Hello Foodies!
Panjiri is a traditional Punjabi sweet made with whole wheat flour, powdered sugar, and lots of ghee. It is a traditional family recipe. It is prepared by the mothers for their daughters when they deliver a baby. It is supposed to give strength and energy to new mothers and also aids healing by supplementing the diet with the right amount of nutrients.
The traditional panjiri is very heavy and has a multitude of ingredients. It is good for new mothers but if anyone else wants to eat it, it won’t be really healthy considering the amount of ghee and sugar it has.
I love panjiri but given I don’t want to play around with my health, I usually prepare a lighter version of it with some nuts and less ghee and sugar. It’s a quick dessert so whenever I have an urge to eat something sweet, I make it quickly in less than 10 minutes and it’s delicious.
Let’s see how we make it.
Servings
2 Bowls
Kitchen Standing Time
10 minutes
Ingredients
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Wheat flour | 1 Cup |
| 2. | Sugar | 3/4 Cup |
| 3. | Ghee | 1/2 Cup |
| 4. | Roasted Almonds | 10 Units |
| 5. | Roasted Cashew | 10 Units |
Method
Step 1: Take a pan and roast the almonds and cashew. Take them out in a mixer jar and grind to a semi-fine powder.
Step 2: Take another pan and add ghee to it. Once the ghee turns hot, add the flour.
Step 3: Roast the flour in ghee on the lowest flame until it turns light brown. The dark brown shade will give you a bad, burnt taste. So make sure you don’t over roast it. Also, the flour will quickly turn brown on high flame and get burnt. So make sure to keep the flame low while roasting the flour.
Step 4: Now add sugar and give it a good mix, on low flame. You can also choose to add powdered sugar but sugar crystals give it a very nice texture hence I prefer to use that.
Step 5: Turn off the flame and add the nuts. Mix well.
Panjiri is now ready to be consumed. You can also store it for months and store it at room temperature. Sugar acts as a preservative and doesn’t let it go stale. It is very tasty. Whenever I make it, I make extra and store it and keep having a spoon of it after meals. Must try!