Panjiri Recipe ( Winter & Prasad Versions)

Here’s a traditional punjabi Panjiri recipe that can take two variations depending on what you are in the mood for. The first version is perfect as "warming" winter food. The second version is a simpler take, that is often made on Indian festivals- with a few ingredients omitted to suit the celebratory nature of the dish. While both panjiri versions share a similar base, few adjustments make them versatile for different occasions.

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Traditional indian sweets (mithai) are labor of love but the end result is so rewarding. Whenever I returned home from the hostel, I was welcomed by the familiar aroma of panjiri that Mom had lovingly prepared earlier that day. After months of hostel food, it’s comforting scent felt like a warm hug.

Panjiri

Panjiri or panjeeri is made by slow roasting atta (wholewheat flour) in desi ghee until aromatic and golden. It is then enriched with an assortment of ghee-roasted nuts, dry fruits, seeds, and edible gum (gond). This rustic sweet is often made in north indian homes during winter season.

My introduction to postpartum-friendly panjeeri recipe came after the birth of my older daughter. Growing up, we enjoyed a very simple version made with wheat flour and nuts only. A bowl of panjiri paired with a cup of badam milk was our breakfast often.

Making panjeeri is not complicated at all, but it is a careful and deliberate process that demands time and patience. The art lies in slow-roasting the atta (whole wheat flour) in an iron kadai until every grain transforms into a perfect golden brown, releasing a nutty aroma. This step is a true test of patience, as there’s no rushing it.

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The process doesn’t end with the roasting; it requires another moment of restraint—waiting for the roasted atta to cool just enough to mix in the sugar without causing it to melt. This is crucial for maintaining the granular texture that defines panjeeri.

Those small granules that you see in the images, represent the perfect balance between tender sweetness and the slightly coarse, nutty richness of the roasted atta.

Ingredients

Edible Gum Crystals (Gond)

If you're making panjiri during the winter months, I highly recommend incorporating edible gum (gond) for its warming and nourishing properties. Edible gum is readily available at Indian grocery stores or online. When purchasing, ensure the package explicitly marks "edible," as there are various types of gum, not all suitable for consumption.

Proper preparation of edible gum is essential for its texture and effectiveness. First, check that the granules are completely dry—moist gum won't puff up as it should and may stick stubbornly to the cooking pot. When frying the gum in ghee, use low heat to ensure it cooks all the way through. High heat can cause the outer layer to puff up while the inside is raw.

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Ingredient Notes

1. Sugar - Traditional panjeeri uses khand(rock sugar) but I wasn't able to find it so I used regular granulated sugar. If you use sugar crystals at home, grind the sugar before adding or use boora.  Don't use powdered sugar from baking aisle. You can also use jaggery powder (gud) or a combination of both for a more natural sweetness.
2. Seeds - I use white sesame seeds, melon seeds, pumpkin seeds & golden flax seeds. You could omit the seeds you don't prefer. Brown flax seeds are fine to use. Sunflower seeds can be added too.
3. Coconut - Traditionally, sliced dried coconut is used. However, I had dessicated coconut in my pantry and I used it up. You could use dried coconut flakes too. 
4. Semolina- I use coarse semolina. However fine semolina can be used too.

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Recipe Tips

1. Before you begin making panjeeri, gather all your ingredients and have them prepped and measured. With its 10-15 ingredients, having a proper mise en place not only keeps you organized but also makes the cooking process enjoyable.
2. One thing I won’t recommend is skimping on ghee. Ghee is the heart of panjeeri, lending it a rich flavor and luscious texture. Without enough ghee, the panjeeri may turn out sticky and dry.
3. When it comes to roasting, use a large heavy-bottomed, wide mouthed kadai or skillet, with iron or cast iron being the best choices. These retain and distribute heat evenly, ensuring that every ingredient roasts to perfection. Roast everything on medium low heat while stirring continously. This brings out the nutty flavor of this sweet.
4. Patience is key when making panjeeri. The process cannot be rushed. Choose a slow day or set aside 1.5 to 2 hours. It’s well worth the effort!
5. You can also customize the texture. I personally like it with a lot of texture. So I grind only half of the nuts and leave the rest whole. However, you can coarsley grind all the nuts before adding.
6. This recipe can be easily made vegan by using coconut oil instead of ghee. There's a pronounced coconut taste in that version.

How To Make Panjiri

Toast & Prepare The Nuts & Edible Gum

1. Add 2 tablespoon ghee to a heavy iron pot(I use 10 inch cast iron kadai). Let heat on low flame. Add all the raw nuts(cashews, almonds, walnuts and pistachios) and toast until crispy and lightly golden. Transfer the nuts to a plate using a slotted spoon. Set aside to cool.
2. To the remaining ghee in the kadai, add the raisins and fry for 10-15 seconds or so until they plump up slightly. Take out in a seperate plate.Set aside.
3. Add 2 tablespoon of ghee to the kadai, let melt and add the phool makhana (lotus seeds/fox nuts). Toast until lightly golden. Take out and place in the same plate as nuts. Leave to cool.

4. Melt 2 tablespoon of ghee in the same pot. Keep stove on low-medium heat and add the gond. Fry while stirring continously until its puffy. It takes a 3-5 minutes to fry properly. You will hear crackling sounds.
5. Make sure that the gum crystals are fully puffed up else they be sticky while eating. Once puffed, transfer puffed gond to a seperate plate and let cool. rush the cooled gum using mortar pestle. 

Roast Semolina, Seeds & Atta

6. Add 2 tablespoons of ghee and let melt. Add semolina and while stirring continuously, roast it for 3-5 minutes until it’s pinkish golden. Add the desiccated coconut, all the seeds (sesame seeds, flax seeds and pumpkin seeds) and toast with semolina for another 2-4 minutes.

7. Next, add the poppy seeds and fennel seeds and toast for a minute taking care that not to burn.
8. Transfer everything to a large bowl(large enough to hold all the other ingredients including atta).

9. Melt remaining ghee in the same pot and add atta to the cooking pot. On low heat, stirring often, roast the atta. It will take anywhere between 15-20 minutes to roast the process. Don't rush or turn on high flame else atta will have raw taste or get burnt.
10. Once the atta is roasted, transfer it on top of the semolina mixture. Let atta cool down.

Assemble The Panjeeri

11. To a food processor fitted with metal blade, add half of the toasted nuts and makhana. Crush to a coarse powder.
12. Add cooled gond to a mortar pestle or a small blender jar and grind to a powder.

13. Now add all the crushed nuts, whole nuts, gond powder to the roasted atta. By now the atta should be lightly warm to touch.
14. Add the sugar on top of atta. Sprinkle the dry ginger powder and cardamom powder.
15. Start mixing everything with gentle hands. Don’t squeeze or squish. The panjeeri mixture should resemble a crumble. If you feel that the mixture is dry, add extra melted ghee. To check if the right amount of ghee has been added, try to make a ball of the atta, it should bind together loosely into a ball/laddu shape.

16. Store in an airtight container at room temperature during winter months for 3-5 weeks. Always use clean and dry spoon to serve. Panjiri is best enjoyed with warm milk. You can also serve it with carrot milk or badam milk.

Prasad Panjri Version

The entire step-by-step process of making this recipe remains the same, with just a few modifications to the ingredients. This version is simplified and uses fewer ingredients, making it more straightforward while still retaining its deliciousness.

In this variation, the following ingredients are omitted:- gond, semolina, ginger powder, fennel seeds, and poppy seeds. Toast the coconut ligthly on low eat like as you toast the other nuts. Hence the preparation process is simpler and result in a lighter panjeeri that focuses on the core flavors of toasted nuts, makhana (fox seeds),desiccated coconut, and roasted atta. You may add some torn tulsi (holy basil) leaves at the end.

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