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In a heavy-bottomed pan, dry roast the whole wheat flour (atta) on low to medium heat until it turns golden brown. Keep stirring continuously to ensure even roasting.
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Once the flour is roasted, add ghee to it. Keep stirring and roasting the mixture on low heat until it releases a nutty aroma and the ghee is well incorporated.
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In a separate pan, dry roast chopped almonds, cashews, melon seeds, and poppy seeds until they are lightly golden. You can also add desiccated coconut for extra flavour.
Mix the roasted dry fruits and seeds with the roasted flour and ghee mixture. Stir well to combine all the ingredients evenly.
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Allow the mixture to cool for a bit, and then add powdered sugar to it. Mix thoroughly until the sugar is well incorporated.
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Add cardamom powder and dry ginger powder to the mixture. These spices add a delightful flavour to the panjiri.
Keep stirring the mixture until it cools down completely. Ensure that the Panjiri is at room temperature before storing it.
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Once cooled, transfer the panjiri to an airtight container. It can be stored for a few weeks at room temperature.
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Enjoy this nutritious and flavourful panjiri as a snack or as part of a festive meal in Punjabi cuisine!