Bajra Panjiri with Jaggery | Winter Special Healthy Panjiri Recipe
Make nutritious bajra panjiri with jaggery and alsi. A winter superfood packed with energy, perfect for immunity and strength.
Ingredients
- 250 gm 2 cup bajra flour
- ½ cup ghee
- 50 gm gond
- 50 gm makhana
- 50 gm almonds
- 50 gm dry coconut flakes
- 25 gm watermelon seeds
- 200 gm jaggery powder
- ¼ cup water
- 100 gm flaxseeds
Instructions
- First, lightly roast flaxseeds for 2-3 minutes on low flame and let them cool. Transfer to a grinder jar and grind into powder form. Keep it aside.
- Now heat 1 tbsp ghee in a pan. Add gond and fry it till it becomes light and crispy. Add watermelon seeds and roast for few seconds. Now transfer them to a bowl.
- Again, heat 1 tbsp ghee in the pan. Add makhana and roast them till they become crispy. Transfer to the bowl.
- Now heat 1 tsp ghee and roast almond slices for 1-2 minutes on low flame. Add coconut flakes and roast them for few seconds. Transfer them to the same bowl..
- Finally, heat rest of the ghee and add bajra flour to it. Roast it for around 7-8 minutes till its raw smell is gone. Switch off the flame and let it cool slightly.
- Then in another pan add crushed jiggery. Also add ¼ cup water and cook till the jaggery melts and form a syrup. We don’t need to make any thread in the syrup. Switch off the flame. Cool it slightly.
- Now add all the roasted nuts to the bajra flour and jaggery syrup, mix well. After that add flaxseeds powder and mix well altogether. Let it cool completely and then store in an air tight container. It stays good for about 3-4 weeks at room temperature.
Video
Notes
1. Roast bajra flour and all the dry fruits and nuts on a low flame otherwise they may burn and ruin the taste of panjiri.
2. Slightly cool Alsi before grinding into powder otherwise it capture moisture.
3. You can add any other nuts and seeds of your choice.
4. If bajra is not suitable for you replace it with wheat flour, or multigrain flour.
5. Store it an air tight container to keep it for longer time.