How to Make Panjiri

Ingredients:

Walnuts: 1/4 kg

Almonds: 1/4 kg

Pistachio: 1/4 kg

Cashew Nuts: 1/4 kg

Coconut: 1/4 kg

Pumpkin Seeds: 1/4 kg

Babool Gum (Gond Babool): 100 grams

Tragacanth Gum Herb (Gond Katira): 100 grams

Fox Nuts: 1/4 kg

Semolina: 1/4 kg

Pure Ghee: 1/2 kg (or as much you like)

Icing Sugar: 1/4 kg (or as much you like)

Method

Fry pistachios, cashew nuts, fox nuts, walnuts, almonds, coconut, char magaz
(pumpkin seeds), babool gum and tragacanth Gum Herb separately in a frying pan.

Roast semolina in 2 tablespoon ghee until it gives aroma and becomes brown in
color.

Grind all the fried ingredients separately (thick).

Mix semolina and ground ingredients in a bowl.

Add 2 tablespoon ghee in wok and mix all ingredients well again.

Once all ingredients are heated, add icing sugar and stir spoon for 3 to 4
minutes.

Once mixed, healthy panjiri is ready.

Remove from stove and cool at room temperature.

Store in air tight jar to preserve for long time.

How to Make Panjiri at Home

Ingredients:

1. Semolina 1/2 kg

2. Ghee 1/2 kg

3. Gurr 1 kg

4. Kamarkas 50 gm

5. Gum Arabic (Acacia) 100 gm

6. Almond 250 gm

7. Pistachio 250 gm

8. Char Magaz 50 gm

9. Raisins 50 gm

10. Desiccated coconut 1/2 cup

 11. Dry ginger 1 tsp

12. Green cardamom 1 tsp

13. Water 1/4 cup

Method:

Take a pan; add gurr, half ghee and water, cook until gurr
dissolves.

Take another pan, add remaining ghee and fry semolina with
cardamom until its golden brown.

Fry pistachio, almond and raisins in 2 tbsp of ghee, then

grind coarsely.

Fry gum in separate pan and grind.

Now take a big sized bowl, and add fried semolina, ground
nuts, kamarkas, ground gum, raisins and dry ginger, mix
well.

Then add syrup and mix well.

Keep in clean and dry jar.

Enjoy this panjiri with tea or for breakfast during winter.