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Panjiri, Atta Panjiri Recipe

 

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panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | with 40 amazing images.

Panjiri is a healthy, nutritious Indian sweet recipe that is crumbly and coarse in texture and prepared using whole wheat flour (atta), ghee and lots of dry fruits, gum and seeds. Learn how to make panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri |

Aata panjiri an authentic and traditional Krishna Janmashtami bhog prasad is an extremely simple, healthy, and tasty panjiri recipe, loaded with all the goodness of dry fruits. It can also be made into laddu by adding more ghee to it and binding it to make small balls. Here is how to make it in a traditional way.

Panjiri is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, which is perfect for providing nourishment and energy to new moms, or eaten in general in the winters to ward off cold.

Tips to make panjiri recipe: 1. Make sure all the gond pieces are puffed well. If not, they will stick to your teeth which will not be very pleasant. 2. Keep stirring the flour continuously otherwise the flour will burn from the bottom of the pan. 3. You can also add raisins in the panjiri. 4. You can store the panjiri in an air tight container for 2 to 3 weeks.

Enjoy panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | with detailed step by step images.

Panjiri, Atta Panjiri Recipe recipe - How to make Panjiri, Atta Panjiri Recipe

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North Indian Vegetarian FoodPunjabi SweetsTraditional Indian MithaiJanmashtamiFoods to cook in DecemberEnhance Breast Milk Production

Preparation Time:    Cooking Time:    Total Time:    Makes 4.5 servings

Ingredients
Method
For panjiri
    For panjiri
  1. To make {span class="bold1"}panjiri{/span}, heat 2 tbsp ghee in a broad bottom pan, add gum to the pan and roast it until it’s puffed up on a medium flame for 1 minute, while stirring continuously.
  2. Remove it in a plate. In the same pan, heat 2 tbsp ghee, roast makhana for 3 to 4 minutes on a medium flame, while stirring occasionally.
  3. Remove in another plate and keep aside to cool completely. Once cooled, crush the makhanas slightly.
  4. Now add more 2 tbsp of ghee to the same pan and roast almonds, cashew nuts and pistachios, on a medium flame for 2 to 3 minutes until they are slightly browned.
  5. Once done, take them out in the big plate and allow it to cool completely.
  6. Grind the roasted gum and nuts in the mixer to make a coarse powder.
  7. Now roast melon seeds in the same pan on a medium flame for 1 minute until slightly browned. Once done, remove it in a plate.
  8. Heat ¼ cup ghee in the same non- stick pan, roast whole wheat flour and semolina on a medium flame for 8-10 minutes, while stirring continuously.
  9. Once the flour is nicely browned and a nutty, allow it to cool completely.
  10. Transfer the flour mixture in the big thali, add the crushed makhana, ground dry fruits powder, cardamom powder, ginger powder, and powdered sugar, mix well.
  11. Serve or use the {span class="bold1"}panjiri{/span} as required.

Panjiri, Atta Panjiri Recipe with step by step photos

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What is panjiri made of?
  1. panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | is made of cheap and easily available ingredients in India: ¾ cup ghee, 2 tbsp gum, 1 cup makhana, 1/4 cup almonds, 1/4 cup cashew nuts, 2 tbsp chopped pistachio, 3 tbsp melon seeds, 2 cup whole wheat flour, 1/4 cup semolina, ½ tbsp cardamom powder, ½ tbsp dry ginger powder and ¾ cup powdered sugar. See the below image of list of ingredients for making panjiri.

how to make panjiri
  1. To make panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | heat 2 tbsp ghee in a broad bottom pan.
  2. Add 2 tbsp edible gum (gond) to the ghee.
  3. Roast it until it’s puffed up on a medium flame for 1 minute, while stirring continuously.
  4. Remove it in a plate.
  5. In the same pan, heat 2 tbsp ghee.
  6. Roast 1 cup lotus seeds (makhana) for 3 to 4 minutes on a medium flame, while stirring occasionally. 
  7. Remove in another plate.
  8. Keep aside to cool completely.
  9. Once cooled, crush the roasted makhana slightly.
     
  10. Now add more 2 tbsp of ghee to the same pan.
  11. Roast ¼ cup almonds (badam).
  12. Add ¼ cup cashew nuts (kaju).
  13. Add 2 tbsp chopped pistachios.
  14. Roast on a medium flame for 2 to 3 minutes until they are slightly browned.
  15. Once done, take them out in the plate and allow it to cool completely.
  16. Transfer the roasted nuts into a mixer.
  17. Add the roasted gum.
  18. Grind it in the mixer to make a coarse powder. 
  19. Now add 3 tbsp melon seeds (charmagaz) in the same pan. 
  20. Roast on a medium flame for 1 minute until slightly browned.
  21. Once done, remove it in a plate.
  22. Heat ¼ cup ghee in the same non- stick pan.
  23. Add 2 cups of whole wheat flour (gehun ka atta).
  24. Add 1/4 cup semolina (rava / sooji).
  25. Roast on a medium flame for 8-10 minutes, while stirring continuously.
  26. Once the flour is nicely browned and a nutty, allow it to cool completely. 
  27. Transfer the flour mixture in the big thali.
  28. Add the crushed makhana. 
  29. Add the ground dry fruits powder.
  30. Add ½ tbsp cardamom (elaichi) powder.
  31. Add ½ tbsp dried ginger powder (sonth).
  32. Add ¾ cup powdered sugar.
  33. Add the roasted melon seeds.
  34. Mix well.
  35. Serve panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | or use as required.

tips to make panjiri
  1. Make sure all the gond pieces are puffed well. If not, they will stick to your teeth which will not be very pleasant.
  2. Keep stirring the flour continuously otherwise the flour will burn from the bottom of the pan.
  3. You can also add raisins in the panjiri.
  4. You can store the panjiri in an air tight container for 2 to 3 weeks.
Nutrient values per serving
Energy790 cal
Protein13.3 g
Carbohydrates85.5 g
Fiber7.7 g
Fat45 g
Cholesterol0 mg
Vitamin A295.3 mcg
Vitamin B10.4 mg
Vitamin B20.2 mg
Vitamin B33.2 mg
Vitamin C0.6 mg
Folic Acid41.8 mcg
Calcium78.2 mg
Iron4.8 mg
Magnesium139.8 mg
Phosphorus328.7 mg
Sodium17.1 mg
Potassium438.6 mg
Zinc2.3 mg
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