Go Back
+ servings
aerial shot of panjiri in a brass serving platter
Print Recipe
5 from 1 vote

Traditional Prasad Panjiri Recipe

Panjiri is a North Indian sweet mixture. It is healthy, nutritious, and has a savory taste. Learn how to make traditional panjiri recipe for prasad in a few simple steps.
Prep Time20 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Servings: 500 gram
Calories: 4048kcal
Author: Hina Gujral

Equipment

Ingredients

  • 200 gram (1 Cup) lotus nuts (foxnuts or makhana)
  • 100 gram (½ Cup) desiccated coconut
  • ¼ Cup almonds
  • ¼ Cup pistachio
  • ¼ Cup peanuts
  • 1 tablespoon edible or herbal gum (gond)
  • 2 teaspoon coriander seeds (dhaniya)
  • 1 teaspoon carom seeds (ajwain)
  • 2 teaspoon dry ginger powder (saunth)
  • ½ teaspoon turmeric powder (optional)
  • 1 tablespoon powdered sugar
  • 2 teaspoon cardamom powder (elaichi powder)
  • 4 tablespoon ghee

Ingredients for the sugar syrup

  • 2 Cup sugar
  • ½ Cup water

Instructions

  • To prepare the Panjiri, a day before sun-dry all the dry fruits and edible gum. Store in an air-tight container.
  • In a pan dry roast ajwain and coriander seeds till the aroma is released. This usually takes 20 - 30 seconds. Turn off the heat and grind to a coarse powder in a mixer. Transfer to a bowl. Set aside.
  • Heat one tablespoon ghee in a heavy bottom kadhai over medium flame. Add gond/gum, fry till it pops up and expands in size absorbing the ghee. Transfer to a plate and set aside.
  • Heat remaining ghee in the same skillet. Fry together lotus seeds, peanuts, dry fruits till they are crisp and crunchy. Turn off the heat. Transfer to a plate. Let the roasted nuts cool down a bit.
  • Now in mixer make a coarse powder of roasted lotus seeds, dry fruits, peanuts, fried gond. Transfer to a large mixing bowl. Add desiccated coconut, cardamom powder, ginger powder, turmeric powder, powdered sugar, coriander seeds powder. Combine all together. Panjiri is ready for prasad.
  • To make sugar syrup, heat sugar and water in a saucepan. 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. Using a 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. The shelf life of Panjiri is usually a month or so.

Notes

  • This is a Pahadi style panjiri recipe. Adding turmeric is optional. In Pahadi style panjiri, turmeric is a must ingredient.
  • Make sure to sun-dry all the spices, dry fruits, and the herbal gum a day or two before making the panjiri. 
  • Do not dry roast the spices for too long especially carom seeds. Else, they will taste bitter.
  • Fry ingredients in batches and separately as suggested in the panjiri recipe and not all together.
  • If you are not adding sugar syrup, then add ¼ cup powdered sugar in the panjiri mixture.
  • Do not make a fine powder of the ingredients. Keep them coarse.
  • You can store panjiri for a month at room temperature in an airtight container.

Nutrition

Calories: 4048kcal | Carbohydrates: 585g | Protein: 63g | Fat: 180g | Saturated Fat: 101g | Cholesterol: 154mg | Sodium: 71mg | Potassium: 4266mg | Fiber: 33g | Sugar: 410g | Vitamin A: 228IU | Vitamin C: 5mg | Calcium: 561mg | Iron: 17mg