Dry fruit panjeeri | How to make Dry fruit panjeeri

By Geeta Sachdev  |  16th Sep 2016  |  
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  • Dry fruit panjeeri, How to make Dry fruit panjeeri
Dry fruit panjeeriby Geeta Sachdev
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About Dry fruit panjeeri Recipe

Mere laddoo gopal ke liye soft n delicious panjeeri

Dry fruit panjeeri is a delicious dish which is liked by people of all age groups. Dry fruit panjeeri by Geeta Sachdev has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Dry fruit panjeeri at many restaurants and you can also prepare this at home. This authentic and mouthwatering Dry fruit panjeeri takes 30 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Dry fruit panjeeri is a good option for you. The flavour of Dry fruit panjeeri is tempting and you will enjoy each bite of this. Try this Dry fruit panjeeri on weekends and impress your family and friends. You can comment and rate the Dry fruit panjeeri recipe on the page below.

Dry fruit panjeeri

Ingredients to make Dry fruit panjeeri

  • 75 to 80 gram makhana /lotus seeds or 1 big serving bowl .
  • 2 tea spoon gaund/edible gum
  • 1 bowl almonds
  • 1 bowl cashews
  • 2 bowls melon seeds or magaj
  • 1/2 bowl chirongi/cuddapah almond
  • 1 bowl dessicated coconut
  • 1/2bowl kishmish /raisins
  • 1 tea spoon saunth /dried ginger
  • 1 tea spoon coarsely grinded dhania/coriender seeds }optional
  • 1 tea spoon kewra essence ...
  • 1 table spoon crushed cardamom seeds
  • 3 bowls sugar
  • 1 bowl water for chashni
  • 1/2bowl pure ghee

How to make Dry fruit panjeeri

  1. Grease the thali with 1 tea spoon ghee from all sides and keep it aside.
  2. Roast makhanas in 2 table spoon desi ghee till crisp ..
  3. Fry gaund in 2 table spoon ghee
  4. Fry almonds and Cashews in 1 tea spoon ghee
  5. Dry roast melon seeds and chirongi in the same vok
  6. At last dry roast coconut and raisins
  7. First coarsely grind makhanas take them off in a big bowl
  8. then grind gaund then almonds and Cashews then magaj and chirongi ..
  9. After that mix all the above mentioned ingredients in a parat except the essence..
  10. Fr sugar syrup /chashni boil sugar with water till sugar is completely dissolves in water and chasni became thick .. to check the consistency of thickness drop a chashni with spoon in a bowl of water if drop become set in the surface of bowl it means chashni is ready .if the drop scatter then have to boil for few more mins and again check it
  11. If it 's ready off the gas ..at this tym add essence
  12. And also add all the ingredients slowly in 3 batches with stirring and folding all the material ..
  13. Transfer the panjeeri over greased thali carefully pat it with slightly wet hand and tap the thali to set it evenly
  14. Let it rest for few min with in 15 minutes it will be set or it can take little more time then cut it in diamond shape or square of your choice ...

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