Indian Panjiri Recipe

Whole wheat flour: The base of the dish, providing a nutty flavor and hearty texture.

Ghee: Clarified butter that adds richness and depth to the Panjiri.

Sugar: Sweetens the dish, balancing the flavors of the nuts and raisins.

Almonds: Adds a crunchy texture and nutty flavor.

Cashews: Contributes a creamy texture and rich taste.

Raisins: Provides a sweet and chewy contrast to the crunchy nuts.

When roasting the whole wheat flour in ghee, make sure to keep the flame on low to medium heat. This ensures that the flour cooks evenly and achieves a rich, golden brown color without burning. Stir continuously to prevent any lumps from forming and to ensure even roasting. The aroma will guide you; once it smells nutty and fragrant, you know it's ready.

• whole wheat flour - Substitute with almond flour: Almond flour provides a nutty flavor and is gluten-free, making it suitable for those with gluten intolerance.

• ghee - Substitute with coconut oil: Coconut oil has a similar consistency and provides a subtle coconut flavor that complements the other ingredients.

• sugar - Substitute with jaggery: Jaggery is a traditional unrefined sugar used in Indian sweets, offering a richer, more complex flavor.

• chopped almonds - Substitute with chopped walnuts: Walnuts provide a similar crunch and nutritional profile, with a slightly different flavor.

• chopped cashews - Substitute with chopped pistachios: Pistachios add a unique flavor and vibrant color, while maintaining the desired texture.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart contrast to the sweetness of the dish, adding a different but complementary flavor.

• Allow the panjiri to cool completely before storing. This prevents condensation and keeps it from becoming soggy.
• Transfer the panjiri into an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from other foods.
• Store the container in a cool, dry place, away from direct sunlight. A pantry or kitchen cabinet works perfectly.
• For longer storage, you can freeze panjiri. Place it in a freezer-safe, airtight container or a resealable freezer bag.
• When freezing, label the container with the date. Panjiri can be stored in the freezer for up to 3 months.
• To thaw, simply remove the panjiri from the freezer and let it sit at room temperature for a few hours. Avoid microwaving as it can alter the texture.
• Once thawed, give it a good mix to redistribute any ghee that may have solidified.
• Enjoy your panjiri as a quick snack or a nutritious treat anytime!

• Stovetop Method:

  1. Heat a non-stick pan on low flame.
  2. Add the panjiri and stir continuously to ensure even heating.
  3. Heat for about 3-5 minutes until it is warm and aromatic.
  4. Serve immediately.

• Microwave Method:

  1. Place the panjiri in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat the oven to 300°F (150°C).
  2. Spread the panjiri evenly on a baking sheet.
  3. Place the baking sheet in the oven and heat for about 5-7 minutes.
  4. Stir halfway through to ensure even heating.
  5. Remove from the oven and let it cool slightly before serving.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl with the panjiri over the pot, ensuring the bowl does not touch the water.
  3. Stir continuously until the panjiri is warm and evenly heated.
  4. Serve immediately.

• Pan: Use a heavy-bottomed pan to ensure even roasting of the whole wheat flour and nuts.

• Spatula: A spatula will help you stir and mix the ingredients thoroughly while roasting.

• Measuring cups: Accurate measurements of the flour, ghee, sugar, and nuts are crucial for the perfect texture and taste.

• Knife: A sharp knife is essential for chopping the almonds and cashews into small pieces.

• Cutting board: Use a cutting board to safely chop the nuts.

• Mixing bowl: After roasting, transfer the mixture to a mixing bowl to cool slightly before adding sugar.

• Airtight container: Store the finished Panjiri in an airtight container to keep it fresh and preserve its flavor.

Pre-measure ingredients: Measure and chop almonds, cashews, and raisins in advance to streamline the cooking process.

Use a non-stick pan: A non-stick pan ensures even roasting of whole wheat flour and prevents sticking, making cleanup easier.

Batch preparation: Double or triple the recipe and store extra panjiri in an airtight container for future use.

Pre-roast nuts: Roast almonds and cashews ahead of time and store them, so you can add them quickly when needed.

Cool quickly: Spread the mixture thinly on a large tray to cool it faster before adding sugar.