DirectionsStep1Heat 1 tablespoon ghee in a heavy-bottomed pan.Step2Once hot, add Makhane (puffed lotus seed or fox-nut).Step3Roast for 7-8 minutes until lightly brown. Using a slotted spoon, remove the roasted makhana from ghee and set it aside.Step4Add another 1 tablespoon ghee to the pan. Add goond (edible gum) and cook on a low flame for 4-5 minutes, stirring often.Step5Goond will puff up in ghee. Do not rush through this process. Allow it to swell completely in hot ghee. When the crackling stops, the edible gum will look crisp and almost doubled in size.Step6Remove from ghee and allow it to cool completely. Transfer the cooled goond to a blender/food processor and pulse/grind until it reaches a crunchy and coarse texture. Set it aside. Clean the pan with a dry kitchen p…Step7Add 1 tablespoon ghee and roast all the nuts.Step8Roast for 2-3 minutes, stirring often. Remove from heat and set it aside. Save some of the dry-roasted nuts and grind them to their powdered form.Step9Dry roast char magaz seeds ( mixed melon seeds) for a minute, remove from heat and set it aside. Dry-wipe the pan.Step10Lower the heat, and add 11⁄2 teaspoon of ghee. Add raisins for 2 minutes and roast until they puff and change color. Remove from heat and set aside.Step11Add sooji to the pan.Step12Keep stirring and dry roast the sooji for 7-8 minutes. When it turns light brown, remove it from ghee and set it aside.Step13Add the remaining ghee to the hot pan.Step14Add wheat flour.Step15Mix it well. Cook on a medium-low flame, stirring continuously.Step16Cook the wheat flour on medium heat for 15-20 minutes until the atta turns golden and its aroma fills the room.Step17Mix in previously roasted sooji.Step18And cook for additional 3-4 minutes.Step19Take it off the flame and mix in jaggery.Step20Start adding the toasted nuts one by one - raisins, chaar magaz.Step21Add toasted coconut flakes and phool makhane (puffed lotus seed or foxnut).Step22Mix in toasted dry nuts, cardamon powder, and ajwain.Step23Add the ground dry nuts and goond.Step24Mix it well until all the ingredients are thoroughly combined.Step25Taste and adjust the sweetness at this point.Step26Garnish and serve.Step27Panjiri stores well - When completely cooled, store in airtight containers in a cool, dry placeIngredientsIngredients1 cupSlivered Almonds1 ½ tablespoonsElaichi Powder (Cardamon Powder)½ cupChar Magaz (Mixed melon seeds)¼ cupPistachios (Sliced)½ teaspoonCarom Seeds (Ajwain)1 cupGoond (Edible gum crystals)1 cupDried Coconut Flakes (dry roasted)2 tablespoonsSaunth (or ginger powder)1 cupCashews (Sliced)1 cupPhool Makhane (puffed lotus seed or foxnut)3 tablespoonsChopped Walnuts4 tablespoonsGolden Raisins3 tablespoonsKamarkas (flame of forest)3 tablespoonsGhee (to fry the nuts and seeds)1 cupFine Sooji1 ¾ cupsGhee2 ½ cupsWhole Wheat Flour1 ¾ cupsJaggery (in powdered form)See moreNutritionalNutritional429 Calories27 gTotal Fat40 mgCholesterol42 gCarbohydrate3 mgSodium6 gProteinFrom ruchiskitchen.comRecipeDirectionsIngredientsNutritionalExplore furtherPanjiri Recipe for New Mothers - Nishamadhulika.comnishamadhulika.comPanjiri (Harira) for New Mother Postpartum Healing - …youtube.comPanjiri - Wikipediaen.wikipedia.orgQuick and simple Homemade Panjiri recipe By Food Fusionfoodfusion.comPostpartum Healing and Lactation Recipe - Tea for Turmericteaforturmeric.comRecommended to you based on what's popular • Feedback
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