Panjiri Recipe
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Pahadi Vrat Ki Panjiri Recipe

Pahadi Vrat Ki Panjiri is saccharine homemade fudge with a warmth of spices to its flavor. Learn how to make Vrat Ki Panjiri in few simple steps
Prep Time20 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Keyword: vrat ki panjiri
Author: Hina Gujral

Ingredients

  • 200 gram lotus seeds makhane
  • 100 gram dry desiccated coconut
  • 1/4 Cup almonds
  • 1/4 Cup pistachio
  • 1/4 Cup peanuts
  • 1 tbsp gond edible gum
  • 2 tsp coriander seeds
  • 1 tsp carom seeds ajwain
  • 2 tsp dry ginger powder/saunth optional
  • 1/2 tsp turmeric powder optional
  • 2 tsp cardamom powder
  • 4 tbsp ghee

Ingredients for the sugar syrup

  • 2 Cup sugar
  • 1/2 Cup water

Instructions

  • To prepare the Panjiri, a day before making the panjiri sun-dry gond. Store in an air-tight container.
  • In a pan dry roast ajwain and coriander seeds till aroma is released. Turn off the heat and grind to powder in mixer.
  • Heat one tablespoon ghee in a heavy bottom skillet or kadhai over medium heat. Add gond, fry till it pop up and expand in size absorbing the ghee. Transfer to a plate and set aside.
  • Heat remaining ghee in the same skillet ( buy it here ). Fry together lotus seeds, peanuts, dry fruits.
  • Fry till they turn crisp. Turn off the heat. Transfer to a plate. Let the roasted nuts cools down a bit.
  • Now in mixer make coarse powder of roasted lotus seeds, dry fruits, peanuts, gond. Transfer to a large mixing bowl.
  • Add coconut, cardamom powder, ginger powder, turmeric powder in the same bowl. Combine all together. Set aside while your prepare the sugar syrup.
  • Add sugar and water in a heavy bottom pan. Turn on the heat. Stir till the sugar dissolves.
  • Let the sugar syrup simmer over medium heat. We need thick 1 to 2 thread consistency sugar syrup. A little bit thicker sugar syrup than what we need for Gulab Jamun.
  • Keep on checking the sugar syrup if it has reach the desired consistency.
  • Grease a large square baking sheet with a teaspoon of ghee.
  • Once sugar syrup is ready, turn off the heat. Add the powdered ingredients mixture in the warm sugar syrup. Stir to combine.
  • Spread the mixture in the baking tray of an inch thickness ( buy it here ). Using spatula or lightly wet fingers even out the surface of the mixture.
  • At this stage you can keep the tray in the fridge to get set or leave at room temperature as well. I usually keep it in the fridge for 15 - 20 minutes.
  • Once panjiri is set, using a sharp knife cut into squares.
  • Store panjiri in an airtight container in the fridge. The shelf life of Panjiri is usually a month or so.