Panjeeri | How to make Panjeeri

By pallavi Nayyar  |  8th Feb 2018  |  
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  • Panjeeri, How to make Panjeeri
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

26

0

2 votes

About Panjeeri Recipe

It is a winter delight in Panjab. It is a sweet dish made in every household during winter. It provides energy during winter. You can carry anywhere in Tiffan. You can eat it with masala milk totally comforting for you.

Panjeeri is a delicious dish which is liked by the people of every age group. Panjeeri by pallavi Nayyar is a step by step process which is best to understand for the beginners. Panjeeri is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 10 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Panjeeri takes 10 minute for the preparation and 30 minute for cooking. The aroma of this Panjeeri make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Panjeeri will be the best option for you. The flavor of Panjeeri is unforgettable and you will enjoy each and every bite of this. Try this Panjeeri at your weekends and impress your family and friends.

Panjeeri

Ingredients to make Panjeeri

  • Whole wheat flour 1/2 kg
  • ghee 1/2 kg
  • sugar (desi khand) 400 gm
  • almonds 20 chopped
  • cashews 20 chopped
  • pistachio 20 chopped
  • raisins 25 Chopped
  • Black pepper powder 1 tablespoon
  • Carrom seeds 1 teaspoon

How to make Panjeeri

  1. Pour ghee into a heavy bottomed vessel. When it melts add flour to it and stir constantly on low flame.
  2. Stir constantly till ghee seprates add sugar slowly and mix well. Add black pepper and carrom seeds.
  3. Stir constantly till panjeeri starts leaving vessel. Add chopped nuts and mix well.
  4. After cooling store it in airtight container. Eat anytime with masala milk.

My Tip:

Add raisins after it is cool down otherwise it will burn.

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