A Traditional Recipe for Panjiri
Components
* 1.5 kg samolina
* 1/2kg cup desi ghee
* 12 grams of powdered sugar
* 2 cups of crushed makhana (fox nuts)
* Chopped almonds, 1/2 cup
* 1 cup chopped walnuts
* 2 tablespoons chopped pistachios
* 2 tablespoons chopped cashews
* 2 teaspoons raisins
* 2 tablespoons dried coconut
* half cup of gum (gond)
* 1 teaspoon ground cardamom
* 1 tablespoon melon seeds
* 1 tablespoon sesame seeds
* half cup popyseeds
Technique
1. **Roast the nuts:** In a pan, heat 1 to 2 tablespoons of ghee. Almonds, walnuts, cashews, pistachios, makhana, and seeds should be lightly roasted. Remove and reserve.
2. **Fry the gond:** In a pan, add a little more ghee and fry the edible gum until it puffs up over medium heat. After it has cooled, crush it.
3. **Roast the flour:** Fill the pan with the remaining ghee add samolina. Roast, stirring frequently, over a **low heat** until the samolina turns golden brown and has a pleasant nutty aroma. This might take between 12 and 15 minutes.
4. **Add coconut and cardamom**: Stir in the powdered cardamom and add coconut for about one minute.
5. **Combine everything:** Remove the pan from the heat and allow the contents to slightly cool. Crumbled gond, roasted nuts, raisins, and powdered sugar should be added.
6. Mix thoroughly: thoroughly combine everything until it is distributed evenly.
7. **Cool and store:** Before transferring the panjiri to an airtight container, allow it to completely cool.
Providing Serve two to three tablespoons of panjiri with warm milk or as a traditional sweet snack on its own.
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