Ingredients:
1 cup G2G whole wheat atta
1/4 cup G2G ghee
A pinch of G2G Kesar
2 tbsp gaund (edible gum)
1/2 cup jaggery
1/4 cup mixed dry fruits
1/4 cup melon seeds
1/2 tsp cardamom powder
1/4 tsp nutmeg powder
1-2 tbsp poppy seeds
Instructions:
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
Add the whole wheat flour and roast it gently, stirring continuously, until the flour turns golden brown and releases a nutty aroma (about 8-10 minutes). Be careful not to burn it.
In the same pan, add the gaund (edible gum) and roast it in the ghee for 2-3 minutes. The gum will puff up and become crispy. Remove it from the pan and set aside.
In the same pan, add the chopped dry fruits and seeds (melon seeds, poppy seeds, or any other nuts you prefer) and roast them lightly for 1-2 minutes until they are slightly golden. Remove and set them aside.
In the pan, add the roasted wheat flour back. Mix in the cardamom powder, nutmeg powder, and saffron strands
In another pan, heat the jaggery with 2-3 tablespoons of water, stirring until it melts into a smooth syrup.
Pour the jaggery syrup into the roasted flour mixture. Stir everything together until it forms a dough-like consistency.
Add the roasted gaund, dry fruits, and seeds to the mixture. Stir well to ensure that all ingredients are evenly combined.
Cook the mixture on low heat for another 2-3 minutes, allowing the flavors to blend well.
Remove from the heat and let the panjiri cool slightly before transferring it to a plate or bowl.
Once cooled, you can roll the mixture into small bite-sized balls or serve it as is.
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