Gurr Panjiri Punjabi style
Ingredients
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2.5 cups (appx. 750 gms.) Whole Wheat flour
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1 cup (200gm) Fine Sooji
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1.75-2 cups (1 3/4 cup) Ghee
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20-25 Almomds
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20-25 Pistachios
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20-25 Cashews
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15-20 Walnut
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20-25 Rasinis
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1 cup dry Coconut powder -
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1 cup Goondh
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2 tbsp Dried ginger powder (soonth)
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3/4 cup Phool Makhane (puffed lotus seed or foxnut)
Cooking Instructions
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1
Heat 2-3 tablespoon ghee in a pan.
Add Makhane (puffed lotus seed or foxnut).
Cook until light brown in colour. Remove from ghee and set it aside.
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2
Add goondh (edible gum) and cook on a low flame.
Goondh will puff up in ghee. Do not rush through this process. Allow it to puff completely. When the spluttering stops means it is cooked.
Remove from ghee and set it aside.
Like wise dry roast all the nuts.
Roast for a minute, remove from ghee and set it aside.
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3
Add sooji, Keep stirring and dry roast for couple of minutes. When it starts to turn light brown in colour remove from ghee and set it aside.
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4
Add the remaining ghee to the hot pan.
Add wheat flour.
Mix and cook on a medium low flame, stirring continuously,
Cook until the colour changes to light brown in colour and it's aroma fills the room.Mix in previously roasted sooji.
And cook for 3-4 minutes.
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5
Take it off the flame and mix in jaggery.
Start adding the toasted nuts one by one - raisins, charmagaz..Toasted coconut flakes and phool makhane (puffed lotus seed or foxnut)
Mix in toasted dry nuts, cardamon powder, ajwain and saunth.
Grounded dry nuts.mix it well
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6
When completely cooled, store in airtight containers.
Enjoy!
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