Panjeri
Want to share punjabis best traditional recipe;;
Panjiri is an excellent winter treat prepared in khalis ghee , semolina and nuts.
My family’s favourite that has been passed down from generations to generations . My grandma prepared this panjiri for my mom and all phophos and then my mom prepared for we sisters and my all bhabhis.
It has many health benifits•••
•••Highly nourishing for a lactating mother.
•••This traditional recipe needs patience.
•••So cook with ease .
•••You’ll love the combination of flavours.
•••It’s a winter treat , should be carefully consume in summers .
Panjeri
Want to share punjabis best traditional recipe;;
Panjiri is an excellent winter treat prepared in khalis ghee , semolina and nuts.
My family’s favourite that has been passed down from generations to generations . My grandma prepared this panjiri for my mom and all phophos and then my mom prepared for we sisters and my all bhabhis.
It has many health benifits•••
•••Highly nourishing for a lactating mother.
•••This traditional recipe needs patience.
•••So cook with ease .
•••You’ll love the combination of flavours.
•••It’s a winter treat , should be carefully consume in summers .
Open in Cookpad AppSteps
- 1
Begin your steps by cleaning all nuts.
- 2
Take 2-3 tbsp khalis ghee in a pan and fry phool makhanay light brown on medium flame. Be careful not to burn them.
- 3
All steps need patience and on a low to medium flame.
- 4
Remove from ghee and keep aside.
- 5
Now add goondh in same ghee and slowly cook it. Be patient.
- 6
This process needs patience and goondh slowly puff up in the ghee.
- 7
When the cracking stops it means it is done.
- 8
Remove from the ghee and let it cool then grind coarsely.
- 9
Almonds, cashews, pistachios
- 10
Coconut chopped
- 11
Roast all the nuts on low flame for a minute.
- 12
Roast coconut slices or cut as you like and add char maghaaz (melon seeds)and keep aside. Fry raisins in a little ghee for a minute,
- 13
Add sooji with ghee and stir continuously till it's colour changes. This process take at least 40-45 minutes. Add elaichi powder at this stage. Soji colour changes to little dark with good aroma.
- 14
Coarsely grind all nuts & mix all nuts, char maghaz, goondh.
- 15
Mix sooji in nuts mixture. Let this cool down to room temperature.
- 16
Now Add gurr or sugar. Mix well.
- 17
Add coconut and mix well and adjust sweetness according to your taste.
- 18
- 19
When completely cooled then stored in airtight glass jars.
- 20
Best for 4 months.
- 21
So healthy and very tasty. A must try recipe.
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