How to Make Methi Panjiri With Jaggery | मेथी रागी पंजीरी रेसिपी
The nutritious and delicious Methi Panjiri with jaggery is a healthy sweet treat very popular in North India during winter. It is made by using methi dana, ghee, ragi, and lots of dried fruits and nuts. This methi panjeeri gives you an instant energy and boosts immunity.
Ingredients
- 150 gm +5 tbsp ghee
- 50 gm gond
- 80 gm makhana
- 100 gm chopped mixed nuts
- 100 gm dry coconut flakes
- 25 gm magaj
- 25 gm white til
- 25 gm ajwain
- 200 gm methi seeds
- 1 cup milk
- 400 gm ragi flour
- 350 gm Jaggery powder or shakkar
Instructions
- First, put a pan on flame. Add methi seeds and dry roast them until they become aromatic. This process will take only 3-4 minutes.
- Put them aside and let them cool completely.
- After that, transfer them to a grinder jar and make a coarse powder of it.
- Transfer the powder to a bowl, and add ajwain seeds. Gradually add milk and form a paste-like consistency. Methi powder will absorb all the milk and foam a thick paste. Cover it and put it aside for 1-2 hours or more.
- After two hours, the consistency of the mixture becomes dry as methi powder has soaked all the milk and swell.
- Break this mixture into small chunks and keep aside.
- Now put a pan on the flame, add 2 tbsp ghee and fry gond in it. Once done transfer it to a big vessel.
- Again add 2 tbsp ghee to the pan and roast makahna in it, transfer to the same vessel.
- Now add 1 tbsp ghee to the pan and add 1 cup chopped mixed nuts. Roast them for 2-3 minutes then add muskmelon seeds, til seeds and dry coconut flakes.
- Mix and roast the mixture further for 1-2 minutes. Transfer this mixture to the same vessel.
- Now add 80 gm to the pan add the soaked mixture of methi and ajawin and roast it until it becomes soft, moist and non-sticky.
- Slightly cool and transfer this mixture to the same vessels.
- At last, add ragi flour to the pan. Dry roast it for 3-4 minutes and then add 50-60 gm ghee in it and roast further till it is done. Let it cool slightly and then transfer to the vessels with other ingredients.
- Now, add jaggery powder and mix everything well together.
- Nutritious and delicious Gluten and Sugar- free Meth Ajwain Panjiri is ready to serve.
- Enjoy it with a cup of milk!
Video
Notes
1. Ghee is one of the most essential ingredients in the list of Panjiri banana ki Recipe. It provides an amazing taste and flavour to the recipe. So, try to get good quality desi ghee without any strong unusual smell.
2. Roast all the ingredients well so they get a nice aroma and become crispy which adds a crunch in every bite and enhances taste.
3. Next thing that you roast all the ingredients on low medium flame with continuous stirring to ensure proper roasting without any burn.
4. After roasting let them cool slightly before adding jaggery. If you add jaggery to the hot mixture it will melt and make the texture of panjiri liquidy.
5. Store only once it cools down properly. Transfer to an air-tight container and keep it at room temperature. It stays good for about 2-3 months.