Panjiri is a sweet that is normally made on fasting days because it contains only nuts and sugar.
| Preparation Time: | 1 hour |
| Servings: | 15 |
| Difficulty: | Medium |
Ingredients
| Dry Coconut | 1 |
| Edible gond | 1/2 cup |
| Makhane | 50 gm |
| Almonds | 50 gm |
| Shelled melon seeds | 1/2 cup |
| Sugar | 1/2 kg |
| Water | 1.5 cup |
| Ghee (clarified butter) | 1 cup (to fry) |
Method
- Fry almonds, makhane, gond and melon seeds separately.
- Coarsely grind the fried nuts.
- Add sugar and water in a wok and cook it.
- When it starts bubbling, dip a ladle in syrup and take it out. When it’s slightly cold, touch the syrup on ladle with your index finger. Now touch the index finger with the thumb of the same hand and gently pull them apart. If at least 1 syrup thread forms, cook for 5 more minutes and then the syrup is ready.
- Turn off the heat.
- Add ground nuts and coconut to the syrup and mix well. Add a tbsp of ghee also.
- Grease an aluminum foil. Pour the panjiri mixture on the aluminum foil and roll it to make it flat.
- After it cools off a bit in a few minutes, cut it into pieces. Once it cools off, store the pieces in a jar. Panjiri is ready.
Notes
- If you don’t want so much sugar, you can reduce it a bit. The only side effect is that it does not set properly and you can’t cut it into nice pieces but it still tastes great.
Summary
Recipe Name
Panjiri
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)