No flour Panjiri of Hoshiarpur. Down the memory lane, in childhood, I used to visit my friend's Nani ka ghar, and there I became fond of this Panjiri. Different & Easy, Yummy & less ghee. Made me make this every winter! Do try & save for later use.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat 2 tbsp ghee in a heavy-bottom pan and fry gond. Remove and keep it in a separate plate.
Fry almonds, cashews, dry ginger powder, and ajwain in the same pan.
Add the remaining 2 tbsp ghee and fry fox nuts for 2-3 minutes on low to medium heat.
Add char Magaz and cook for a few seconds. Then add coconut and cook for 1 minute.
Finally, add raisins and cook for another half minute.
Allow the mixture to cool and then add boora sugar, Desi khand powder, or jaggery powder. Mix well.
Ensure the ghee is heated properly before frying the ingredients to enhance the flavor.
Let the mixture cool completely before adding the sweetener to avoid it melting.
Store the Panjiri in an airtight container to keep it fresh for longer.
Can I use a different sweetener?
Yes, you can use boora sugar, Desi khand powder, or jaggery powder as per your preference.
How long can I store Panjiri?
You can store Panjiri in an airtight container for up to 2 weeks.
Can I skip any dry fruits?
Yes, you can adjust the dry fruits based on your preference or availability.
Is this Panjiri gluten-free?
Yes, this Panjiri is gluten-free as it does not contain any flour.
What is the best time to consume Panjiri?
Panjiri is best consumed during winters as it provides warmth and energy.
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