Making panjiri at home is actually very simple, and the steps are easy to follow. Panjiri is a much-loved North Indian sweet made with roasted whole wheat flour, desi ghee, and powdered sugar. It is often enriched with dry fruits and is especially Enjoyed during the winter months for the warmth and energy it provides.
This is a homely, family-style recipe where the base is just wheat flour roasted patiently in ghee until it turns golden and fills the kitchen with a lovely nutty aroma. Once Cooled, Powdered sugar is mixed in, creating a sweet that is light, wholesome & full of flavor. For generations, Punjabi families have treasured this traditional dish—not just as a festive prasad during Krishna Janmashtami or Radha Ashtami, but also as a nourishing food for new mothers. Panjiri is more than a dessert; it is a blend of health, comfort and devotion that Brings warmth to every home.
Cultural Significance of Panjiri
- As Prasad: Panjiri is a common dish for Janmashtami, Radha Ashtami, and other Krishna-related holidays. It is typically given out as prasad at temples in Vrindavan and Mathura.
- For moms: New moms are traditionally given Panjiri because it is thought to help them recuperate, strengthen their bodies, and boost their milk production.
- As a Winter Food: Panjiri is a great food for cold weather since it is rich in ghee, dry fruits, and spices that warm you up and give you energy.
In every context, Panjiri stands for health, nourishment, and devotion.
Ingredients (For 4–5 servings)
- 1 cup whole wheat flour (atta)
- ½ cup powdered sugar (or mishri powder)
- ½ cup desi ghee
- ¼ cup makhana (fox nuts), roasted and crushed
- 2 tbsp cashews (kaju), chopped
- Two tbsp almonds (badam), chopped
- 2 tbsp pistachios (pista), chopped
- 1 tbsp raisins (kishmish)
- 2 tbsp dry coconut slices (optional)
- 1 tsp fennel seeds (saunf)
- ½ tsp nutmeg (jaifal) powder
- ½ tsp cardamom (elaichi) powder(Ingredients may vary slightly depending on region and family tradition.)
Video Guide For Panjiri
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Step-by-Step Method
- First, heat some ghee in a heavy-bottomed kadhai and then add the whole wheat flour to make panjiri. Stir it constantly over a low flame until the flour turns golden brown and smells like nuts.
- Roast the makhana, almonds, cashews, and pistachios in a different pan without any oil. To make the texture better, lightly crush the makhana and then incorporate all the roasted dried fruits into the flour.
- Then, add the fennel seeds, cardamom powder, and nutmeg powder. Roast the mixture for a few more minutes to let the flavours marry.
- Turn off the heat and allow the mixture cool down a bit before adding the raisins and powdered sugar (or mishri powder). Make sure to mix everything well. Your panjiri is ready to eat.
- You can offer it fresh as bhog for Radha Krishna or eat it as a healthy snack that gives you energy. Put the rest of the panjiri in a container that won’t let air in. It will last for 2 to 3 weeks.
How to Serve Panjiri
- As prasad during Janmashtami, Radha Ashtami, or Navratri.
- With warm milk as a nourishing bedtime drink.
- As a post-pregnancy recovery food for mothers.
- As a winter energy booster for children and elders alike.
Health Benefits of Panjiri
- You’ll feel energized right away after eating panjiri because it’s full of ghee, wheat, and almonds.
- Strengthens Immunity: Dry fruits and spices help the immune system.
- Good for Digestion: Cardamom and fennel help with digestion.
- Postnatal Care: Helps new mothers get stronger and makes it easier for them to breastfeed.
- Winter Protection: Keeps the body warm and gives it energy.
Variations of Panjiri
- Dry Panjiri (Prasad Style): A simple variant made with only wheat flour, ghee, and sugar.
- Laddoo Panjiri: The mixture gets molded into ladoos so that they are easier to serve.
- Multigrain Panjiri: This type of panjiri has wheat, sooji, millet flour, or besan in it.
- Ayurvedic Panjiri: This has herbs like gond (edible gum), turmeric, and ajwain that are good for your health.
Panjiri as Bhog for Krishna
During Janmashtami and Radha Ashtami, Panjiri is often made as a sacred offering. People who worship Lord Krishna believe he likes simple foods like wheat flour cooked in ghee and sweetened with honey. Even this simple dish can turn divine when you make it with love. Offering Panjiri is a sign of genuine love and food for the Lord.
Tips for Perfect Panjiri
- Khand or khandsari, which is desi raw sugar, is usually used to sweeten Panjiri. You can also use jaggery powder, organic cane sugar, or even conventional powdered sugar if you can’t find it. One easy way to do this is to grind regular sugar at home and mix it with the roasted flour.
- Our kids consume most of the whole wheat panjiri we make at home. You can also use a 2:1 ratio of whole wheat flour and sooji (rava) for a slightly different texture.
- I normally like to add a handful of dried fruits, but you don’t have to. You may leave them out or add whatever you have at home. Others add a little desiccated coconut (nariyal ka bura) to the mix. Roast the coconut separately and then mix it in with the roasted wheat flour to make the flavor stronger.
Conclusion
Panjiri has always been more than just a sweet dish; it is love on a plate. It has the love of mothers, the devotion of grandmothers, and the gifts of tradition. When you make Panjiri at home, you’re not simply cooking; you’re keeping a tradition of caring for and feeding people alive. It is still a sign of care and celebration, from temples in Vrindavan to homes in Punjab. Panjiri never loses its timeless charm, whether you make it as bhog for Radha Krishna ,give it to your family and friends, and let each bite remind you of the simple pleasures of being together and following traditions.
