About the Recipe
Ingredients
2 cups whole wheat flour (atta)
¾ cup Madhusudan Desi Ghee
¾ to 1 cup powdered sugar or boora, according to taste
½ cup almonds, roughly chopped
½ cup cashews, roughly chopped
¼ cup raisins
¼ cup edible gum (gond)
¼ cup makhana, roughly broken
¼ cup grated or desiccated dry coconut
2 tablespoons melon seeds
1 teaspoon dry ginger powder (sonth)
½ teaspoon green cardamom powder
2 tablespoons additional Madhusudan Desi Ghee, if required for frying the gond and nuts
Preparation
Step 1: Prepare the Dry Fruits
Heat a small quantity of Madhusudan Desi Ghee in a heavy-bottomed kadai.
Add the almonds and cashews and roast them gently on a low flame until aromatic. Remove and keep aside.
Lightly roast the makhana until crisp.
Add the raisins towards the end and remove them as soon as they begin to puff slightly.
Step 2: Fry the Gond
Add a little more ghee to the pan.
Fry the gond in small batches on low to medium heat. The gond will puff up and become light and crisp.
Remove it from the pan and allow it to cool before crushing it gently.
Step 3: Roast the Atta in Madhusudan Desi Ghee
Add the remaining Madhusudan Desi Ghee to a heavy-bottomed kadai.
Once the ghee melts, add the whole wheat flour.
Roast the flour patiently over low heat, stirring continuously.
This is the most important step of the Panjiri recipe.
Continue roasting until the atta changes to a beautiful golden-brown colour and develops a deep, nutty aroma. Traditional Panjiri relies on slow roasting to eliminate the raw taste of the flour and develop its characteristic flavour. Dassana's Veg Recipes
Step 4: Add Coconut and Seeds
Add the desiccated coconut and melon seeds.
Continue roasting for another 2–3 minutes on low heat.
Step 5: Add Gond and Dry Fruits
Add the crushed gond, roasted almonds, cashews, makhana and raisins.
Mix everything thoroughly.
Add:
Dry ginger powder
Cardamom powder
Mix again so that the flavours are distributed evenly throughout the Panjiri.
Step 6: Add the Sugar
Turn off the heat and allow the mixture to cool slightly.
Do not add powdered sugar while the mixture is extremely hot, as it may melt and change the dry, crumbly texture of the Panjiri.
Once the mixture is warm, add powdered sugar or boora gradually and mix thoroughly.
Your Madhusudan Desi Ghee Panjiri is ready.