Panjiri Recipe | How to Make Panjiri

This is panjiri recipe that was made every Janmashtami in my home. It is so delicious and healthy as well.

I have some very fond memories of panjiri or panjeeri as it was made by my mum. She made it without fail every Janmashtami.

While she fasted, she prepared these gorgeous delicacies that we gorged on.

Panjiri recipe includes whole wheat flour, ghee and dry fruits and is incredibly delicious.

Not only can you make it as prasad to offer to the deity but it tastes good as a regular sweet. It is healthy too and don't hesitate to give it to your kids with some warm milk.

You may also like: sabudana khichdi, kachche kele ke kebab. khatta meetha kaddu.

Must make it more often. Here's how to make panjeeri my way:

Step-by-step Pictures

Take atta or whole wheat flour in a kadhai

Roast on low flame for 12-15 minutes till golden brown.

Add ghee and roast some more.

Add dry fruits and mix well.

Add powdered sugar after it has cooled down.

Your tasty panjiri is ready to eat. Enjoy it with your family.

Here's the recipe card:

📖 Recipe Card

Panjiri Recipe

Rachna Parmar

A delicious Indian sweet made with whole wheat flour, ghee and dry fruits. Perfect when you are fasting or otherwise.

5 from 7 votes

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Cook Time 25 mins

Total Time 25 mins

Course Desserts

Cuisine Indian, North Indian | UP style

Servings 16 servings

Calories 137 kcal

servings

Ingredients

 

1x2x3x

• 1.5 cup whole wheat flour
• 6 tbsp. ghee
• 0.75 cup sugar or bura powdered
• 15 cashews
• 15 almonds roasted
• 15 raisins optional
• 15-20 sugar batashe

Instructions

 

• Heat a kadhai or pan. Put 1.5 cup whole wheat flour in it. Roast on low flame for 12-15 minutes till it turns golden brown and gives off a lovely aroma.
• Now add 6 tbsp. ghee to this and mix well with the roasted flour. Roast for about 5 more minutes. 
• Add cashews and roasted almonds to this mix and continue to stir. Add raisins too if using. Cook on low flame for about 5 minutes more till it looks like sand and there is no raw smell.
• Take it off the heat and let it cool. When almost at room temperature, add powdered sugar in batches and mix well.
• Vary the quantity of sugar as per your taste. I don't like my sweets very sweet.
• Garnish with some sugar batashe and serve. Your lovely panjiri is ready to consume.

Notes

Don't ever roast on a high or medium flame. It will unevenly cook the atta and ruin its taste.

You can store panjiri at room temperature for upto two weeks. It does not spoil at all.

You can use any mix of dry fruits that you like. Make sure nothing is moist.

Vary the quantity of sugar used as per taste.

Bura or khand which are local sugar can also be used.

Nutrition

Calories: 137kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 14mgPotassium: 60mgFiber: 1gSugar: 9gCalcium: 6mgIron: 0.5mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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