질문하기
Panjiri is a treasured Indian confection that brings sweetness and joy to every celebration. This traditional dessert is lovingly prepared for family festivals, religious occasions, and special moments.
Heat 0.75 cup ghee in a heavy-bottomed pan over medium heat. Once melted, add edible gum (gond) and fry until it puffs up and turns crisp. Remove and crush to small pieces; set aside.
In the same pan, reduce the heat to low and add the mixed nuts. Roast for 3-4 minutes, stirring constantly until golden and fragrant. Remove the nuts and chop roughly.
Maintaining low to medium heat, add whole wheat flour to the remaining ghee. Roast, stirring continuously, for 12–15 minutes until the flour turns deep golden brown and a nutty aroma develops. Do not rush this step—proper slow roasting prevents raw taste.
Turn off the heat. Immediately add cardamom powder, roasted nuts, crushed gond, and raisins to the pan. Mix thoroughly while the mixture is still warm to ensure even distribution.
Allow to cool slightly, then add sugar. Mix well so that sugar blends in, but do not add while panjiri is very hot to prevent clumping. Once cool, store in an airtight container.
