Easy Panjiri Recipe - Healthy Punjabi Dry Fruit Snack Recipe

To begin making the Punjabi Panjiri method, make sure all your items required are measured out and arranged neatly on the counter. burning up a kadai with a tablespoon of ghee on medium-low flame, and make sure the ghee is well heated. To this mix in the gondh crystals and swirl around them occasionally, until they puff up well. Once they have puffed up, turn off the flame and remove the puffed gondh in a plate and set aside. Next mix in a tablespoon ghee yet again on medium low flame and bake the makhana until well roasted.

This will take about 2-3 mins. Likewise use a tablespoon of ghee each and bake the almonds, cashew, pistachios, arid coconut slices, melon seeds, flax seeds, and the poppy seeds.Once each of these are roasted individually, and set them aside to cool. Combine the puffed gondh, roasted makhana, almonds, cashew, pistachios, arid coconut slices, melon seeds, flax seeds, and the poppy seeds in a mixing dish and transfer to a mixer jar and grind to a coarse mixture. Transfer the freshly ground coarse mixture, into a large mixing dish. burning up the remaining ghee in the kadai on medium-low flame, mix in the rawa and the whole wheat baking flour and bake until the mixture turns into a light brown colour. To this mix in the arid ginger ground mix, nutmeg and cardamom ground mix, toss together well and allow it to cool. Once cooled mix in in the sweetener ground mix and adjust the sweetness according to your tangy profile. Transfer this sweetened rawa-wheat baking flour mixture into the mixing dish that contains the freshly ground arid fruit coarse mixture. toss together well until combined and store in an airtight container for 2-3 weeks. present Panjiri method along with a Turmeric dairy liquid method - Haldi Doodh / Golden dairy liquid or Badam dairy liquid method - Almond dairy liquid as a snack during the winter masala condiment.