Panjeeri
Ingredients
- half cup almonds
- half cup cashews
- half cup walnuts
- half cup lotus seeds (phool makhana)
- half cup melon seeds (charmagaz)
- half cup flakes or desiccated coconut
- half cup oats
- half cup sesame seeds
- 1/four cup sunflower seeds
- 1/four cup pumpkin seeds
- 1/four cup goond (gum arabic)
- 2tbsp complete flaxseeds
- half – 1/four cup raisins (may be adjusted to private preference)
- 1 cup semolina (sooji)
- Ghee, as needed
- half cup sweetener of choice (white sugar, brown sugar, coconut sugar, gurr, shakkar etc), powdered (run via a grinder until powdery)
Instructions
- Heat 2 tbsp of ghee in a pot or pan. Top the ghee up as needed, every time it’s far approximately to finish. Use a slotted spoon to fry and put off all of the following ingredients, ensuring to stir them regularly as they’re frying
- Start via way of means of frying the almonds over a medium/low heat. Fry those till they’re darkish brown and fragrant. Remove with a slotted spoon and set apart in a big bowl.
- Add the cashews into the ghee. Fry till golden brown and fragrant. Set apart withinside the big bowl along the almonds
- Add the walnuts into the ghee. Fry till darkening in shade and fragrant. Set apart with the alternative nuts
- Add the lotus seeds (phool makhana) to the ghee. These soak up quite a few ghee. Fry till they extrade shade. To take a look at for doneness, you could attempt one. Once it is crunchy and now no longer like popcorn, it is done. Set apart with the alternative nuts
- Add the melon seeds to the ghee. Fry till golden and fragrant. Set apart with the alternative nuts
- Add the coconut to the ghee. This will start to brown VERY quickly. Remove and set apart with the alternative nuts
- Add the oats to the ghee. Fry till golden brown – this takes approximately ten minutes. Remove and set apart with the alternative nuts
- Add the sesame seeds to the ghee. Fry till golden brown and fragrant. Remove and set apart with the alternative nuts
- Add the sunflower seeds to the ghee. Fry till darkening and fragrant. Remove and set apart with the alternative nuts
- Add the pumpkin seeds to the ghee. Fry till darkening and fragrant. Remove and set apart with the alternative nuts
- Add the gond (gum arabic) to the ghee. Fry those till they turn out to be puffy and forestall spluttering. IF THESE TURN VERY HARD, DO NOT ADD THESE TO THE NUT MIXTURE AND OMIT THEM.
- Add the flaxseeds to the ghee. Fry for 3-four minutes, Remove and set apart with the alternative nuts
- Add the raisins to the ghee. Fry until they swell – this takes place VERY quickly. Remove and set those in a SEPARATE bowl from the alternative nuts.
- Add the semolina (sooji) to the ghee. Fry this well, stirring regularly till it turns into darkish and fragrant. This can take upto 12 minutes. Remove and set this apart with the raisins
- Transfer the big bowl of nuts and seeds to a meals processor and grind the combination coarsely
- Stir withinside the fried raisins, semolina and powdered sugar. You can alter the sugar to taste
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