Panjiri
Roast wholewheat flour slowly with ghee and add cooled sugar, nuts and cardamom for a crumbly Dhanteras panjiri.
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Ingredients
- 1 cup atta or wholewheat flour (about 120 g)
- ⅓ cup ghee
- ⅓ cup powdered sugar, adjust to taste
- ¼ cup chopped nuts, optional
- 1 tbsp raisins, optional
- ¼ tsp ground cardamom
How to make it
- Measure the flour, ghee and sugar. If using nuts, chop them evenly; keep raisins separate so they do not burn with the flour.
- Warm one teaspoon of the measured ghee in a heavy pan. Toast the optional nuts lightly, then briefly warm the raisins and transfer both to a plate.
- Add the remaining ghee and flour to the same pan over low heat. Stir continuously and scrape the corners so the flour roasts evenly.
- Continue until the flour smells nutty, looks a shade darker and has no raw flour aroma. If it darkens rapidly, lower the heat rather than stopping before it cooks.
- Turn off the heat and spread the mixture in a bowl to cool until only slightly warm. Stir in powdered sugar, cardamom and the optional nuts and raisins.
- Let it cool completely, then serve small portions with a spoon. Store in a clean dry covered container and keep away from humidity.
Good to know
- Add sugar after cooling so the texture stays crumbly.
- This recipe contains wheat and dairy, and optional nuts; mention them to guests.
- No health or medicinal benefit is claimed for this festive sweet.
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
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