Panjiri

Ingredients

• Sooji (Semolina) ½ kg/500 grams
• Pisi huee cheeni (Powdered sugar) ½ kg or if you want less sugar you can take 375 grams
• Phool Makhanay (Puffed Lotus Seed) 100 grams
• Asli desi ghee (Pure organic ghee) 500 grams or as required (you can also use butter or refined ghee in this recipe)
• -Pista (Pistachio) 100 grams
• Kaju (Cashew nuts) 100 grams
• Char Magaz (Dried Melon Seeds) 100 grams
• Badam (Almonds) 250 grams
• Gondh (Edible gum crystals) 50 grams
• Khopra (Desiccated coconut) 150 grams
• Kishmish (Raisins) 150 grams
• Elaichi powder (Cardamom powder) 1 teaspoon
• Katay hoye Choharay (Chopped dry dates) 100 grams
• Saunf (Fennal Seeds) 1 teaspoon
• Akhrot (Walnuts) 100 grams
• Kewara essence 1/4 teaspoon (10-12 drops)

Directions

1. 1

   In a wok add half cup of ghee and heat it on medium flame.

2. 2

   Then add edible gum in it and fry till puff up in double size. Take it out and put aside.

3. 3

   Then add puffed lotus (phool makhany) and fry till golden.

4. 4

   Now add cashews (Kaju), Pistachio (Pista) and almonds (Badam) and fry for 1-2 minutes till golden.

5. 5

   Now add raisins (kishmish) and fry it for 2-3 minutes.

6. 6

   Take raisins out and then add walnuts (Akhrot) and dried melon seeds (Char maghaz. Fry these as well for 1-2 minutes and take out.

7. 7

   Let all the fried nuts to cool down completely.

8. 8

   Add everything in grinder or mixi and coarsely grind everything. Remember do not grind raisins.

9. 9

   Now add the remaining ghee in wok and heat it again on medium flame. (If some of the ghee is left after frying of nuts strain it and also add it in the wok).

10. 10

    Add semolina, fennal seeds, desiccated coconut and cardamom powder and fry it till a nice aroma came and semolina turns to golden.

11. 11

    Stir it continuously so it may not burn. Add kewra essence in it and mix it.

12. 12

    Take it out and let it cool down completely.

13. 13

    Now in a wide bowl put every thing together (semolina and coconut mixture, grinned nuts, raisins and powdered sugar). Mix well till combined.

14. 14

    Healthy panjiri is ready. Store in any airtight jar and it will remain good for 2-3 months.

15. 15

    __________________Note: During frying if you feel that quantity of ghee is less you may add 100 grams more.

16. 16

    You may skip cashews or fennel seeds as per your choice. You could also add your choice of dry fruits in panjiri.

17. 17

    You may even add fine sugar (Bareek cheeni) instead of powdered sugar.

18. 18

    You can prepare this panjiri with wheat flour (gandum ka aata) if you don't want to use semolina.