MAKHANA PANJIRI

Recently my sweet tooth is very active, always craving for anything sweet. One fine weekend morning looking though my window and sipping in my Kadak chai I had strong sweet craving. Early morning, empty stomach, I did not want to dig into cakes, cookies and chocolate. So I took out my “To Do List Of Recipes”, turning page by page and my eyes got stuck on the name “Panjiri”.

Yes… this it, the idea of sipping kadak chai along with perfect Indian energy powder appealed me. Panjiri would be perfect tea time snack when I am on the go. Next thought was on how I can make it healthier for their whole family without weight gain. Modified the traditional recipe by reducing the ghee (clarified butter) and adding loads of Makhana.

I made my ingredients ready to prepare Panjiri and my camera ON. Just then Mr. B walked into the kitchen, picked up the white looking puffed up ball, smelled it, tasted it, but could not figure out what the heck is this? Looks like popcorn but not a popcorn. I could notice the topsy-turvy expression filled with curiosity. Mr.B asked me, what’s this white popcorn like thingy?

It is true that not many of us known that Makhana known as fox nuts are a part of the lotus flower also known as Lotus Seeds. The Lotus flower that's known for its beauty has a lot to offer, including lotus seeds known as Makhana, lotus steam and roots. Makhanas are back in vogue due to fact that it can boost weight loss. The puffed-up lotus seeds are being sold by healthy packaged food brands. Rich in good carbohydrates, proteins, magnesium, iron and another dozen of vitamins. A gluten-free, which has anti-inflammatory and anti-ageing properties.

So my recipe for the day is “Panjiri with Makhana”. “Panjiri” is also known as “Dabra” a winter treat and a dry sweet delicacy prepared with common ingredients available in your pantry. As this is festive month Panjiri is made as Offering (Prashad) for Pooja. Add more ghee (clarified butter) to shape it into small balls known as “Laddu”. Panjiri is a very healthy, highly nourishing food given to lactating mothers in Punjab and other states of North India.

A nourishing supplement when need to gain strength, a fantastic snack with a glass of milk. I store it in glass jar and for instant sweet cravings this is my go to dessert. Also I do pack Panjiri in a mini tiffin that can suffice for 2 to 3 days, for my kids when they have school stay back.

This recipe is very simple, just roasting and grinding of few ingredients. This recipe can be tweaked with different variety of nuts, mild spices, to create your own variations. Though it is simple but the secret of this recipe lies in slow roasting and cooking with love. Don’t be in rush to roast the ingredients on high flame, else throughout you will have burnt flavor.

I am sharing with you the simplest method of making Panjiri with routine ingredients available in my pantry

Ingredients:

• 1 ½ cup Whole Wheat Flour
• 1 cup Phool Makhana (Lotus Seeds)
• 1/2 cup pitted Dates
• 1/2 cup Sugar , powdered
• 1/4 cup Badam (Almond)
• 1/2 cup Cashew nuts
• 1/2 cup Pistachios
• 3/4 cup Ghee
• 1 teaspoon Cardamom Powder

Procedure:

To begin making the Punjabi Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter.

Heat a kadai with a tablespoon of ghee. To this add the Makhana and roast on medium low flame until well roasted. 

To check if it is well roasted, take a piece and squeeze between your fingers, it should easily crumble.

Now add in the Pistachios and Cashewnuts and roast well on low medium flame. Once these are roasted well, transfer it to a bowl and set them aside to cool. 

With a pestle crush all the Makhanas until coarse mixture is formed. Add to this minced dates and mix well.

Heat the same Kadai and to this add whole wheat flour and the remaining ghee. Slow roast it until the mixture turns into a light brown colour. Roasting will take time, be careful not to roast on high flame.

Once the flour is completely roasted, to this add the cardamom powder, brown sugar, and the roasted coarse ground mixture and mix well. Adjust the sweetness according to your taste. Switch off the flame and allow it to cool. 

Once it is cool down, store in an airtight container at room temperature. Panjiri stays good for upto 3 - 4 weeks. The recipe can be doubled, quantity of the ingredients can be varied as per your preference.

Serve Panjiri along with a glass of milk for breakfast or snack.

To form laddus, add more ghee while roasting the flour. At the end of the recipe, before the mixture completely cools down, apply little ghee on your palm and take handful of the flour to shape them into small balls. Balls can be formed only when the mixture is little hot and applying ghee on your hands will help to hold the shape. 

Look at this don’t they look drooling.

Variations:

*  Adding a tablespoon of Semolina or desiccated coconut is optional.

*  Adding edible gum (gond) is optional. 

*  A variety of dry fruits and seeds can be used. Flax seeds is trending so you may use that.

*  Jaggery can be replaced with brown sugar for a healthy option. This will make the Panjiri sticky and wet.
* Variations with poppy seeds, flax seeds, dry ginger, nutmeg, cardamom or coriander powder.

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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