Dry fruits Panjiri

Name: Dry fruits Panjiri
Cuisine: American
Ingredients: 1 cup Whole Wheat Flour; 1/2 cup Sugar, powdered; 1/2 cup ghee + for frying Gond and Makhanas; 2 tablespoons Gond; 1/3 cup Phool Makhana; 1/4 cup Badam (Almond); 1/4 cup Cashew nuts; 1 tablespoon Melon seeds; 2 tablespoons watermelon seeds; 1/2 teaspoon Dry ginger powder; 1/2 teaspoon Nutmeg powder; 1/2 teaspoon Cardamom Powder (Elaichi)

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 14
#Week 14
#Date 3rd June

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 14
#Week 14
#Date 3rd June

Saved

Ingredients

1 cupWhole Wheat Flour
1/2 cupSugar, powdered
1/2 cupghee + for frying Gond and Makhanas
2 tablespoonsGond
1/3 cupPhool Makhana
1/4 cupBadam (Almond)
1/4 cupCashew nuts
1 tablespoonMelon seeds
2 tablespoonswatermelon seeds
1/2 teaspoonDry ginger powder
1/2 teaspoonNutmeg powder
1/2 teaspoonCardamom Powder (Elaichi)

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Steps

1

Heat a kadai Add ghee on medium-low flame, and make sure the ghee is well heated.To this add the gondh crystals and stir them occasionally, until they puff up well.Once they have puffed up, turn off the flame and remove the puffed gondh in a plate and set aside.
2

Next add the makhana until well fried.Keep aside.
3

Likewise use a tablespoon of ghee each and roast the almonds, cashews.
Once these are roasted individually, and set them aside to cool. Grind half of them and fried Gond into a fine powder.
4

Now arrange all ingredients accordingly.
5

Heat the remaining ghee in the kadai on medium-low flame, add the whole wheat flour and roast until the mixture turns into a light brown colour. Add melon seeds roast for one minute.
To this add the dry ginger powder, nutmeg and cardamom powder, powdered Gond,dry fruits,makahanas mix well and allow it to cool.
6

Once cooled add in the sugar powder and adjust the sweetness according to your taste.
7

Mix well until combined and store in an airtight container for 2-3 weeks.