Dry fruits Panjeeri. Dry fruits - makhane, almonds, coconut, melon seeds, raisins, cashew nut or as per choice. Sugar desi ghee dried ginger powder. Panjeeri /dry fruits panjeeri Jammu Kashmir special panjeeri recipe video in hindi.
Dry fruits panjiri recipe от : Priyam Foods Janmashtami ke es pavan parvb me Shri Krishan ji ko dry Panjeeri Pratha / Healthy Recipes от : Friends Fusion Hi guys, this is my first video.
This famous Sund Panjeeri from Pahalwan Di Hatti, Jammu comes enriched with superior quality dry fruits, nuts, ghee and sugar.
A finger-licking sweet, popularly savored in north India during winter.
You can have Dry fruits Panjeeri using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Dry fruits Panjeeri
- You need 1 cup of whole wheat flour atta.
- It's 3/4 cup of chickpea flour.
- Prepare 200 grams of badam almonds.
- You need 80 gms of makhane lotus seeds.
- You need 100 gms of gond edible gum.
- Prepare 200 grams of Grated coconut.
- You need 100 grams of pistachio.
- You need 150 grams of chironji charoli.
- It's 350-400 grams of coarsely powdered sugar.
- It's 3/4 tsp of dry ginger powder sonth.
- You need 1 tsp of cardamom powder.
- It's as required of Desi ghee for roasting.
- Prepare 200 grams of Cashews nuts.
In Punjab, Panjeeri is usually given to new mothers as it is said to be highly nutritious and aids in Made of semolina, sugar, almonds, walnuts, desi ghee and others herbs; this dry and crunchy sweet. The Dry fruit Panjeeri is an exquisite variation to this all-time favourite. Order food online from Madina Dry Fruits in Karachi ✔ Super fast food delivery to your home or office ✔ Check menu foodpanda delivery. Take out grinned dry fruits in a big bowl and add jaggery khand, roasted spices and grated coconut.
Dry fruits Panjeeri instructions
- Heat 2 tablespoons ghee in a heavy-bottomed vessel. Add gond and sauté on medium flame till it puffs up and changes colour. Remove with a slotted spoon and set aside in a plate. In the same ghee, add the almonds and pistachios and sauté for 2-3 minutes and remove with a slotted spoon and set aside in the bowl. Next, add the grated dried coconut and sauté for 3 minutes and set aside in a separate bowl..
- In the same vessel, add a tablespoon of ghee, add the semolina and sauté for 8-10 minutes on low medium flame or till light pink in colour. Remove and set aside in a separate wide plate. In the same vessel, add 2 tablespoons of ghee and the besan and sauté for 8-10 minutes on low medium flame. Remove from the vessel and add to the plate in which semolina has been placed..
- In the same vessel, add the remaining ghee and add the atta. Sauté on low medium flame, mixing continuously so that it does not burn, about 15-20 minutes. Turn off flame and remove to the plate in which semolina and besan have been placed. Set aside some roasted almonds and cashews for garnishing and grind the remaining roasted nuts to a fine powder. Remove and add to the wide plate which has the roasted wheat flour, besan and semolina..
- Next, grind the roasted gond and dried coconut to a coarse powder and add to the wide plate. Next, add the ginger powder, saunf powder and cardamom powder to the rest of the ingredients and mix well. Allow to come to room temperature..
- Add the powdered sugar and mix well so that all the panjiri ingredients are well combined. Dry fruits Panjeeri is ready. Garnish with cashews and almonds by making chef’s hat. Cool and store in an airtight container..
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