- 1 cup whole wheat flour
- 1/2 cup ghee (clarified butter)
- 1/2 cup powdered sugar
- 1/4 cup chopped mixed nuts (almonds, cashews, pistachios)
- 2 tablespoons melon seeds (magaz)
- 2 tablespoons poppy seeds (khus khus)
- 1/2 teaspoon cardamom powder
- A pinch of nutmeg powder (optional)
- 1/4 teaspoon dried ginger powder (saunth)
- 2 tablespoons desiccated coconut (optional)
- Raisins and edible gum (gond) for garnish (optional)
1. Roasting the Flour: Heat a heavy-bottomed pan or kadai on low heat. Add the whole wheat flour and dry roast it, stirring continuously. Roast until it turns golden brown and emits a nutty aroma. This should take around 15-20 minutes. Be patient and ensure it doesn't burn. Remove the roasted flour and set it aside.
2. Preparing Edible Gum (Gond): If you're using edible gum (gond), heat a small amount of ghee in the same pan. Add the gum and fry it until it puffs up. Remove it and set it aside.
3. Roasting Nuts and Seeds: In the same pan, add a bit more ghee if needed. Roast the mixed nuts, melon seeds, and poppy seeds until they become slightly golden. Remove and set them aside.
4. Mixing Ingredients: In a large mixing bowl, combine the roasted flour, roasted nuts and seeds, powdered sugar, cardamom powder, nutmeg powder (if using), dried ginger powder, and desiccated coconut (if using). Mix everything thoroughly.
5. Adding Ghee: Heat the remaining ghee until it's melted but not too hot. Pour it over the dry mixture in the bowl.
6. Mixing and Garnishing: Mix the ghee into the dry ingredients, ensuring it's evenly distributed. If you're using fried edible gum, add it at this stage. You can also add raisins for extra sweetness and texture.
7. Cooling and Storing: Let the panjiri cool down to room temperature. Once cooled, store it in an airtight container. Panjiri has a long shelf life and can be enjoyed for several weeks.
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