Panjiri Ladoo | How to make Panjiri Ladoo

By Rita Arora  |  3rd Dec 2016  |  
5 from 1 review Rate It!
  • Panjiri Ladoo, How to make Panjiri Ladoo
Panjiri Ladooby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    10

    People

73

1

About Panjiri Ladoo Recipe

Panjiri / panjiri ladoo recipe is an authentic sweet dish. It is a traditional Indian Sweet specially consumed in winters. It is one of the major Indian cuisines. Panjiri recipe is easy to make and beneficial in winters. It is one of the sweet delights of Indian Cuisine.

Panjiri Ladoo is an authentic dish which is perfect to serve on all occasions. The Panjiri Ladoo is delicious and has an amazing aroma. Panjiri Ladoo by Rita Arora will help you to prepare the perfect Panjiri Ladoo in your kitchen at home. Panjiri Ladoo needs 15 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Panjiri Ladoo. This makes it easy to learn how to make the delicious Panjiri Ladoo. In case you have any questions on how to make the Panjiri Ladoo you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rita Arora. Panjiri Ladoo will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Panjiri Ladoo

Ingredients to make Panjiri Ladoo

  • wheat flour 400gm
  • semolina- 50-75 gm
  • Phul Makhane- 1 bowl
  • Dry coconut- 1 bowl
  • cashew nuts- 20-25 gm
  • almonds- 20-25 gm
  • melon seeds- 1 tbs
  • sugar Powder- 150gm
  • Edible gum (gond) 10gm
  • clarified butter (Desi Ghee) 450 gm

How to make Panjiri Ladoo

  1. Firstly take a deep pan or kadhai. Put some desi ghee (approx 100gm) to it and fry phul makhane in it. Fry them till they turn golden brown. After that take them out in a plate
  2. Now fry edible gum or gond in that ghee. Fry it on low flame otherwise it will not cook properly on high flame.
  3. After frying take them out in that plate. Same like that fry melon seeds and keep it in a plate.
  4. After this filter that ghee, seprate it from burned waste. Now roast semolina or sooji in that ghee only. Roast it on medium flame, otherwise it will burn on high flame. keep moving it and roast till it turn golden brown.
  5. After roasting sooji, now we will roast wheat flour. Take ghee for it in a pan or kadhai (approx 350gm). Roast it on medium flame till it turn brown. If you want you can add more Ghee to it. Have a regular work out in your routine to get positive effects of this heavy panjeeri.
  6. Keep moving wheat flour, dont let it to stick with pan surface. It will spread a nice aroma in your kitchen, and its ghee separates and a layer of ghee comes at the top at that time wheat flour is perfectly roasted. Now that it out in a bowl.
  7. Mix sooji and wheat flour. Now we will keep it for half hour to cool down its temperature. We didnt keep it in kadhai to be cool down as its heat will burn the wheat flour.
  8. Crush phool makhane and edible gum (gond) in a grinder, if you want you can also crush dry fruits with them.
  9. After half hour when our wheat flour and sooji mixture cool down, add dry fruits, coconut, and grinned phool makhane and edible gum to it. Mix it well.
  10. Now in last we will add sugar powder to it and mix it with whole panjeeri material. You can change quatity of sugar and dry fruits as per your taste.
  11. Now if you wants to make Ladoo of this panjeeri just take some material in your hand. Bid it together and make its balls.

My Tip:

If you are making this for a new mother then you can add ajwain(carom seeds), sunth (ginger powder) and kamarkus(fried & Grinned), all three will be 10-10gm each.

Reviews for Panjiri Ladoo (1)

Anupama Kumari2 years ago

Very nice recipe Ritu ji :)
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