Makhana Panjiri

Name: How to cook Makhana Panjiri - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Inish Issac

Makhana Panjiri

#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.

Ingredient

Food ration :

10 servings

Cooking time :

40 minutes

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

Cooking instructions

* Step 1

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

* Step 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.

* Step 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.

* Step 4

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

* Step 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.

* Step 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.

* Step 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.