Go Back
Print

Panjiri

A mix of various healthy flour and nuts
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 cups
Author Nisha

Ingredients

  • ¾ cup Whole wheat flour
  • ¼ cup Besan | Chickpea Flour
  • ¼ cup Sooji | Semolina
  • ¼ cup grated Kopara | dry coconut
  • 2 tablespoon Gond Edible Gum
  • ½ cup Sugar
  • ½ cup Nuts Almonds, cashews, pistachios
  • ¼ cup Ghee divided
  • ½ teaspoon Fennel powder
  • ½ teaspoon Cardamom powder
  • A pinch Nutmeg powder

Instructions

  1. In a Kadai | Non stick pan, add ghee. Once it is hot, add the Gond. Keep stirring until it puffs well and changes to a golden brown colour on a slow flame. Remove it and keep aside.
  2. In the same pan, add some more ghee and roast the wheat flour, besan, sooji and grated coconut separately. Roast them on a slow medium flame until it changes to a slight golden brown colour and releases its aroma. Keep aside.
  3. Then roast the nuts and raisins on the same pan.
  4. Take half of the nuts, dry coconut, sugar and gond, powder it nicely.
  5. Mix this with the rest of the flour in a wide bowl. Add the remaining nuts, raisins, fennel powder, nutmeg powder, dry ginger and cardamom powder. Mix it well.
  6. Check for sugar. If needed add some more.
  7. Combine everything well and serve as such.

Recipe Notes

  • This can be stored in an airtight container for 3-4 weeks.
  • Add the ghee in divided quantities and as and when required.
  • Feel free to add or omit any of the flours other than wheat flour (since it is the base flour). Make your own combination and enjoy.
  • Cooking time may slightly vary depending on how low the flame is. Keep the flame in such a way that it does not burn the flour while roasting.