Makhana Panjiri

Name: Makhana Panjiri
Total time: 2400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 1/2 cup Whole Wheat Flour; 1 cup Phool Makhana (Lotus Seeds); 1/2 cup pitted Dates; 1/2 cup Sugar, powdered; 1/4 cup Badam (Almond); 1/2 cup Cashew nuts; 1/2 cup Pistachios; 3/4 cup Ghee; 1 teaspoon Cardamom Powder

Inish Issac @InishKitchen

#Recipeticklers #presentation “Makhana Pnjiri ”. “Panjiri” is also known as “Dabra” a winter treat and a dry sweet delicacy prepared with common ingredients available in your pantry. As this is festive month Panjiri is made as Offering (Prashad) for Pooja. Add more ghee (clarified butter) to shape it into small balls known as “Laddu”. Panjiri is a very healthy, highly nourishing food given to lactating mothers in Punjab and other states of North India.

Inish Issac @InishKitchen

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Ingredients

40 minutes

10 servings

1 1/2 cupWhole Wheat Flour
1 cupPhool Makhana (Lotus Seeds)
1/2 cuppitted Dates
1/2 cupSugar, powdered
1/4 cupBadam (Almond)
1/2 cupCashew nuts
1/2 cupPistachios
3/4 cupGhee
1 teaspoonCardamom Powder

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Steps

40 minutes

1

To begin making the Punjabi Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter.
2

Heat a kadai with a tablespoon of ghee. To this add the Makhana and roast on medium low flame until well roasted. To check if it is well roasted, take a piece and squeeze between your fingers, it should easily crumble.
3

Now add in the Pistachios and Cashewnuts and roast well on low medium flame. Once these are roasted well, transfer it to a bowl and set them aside to cool.
4

With a pestle crush all the Makhanas until a coarse mixture is formed. Add to this minced dates and mix well.
5

Heat the same Kadai and to this add whole wheat flour and the remaining ghee. Slow roast it until the mixture turns into a light brown colour. Roasting will take time, be careful not to roast on high flame.
6

Once the flour is completely roasted, to this add the cardamom powder, brown sugar, and the roasted coarse ground mixture and mix well. Adjust the sweetness according to your taste. Switch off the flame and allow it to cool.
7

Once it is cool down, store in an airtight container at room temperature. Panjiri stays good for up to 2-3 weeks. The recipe can be doubled, the quantity of the ingredients can be varied as per your preference.
Serve Panjiri along with a glass of milk for breakfast or snack.