Panjiri

Ingredients

• 2 cup whole-wheat flour
• 0.75 cup clarified butter (ghee) (Plus more if needed while roasting the flour.)
• 1 cup powdered sugar (Adjust to taste.)
• 0.25 cup edible gum (gond) (Optional; fry in a little ghee until puffed, then crush.)
• 0.5 cup almonds (Chopped.)
• 0.25 cup pistachios (Chopped.)
• 0.25 cup walnuts (Chopped.)
• 0.25 cup desiccated coconut
• 2 tbsp melon seeds (Or use a mixed seed-and-nut combination.)
• 1 tsp ground cardamom
• 0.5 tsp ground cinnamon (Optional.)

Steps

1. 1

   Prepare all of the nuts, seeds, coconut, and spices before beginning. Chop the almonds, pistachios, and walnuts into small, even pieces so they distribute well through the panjiri.

2. 2

   Warm a large, heavy-bottomed skillet over low to medium-low heat. Add a small amount of the ghee and fry the edible gum, if using, in batches. Cook until the pieces puff and become crisp, then transfer them to a plate and crush them once cool.

3. 3

   Add the remaining ghee to the skillet and let it melt. Add the whole-wheat flour and roast it over low heat, stirring continuously with a wooden spoon so it does not scorch.

4. 4

   Continue roasting the flour for about 15–20 minutes, or until it becomes golden, smells deeply nutty, and the ghee begins to separate slightly. Low heat is important; the flour should toast gradually rather than darken on the bottom.

5. 5

   Add the chopped almonds, pistachios, walnuts, melon seeds, and desiccated coconut to the roasted flour. Stir and roast for 2–3 minutes, just until the nuts are fragrant and lightly toasted.

6. 6

   Turn off the heat and stir in the crushed edible gum, ground cardamom, and cinnamon, if using. Transfer the mixture to a wide bowl or tray and allow it to cool until lukewarm or completely cool.

7. 7

   Add the powdered sugar only after the flour mixture has cooled; adding it while the mixture is very hot can make the sugar melt and turn the panjiri pasty. Mix thoroughly until the sugar is evenly distributed.

8. 8

   Taste and adjust the sweetness or cardamom if needed. Cool completely, then store the panjiri in an airtight container and serve at room temperature.

Notes

The linked source did not provide a visible ingredient list, transcript, captions, or recipe text, so this is a traditional reconstruction rather than a verified Food Fusion extraction. Keep the heat low while roasting the flour, and cool the mixture before adding powdered sugar. Store airtight at room temperature for about 1–2 weeks, or refrigerate for longer storage.

Nutrition per serving

• dessert
• snack
• South Asian
• vegetarian
• festive
• no-bake
• nut-based