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Zubda Malik
By Zubda Malik

Panjeeri (Panjiri)

22 steps
Prep:30minCook:1h
This classic winter dish is nourishing, energising and immunity booster, which is prepared by roasting semolina in a ghee along with loads of roasted healthy nuts and spices.
Updated at: Mon, 11 Dec 2023 20:56:11 GMT

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Instructions

Step 1
Heat a large nonstick pan or skillet over low-medium heat. Once hot, heat 2 tablespoon of ghee, and allow it to melt completely. Add the almonds, cashews, pistachios , walnuts, and coconut slices. Roast for 6-7 minutes, until they are lightly golden and you can smell the nutty aroma. Use a spoon to remove the nuts and place in a medium bowl to cool down. Make sure don't over roast because the nuts may taste bitter in panjiri. If some ghee left , remove it and wipe clean the pan to use it again.
Step 2
Lower the heat and heat 1 tbsp of ghee. Add the raisins and roast for 2 minutes, until they puff up and change color. Remove from the pan if needed.
Step 3
Add the flax , melon & pumpkin seeds to the pan and stir to mix. Cook for a minute or two until you heat a crackling sound.Remove from the pan and transfer to the bowl.
Step 4
Heat another tbsp of ghee and add the goond . Goond will puff in ghee. Roast and stirring often for 5 minutes until crystals will change the colour and look more whitish , puff to almost double in size and become soft. Remove and set these aside in a bowl.
Step 5
Heat 2 tbsp of ghee and add the phool makhana . Roast for 7-8 minutes, until they turn slightly golden and crispy. Using a slotted spoon to remove the roasted makhana from the pan and set it aside.
Step 6
Heat 1/4 cup of ghee and add the semolina . Stir the semolina continuously and roast for 10-12 minutes until it turns lightly golden brown and fragrant. Remove from heat and place into the large bowl.
Step 7
In a food processor, add the mixed nuts and coconut slices into the food processor and pulse to chop until they have a coarse but you can fine grind it but not into a paste according to your preference. Add in the same bowl of semolina. I kept 1/4 cup aside for garnishing later .
Step 8
Add the phool makhana and blitz until they have a coarsely consistency but not too chunky. Add in the same bowl.
Step 9
Add flax , melon & pumpkin seeds in a food processor and grind these into rough bits. And set aside 1/4 cup for later use.
Step 10
Add goond, kamarkas and fennel seeds in the process and pulse into a finely grind.
Step 11
Transfer the roasted raisins to the bowl.
Step 12
In a pan add jaggery and water, stirring often, and cook until fully jaggery fully melted and start bubbling. But don’t over cook to make it a thick syrup. Remove from the heat and set aside to cool down slightly. Sieve through jaggery syrup in to the bowl.
Step 13
Wear gloves or wash hands before mixing. Mix to combine all the prepared ingredients until well combined.
Step 14
Allow to cool down completely at room temperature. Store in an airtight container. Shelf life on room temperature up to two month and in refrigerator up to six months.
Step 15
Note: I use the kamrkas like this but you can, heat up 1 tbsp of ghee and kamarkas toast for 2-3 minutes, until it has a red hue.
Step 16
Do NOT use cooking oil in place of ghee to make panjeeri. However, you can substitute coconut oil for ghee.
Step 17
While roasting the ingredients, don't roast on high heat or increase the heat to speed up the process other panjeeri will have a bitter after taste.
Step 18
I use coarse semolina, if you want to make panjeeri balls use fine semolina.
Step 19
Semolina can burn very easily so make sure to keep stirring it. After turning off the heat , remove immediately to another bowl.
Step 20
I prefer some texture to my panjiri so I coarsely grind the ingredients but, you can grind them fine especially if you are making it for kids or elderly people.
Step 21
Instead of jaggery syrup you can add fine brown sugar in a bowl after adding semolina. Or use dates and grind with goond.
Step 22
Wipe the pan after every use if needed.

Notes

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