Panjiri is a traditional Punjabi sweet made with roasted whole wheat flour, ghee, and sugar. It is often enriched with nuts, seeds, and gond (edible gum).Prepared mostly in winters and for new mothers, it is valued for its warming and nourishing qualities. Enjoyed plain or with warm milk, panjiri is wholesome, filling, and comforting.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Sweets
  • Cuisine: North Indian, Punjabi

Ingredients

  • 1 cup or (120 grams) whole wheat flour ((atta))
  • ½ cup or (80 grams) raw sugar (or unrefined cane sugar or ½ cup + 1 tablespoon powdered sugar or confectioner's sugar)
  • 15 to 18 cashews (or almonds or a mix of both)
  • 15 to 18 raisins
  • 4 tablespoons desi ghee ((clarified butter))

Method

  1. Powder the sugar granules in a dry grinder or mixer-grinder and keep aside.
  2. Take the whole wheat flour in a kadai or a thick bottomed broad pan.
  3. Keep the pan on a low heat or sim and begin to roast the whole wheat flour.
  4. You have to stir often while roasting the flour so that there is even roasting.
  5. Roast till the color changes and you get nutty aroma from the whole wheat flour. About 9 to 12 minutes on a low heat.
  6. Once the flour is roasted well add ghee and mix thoroughly.
  7. Add cashews. If adding almonds, then roast them separately in a pan and then add.
  8. Keep on stirring and roasting the panjiri mixture for 5 to 6 minutes more. Do check the taste of the whole wheat flour and it should feel cooked. There should be no rawness in the taste.
  9. Turn off the heat. Place the pan or kadai on the kitchen countertop and add the powdered sugar.
  10. Mix again very well. Add raisins and mix again.
  11. Allow the panjiri to cool. Then store in an air tight box and serve panjiri.

Serving Suggestions

  1. Enjoy panjiri plain as a snack or sweet.
  2. Serve with a glass of warm milk for a nourishing meal. Sprinkle over kheer, porridge, or halwa for added flavor.

Storage Tips

  1. Store in a clean, airtight steel or glass jar. Keep in a cool, dry place away from moisture. It stays good at room temperature for 3 to 4 weeks.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.