Panjiri
Roast wholewheat flour slowly with ghee and add cooled sugar, nuts and cardamom for a crumbly Dhanteras panjiri.
- Active prep
- 10 min
- Cook
- 25 min
- Yield
- 6 small servings
About 55 minutes total elapsed time, including 20 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
This wheat-flour panjiri is a dry, crumbly sweet mixture for small servings at a family gathering. It is distinct from dhaniya panjiri, which uses coriander powder. The flour must lose its raw smell before sugar goes in, and the mixture needs to cool so sugar does not melt into sticky patches.
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
Method
- 1
Measure the flour, ghee and sugar. If using nuts, chop them evenly; keep raisins separate so they do not burn with the flour.
- 2
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.
- 3
Add the remaining ghee and flour to the same pan over low heat. Stir continuously and scrape the corners so the flour roasts evenly.
- 4
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.
- 5
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.
- 6
Let it cool completely, then serve small portions with a spoon. Store in a clean dry covered container and keep away from humidity.
Helpful tips
- 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.
Plan ahead
Panjiri can be roasted before the evening schedule gets busy. Allow the separate cooling time before sugar mixing and packing. Use a clean spoon for serving and keep ingredients and containers dry.
Reference: FSSAI: safe food handling and refrigeration
Common questions
Is this dhaniya panjiri?
No. This version uses wholewheat flour. Coriander-based dhaniya panjiri needs a different ingredient balance and roasting method.
Why is my panjiri sticky rather than crumbly?
Sugar may have been added while the flour mixture was too hot. Let the roasted flour cool until just slightly warm before mixing in powdered sugar.