Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, makhana panjiri. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Grind makhana, almonds, cashew nut and gum coarsely. Heat jaggery in little ghee till jaggery melts. Add fennel seeds, dry ginger powder and makhana powder. Store Makhana panjiri in air tight container.
Makhana Panjiri is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Makhana Panjiri is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have makhana panjiri using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Makhana Panjiri:
- Get 1 1/2 cup Whole Wheat Flour
- Get 1 cup Phool Makhana (Lotus Seeds)
- Make ready 1/2 cup pitted Dates
- Make ready 1/2 cup Sugar, powdered
- Take 1/4 cup Badam (Almond)
- Prepare 1/2 cup Cashew nuts
- Take 1/2 cup Pistachios
- Take 3/4 cup Ghee
- Take 1 teaspoon Cardamom Powder
Makhane ki Panjiri is a sweet dish from the Punjabi cuisine. Panjiri is generally made with wholewheat flour, ghee, dry fruits, sugar and is served as prasad at pujas. It is also treated as nutritional supplement and given to children and nursing mothers. Makhana Panjiri made without whole wheat flour is mostly prepared and consumed during fasting period.
Instructions to make Makhana Panjiri:
- To begin making the Punjabi Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter.
- Heat a kadai with a tablespoon of ghee. To this add the Makhana and roast on medium low flame until well roasted. To check if it is well roasted, take a piece and squeeze between your fingers, it should easily crumble.
- Now add in the Pistachios and Cashewnuts and roast well on low medium flame. Once these are roasted well, transfer it to a bowl and set them aside to cool.
- With a pestle crush all the Makhanas until a coarse mixture is formed. Add to this minced dates and mix well.
- Heat the same Kadai and to this add whole wheat flour and the remaining ghee. Slow roast it until the mixture turns into a light brown colour. Roasting will take time, be careful not to roast on high flame.
- Once the flour is completely roasted, to this add the cardamom powder, brown sugar, and the roasted coarse ground mixture and mix well. Adjust the sweetness according to your taste. Switch off the flame and allow it to cool.
- Once it is cool down, store in an airtight container at room temperature. Panjiri stays good for up to 2-3 weeks. The recipe can be doubled, the quantity of the ingredients can be varied as per your preference. - Serve Panjiri along with a glass of milk for breakfast or snack.
It is also treated as nutritional supplement and given to children and nursing mothers. Makhana Panjiri made without whole wheat flour is mostly prepared and consumed during fasting period. It can also be consumed during non-fasting period. The amount of ghee used in preparing Makhana Panjiri is also less compared to the Whole Wheat or Atta Panjiri. This was regular at my mom's place during the festivals like Janamashtami and.
So that’s going to wrap this up with this exceptional food makhana panjiri recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
