semolina and saute for 8-10 mts on low medium flame or till light pink in color. Remove and set aside in a separate wide plate. In the same vessel, add 2 tbsps ghee, add the besan and saute for 8-10 mts on low medium flame or till a nice aroma emanates the kitchen. Remove from vessel and add to the plate in which semolina has been placed. In the same vessel, add the remaining ghee and add the whole wheat flour. Saute on low medium flame, mixing continuously so that it does not burn. It could take a good 18-20 mts. The flour will change color and give a nice aroma. Turn off flame and remove to the plate in which semolina and besan have been placed. Next, set aside 5-6 roasted almonds and 6-7 pistachios for garnishing and grind the remaining roasted nuts to a fine powder. Remove and add to the wide plate which has the roasted wheat flour, besan and semolina. Next, grind the roasted gond, khus khus and dried coconut to a coarse powder and add to the wide plate. Next, add the ginger powder, saunf powder and cardamom powder to the rest of the ingredients and and mix well. Allow to come to room temperature. Add the powdered sugar and mix well so that all the panjiri ingredients are well combined. Cool and store in an airtight container. It has a shelf life of 45 days. At the time of serving, remove to a serving bowl and garnish with roasted almond and pistachio slivers. It can be eaten as a stand alone dish or served with warm milk. Tips   While sauteing the whole wheat flour, chickpea flour or besan and sooji, be careful that you keep mixing so that it does not burn. This is a very important step to a good tasting panjiri.   You can add a heaped tbsp of melon seeds. Roast them along with khus khus and grind to a fine powder.   You can also add 1/3 cup of makhana or puffed lotus seeds. Roast them in 2 tbsps ghee till golden color and grind with gond to a coarse powder.   You can add roasted cashewnuts and raisins or khismish.   If preparing for your children, omit gond, dried ginger powder and khus khus as these spices increase body heat.