Panjiri Recipe - Healthy Punjabi Dry Fruit Snack

Step 1: To begin making the Punjabi Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter

Step 2: Heat a kadai with a tablespoon of ghee on medium-low flame, and make sure the ghee is well heated

Step 3: To this add the gondh crystals and stir them occasionally, until they puff up well

Step 4: Once they have puffed up, turn off the flame and remove the puffed gondh in a plate and set aside

Step 5: Next add a tablespoon ghee yet again on medium low flame and roast the makhana until well roasted

Step 6: This will take about 2-3 minutes

Step 7: Likewise use a tablespoon of ghee each and roast the almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds

Step 8: Once each of these are roasted individually, and set them aside to cool

Step 9: Combine the puffed gondh, roasted makhana, almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds in a mixing bowl and transfer to a mixer jar and grind to a coarse mixture

Step 10: Transfer the freshly ground coarse mixture, into a large mixing bowl

Step 11: Heat the remaining ghee in the kadai on medium-low flame, add the rawa and the whole wheat flour and roast until the mixture turns into a light brown colour

Step 12: To this add the dry ginger powder, nutmeg and cardamom powder, mix well and allow it to cool

Step 13: Once cooled add in the sugar powder and adjust the sweetness according to your taste

Step 14: Transfer this sweetened rawa-wheat flour mixture into the mixing bowl that contains the freshly ground dry fruit coarse mixture

Step 15: Mix well until combined and store in an airtight container for 2-3 weeks

Step 16: Serve Panjiri Recipe along with a Turmeric Milk Recipe - Haldi Doodh / Golden Milk or Badam Milk Recipe - Almond Milk as a snack during the winter season