Panjiri Recipe – Healthy Punjabi Dry Fruit Snack by Archana’s Kitchen

Panjiri Recipe – Healthy Punjabi Dry Fruit Snack by Archana’s Kitchen


  • To begin making the Punjabi Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter. 

  • Heat a kadai with a tablespoon of ghee on medium-low flame, and make sure the ghee is well heated. 

  • To this add the gondh crystals and stir them occasionally, until they puff up well. 

  • Once they have puffed up, turn off the flame and remove the puffed gondh in a plate and set aside. 

  • Next add a tablespoon ghee yet again on medium low flame and roast the makhana until well roasted. This will take about 2-3 minutes. 

  • Likewise use a tablespoon of ghee each and roast the almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds.

  • Once each of these are roasted individually, and set them aside to cool. 

  • Combine the puffed gondh, roasted makhana, almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds in a mixing bowl and transfer to a mixer jar and grind to a coarse mixture. 

  • Transfer the freshly ground coarse mixture, into a large mixing bowl. 

  • Heat the remaining ghee in the kadai on medium-low flame, add the rawa and the whole wheat flour and roast until the mixture turns into a light brown colour. 

  • To this add the dry ginger powder, nutmeg and cardamom powder, mix well and allow it to cool. 

  • Once cooled add in the sugar powder and adjust the sweetness according to your taste. 

  • Transfer this sweetened rawa-wheat flour mixture into the mixing bowl that contains the freshly ground dry fruit coarse mixture. 

  • Mix well until combined and store in an airtight container for 2-3 weeks. 

  • Serve Panjiri Recipe along with a Turmeric Milk Recipe – Haldi Doodh / Golden Milk or Badam Milk Recipe – Almond Milk as a snack during the winter season.



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