Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Panjiri

Traditional Recipe 7: Panjiri recipe

🧺 Ingredients

• Whole wheat flour: 150g
• Barley flour (jau): 100g
• Desi ghee: 180ml
• Jaggery (gur, crushed): 180g
• Dry fruits (chopped): 120g (almonds 50g, cashews 40g, raisins 30g)
• Seeds: 60g (sesame seeds 20g, pumpkin seeds 20g, sunflower seeds 20g)
• Cardamom (green, crushed): 3g
• Nutmeg (grated): 2g
• Cinnamon powder: 1g
• Salt: 1g

👩‍🍳 How to make Panjiri

1. Heat ghee (180ml) in a large, heavy-bottomed pan over low heat (120°C).
2. Add whole wheat flour (150g) in small handfuls, stirring constantly to avoid lumps.
3. Continue cooking over low heat (120°C) for 10-12 minutes, stirring frequently, until flour turns light golden-brown and becomes fragrant.
4. Add barley flour (100g) in small handfuls, stirring constantly. Cook for another 5-6 minutes until barley flour also turns light golden and fragrant.
5. Add chopped dry fruits (120g), stir well. Cook for 1-2 minutes until fragrant.
6. Add all seeds (60g), stir well. Cook for 1 minute.
7. Add crushed jaggery (180g) in small portions, stirring thoroughly after each addition to distribute evenly and prevent lumps.
8. Add crushed cardamom (3g), grated nutmeg (2g), cinnamon powder (1g), and salt (1g). Mix well.
9. Remove from heat and let cool for 15-20 minutes until it's cool enough to handle but still warm.
10. Divide into 15 equal portions. Roll each portion into a tight ball or shape into traditional laddoo form using your palms.
11. Serve at room temperature or slightly warm. Panjiri will keep in an airtight container for 2-3 weeks.

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