Punjabi Panjiri
Panjiri roasts wheat flour in ghee with edible gum and dried fruit, traditionally eaten in winter and after childbirth.
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40 mintotal
Prep 10 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat a little of the ghee in a heavy kadhai over a low-medium flame. Fry the edible gum until each piece puffs up completely, then lift them onto a plate.
Refresh the pan with a slight addition of ghee and introduce the chopped almonds. Toast them gently until their crunch is maximized and they emit a roasted fragrance. Extract from the heat.
Deposit another small measure of ghee into the pan to temper the fox nuts (makhana). Sauté until they achieve a brittle structure that fractures effortlessly between your fingers. Transfer them out.
Once the fried gond and makhana rest to a manageable temperature, shatter them coarsely utilizing a traditional mortar and pestle, or employ a brief pulse in a food processor.
Pour the remainder of your ghee into the vessel. As it warms, fold in the whole wheat flour. Commit to roasting this amalgamation consistently on a low flame for 15-20 minutes.
15–20 min
The flour is ready when it turns deep golden brown and smells strongly nutty. Take it off the heat and tip it into a wide bowl so it stops cooking.
While the roasted flour retains a warm, comforting temperature (avoiding blistering heat), unify it with the powdered sugar, crushed gond, shattered makhana, roasted almonds, and cardamom powder.
Massage and toss the ingredients manually to ensure a flawless distribution of fat, sugar, and dry fruits. Conserve in an airtight jar.
How to tell it's done
A coarse, granular powder bursting with the crunch of roasted nuts and puffed gum.
Getting it right
Tip
Frying the edible gum on high heat will leave the inside hard and raw. Always fry gond on low heat so it puffs up perfectly.
What to serve it with
Consume a few spoonfuls daily with a glass of warm milk, especially during winter mornings.
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