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Gurr ki Panjeeri

Sweet, nutty goodness to welcome the chill — Gurr ki Panjeeri is winter’s sweetest tradition. Because some joys taste best in winter. #happycookingtoyou #foodfusion #araywahh

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Ingredients:

-Water ½ Cup

-Gur (Jaggery) 300g

-Elaichi powder (Cardamom powder) 1 tbs

-Saunf powder (Fennel seeds) crushed 1 tbs

-Desi ghee (Clarified butter) 2 tbs

-Makhanay (Lotus seeds) 100g

-Desi ghee (Clarified butter) 2 tbs

-Gond (Edible gum) 100g

-Desi ghee (Clarified butter) 2 tbs

-Badam (Almonds) 125g

-Pista (Pistachios) 125g

-Kaju (Cashew nuts) 125g

-Akhrot (Walnuts) 125g

-Sukha nariyal (Dried coconut) sliced 125g

-Char maghaz (Dried melon seeds) ¼ cup

-Pumpkin seeds ¼ Cup

-Til (Sesame seeds) 3 tbs

-Desi ghee (Clarified butter) 1 Cup

-Sooji (Semolina) 300g

-Khashkhash (Poppy seeds) 3 tbs

 

Directions:

-In a saucepan,add water,jaggery & turn on the flame (don't stir).

-Add cardamom powder,fennel powder,mix well & cook on medium flame until jaggery is dissolved (4-5 minutes).

-Let it cool.

-In a wok,add clarified butter & let it melt.

-Add lotus seeds & fry on low flame until crispy (2-3 minutes),take out & let it cool.

-In a wok,add clarified butter & let it melt.

-Add edible gum & fry on low flame until it puffs up.Keep stirring in between & let it cool.

-In a wok,add clarified butter & let it melt.

-Add almonds,pistachios,cashews nuts,walnuts,dried coconut & fry on low flame for 3-4 minutes.

-Add dried melon seeds,pumpkin seeds,sesame seeds & mix well on low flame for 2-3 minutes,take out & let it cool.

-In a wok,add clarified butter & let it melt.

-Add semolina & roast on low flame until it's fragrant & changes color (8-10 minutes),take out & let it cool.

-In a chopper,add roasted lotus seeds,fried edible gum,chop coarsely & transfer to a bowl.

-In same chopper,add fried nuts,chop coarsely & transfer it to the same bowl.

-Add roasted semolina,poppy seeds & mix well.

-Add prepared jaggery syrup,fried nuts & mix until well combined (yield 1 & ½ kg).

-Can be stored in an airtight jar for up to 10 days on shelf & for up to 1 month in refrigerator.

Recipe By: Seema Hanif

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