Punjabi Special Dry Fruits Panjiri

To make Punjabi Special Dry Fruits Panjiri, start by heating 2 tbsp of ghee in a heavy-bottom pan. Fry gond until it puffs up and set aside. Next, fry almonds and cashew nuts in the same pan. Add dry ginger powder and ajwain for flavor. Then, add the remaining ghee and fox nuts, cooking for 2-3 minutes on low to medium heat. Stir in char magaz and cook briefly, followed by grated coconut for another minute. Finally, add raisins and cook for half a minute. Once cooled, mix in boora sugar, desi khand powder, or jaggery powder to sweeten.

Punjabi Special Dry Fruits Panjiri is not inherently vegan due to the use of desi ghee. However, you can easily make it vegan by substituting ghee with coconut oil or any other plant-based oil. This way, you can enjoy this traditional dish while adhering to a vegan diet.

If you don't have certain ingredients on hand, you can substitute almonds and cashew nuts with walnuts or pecans. For the sweetener, if you can't find boora sugar or desi khand powder, jaggery powder is a great alternative. Additionally, if you don't have gond, you can skip it or use puffed rice for a different texture.

To store Punjabi Special Dry Fruits Panjiri, let it cool completely before transferring it to an airtight container. It can be kept at room temperature for up to a week. For longer storage, you can refrigerate it, where it will last for about 2-3 weeks. Just make sure to bring it to room temperature before serving.

Punjabi Special Dry Fruits Panjiri can be enjoyed as a snack or dessert on its own, but it pairs wonderfully with a warm glass of milk or chai for a comforting treat. You can also serve it alongside other Punjabi dishes like makki di roti and sarson da saag for a wholesome meal experience.