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Panjiri
Panjiri is a traditional Indian recipe for classic dessert or sweetmeat of seeds, coconut, edible gum and chironji nuts in a sugar base that's set and cut into pieces before serving. The full recipe is presented here and I hope you enjoy this classic Indian version of: Panjiri.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesDessert RecipesIndian Recipes
This is a favourite Indian sweet dish that is often served at various festivities and is particularly enjoyed at Diwali.
Ingredients:
80g makhane (lotus seed)
200g badam (almonds)
100g gond (edible gum)
200g nariyal (coconut), grated
150g
chironji (charoli) nuts
350–400g boora (powdered sugar)
ghee, for frying
Method:
Take the lotus seeds and break them into 2 or 3 pieces. Set on a baking tray and dry roast in a low oven for about 10 minutes.
Heat a little ghee in a non-stick pan. Add the almonds nuts and fry over low heat, stirring frequently, until nicely browned all over. Be careful not to scorch them as they cook. Remove the almonds from the pan and set aside. Add the dry roasted lotus seeds and fry until crisp.
Remove the lotus seeds with a slotted spoon and set aside then add the edible gum to the pan and fry until crisp (they will swell to 4 or 5 times their original size). Remove with a slotted spoon and set aside. Now add the chironji nuts and fry gently over low heat until golden brown. Remove and set aside.
Add a little more ghee to the pan then stir in the coconut and fry gently over low heat until nicely browned and nutty in aroma.
Add the powdered sugar to a large wok or kadhai. Stir in a little water and allow the sugar to dissolve. Immediately add all the toasted ingredients and stir to combine and coat in the sugar syrup.
Spread 2 tbsp ghee over a large plate to grease. Pour in the contents of the wok and spread out to 5cm thick. Put aside to set for between 3 and 4 hours. Cut into squares and serve.
