दादी के हाथों की Special Recipe - पंजीरी | Winter Recipes | Ajay Chopra

इस Video में मैं आपको दिखाऊंगा घर पर सर्दियों के लिए पंजीरी कैसे बनाये। पंजीरी, जो कि एक पारंपरिक और पौष्टिक व्यंजन है, सर्दियों में स्वास्थ्य और ऊर्जा का एक उत्तम स्रोत मानी जाती है।
इस Recipe में हम आपको घर में पाए जाने वाले सामान्य ingredients का उपयोग करते हुए Panjiri बनाने की आसान विधि बताएंगे। पंजीरी ना सिर्फ Tasty होगी, बल्कि यह आपके family के लिए एक Healthy Breakfast होगी। Cooking video के अंत में, tips and tricks भी share करूंगा, जिससे आपकी panjiri और भी बेहतर बन सके।

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Panjiri is a traditional Indian sweet dish known for its nutritional richness and delightful taste.

Portions serving: 9-10 pax
Preparation time: 10 min
Cooking time: 40 mins
Calories: 560 cal per portion

Ingredients:

Ghee ⅔ cup
Walnuts ½ cup
Almonds ½ cup
Cashew nuts ½ cup
Pista ¼ cup
Alsi / flax seeds 2 tbsp
Melon seeds ¼ cup
Makhana 2 cups
Kharik ¼ cup
Raisins ¼ cup
Desiccated coconut ½ cup
Suji 1 cup
Green cardamom powder 1 tsp
Dry ginger powder 1 tbsp
Jaggery 1 cup
Water as required

Parchment paper

Method:

To begin, heat a pan and add a generous amount of ghee. Introduce gondh (edible gum) and sauté it until it puffs up, creating a light and crispy texture.
Once done, transfer the gondh to a mixer jar and crush it to a coarse texture, setting it aside for later use.

In the same pan, add more ghee and toast a medley of nuts including walnuts, almonds, cashew nuts, pista, along with alsi (flaxseeds) and melon seeds.
To enhance the texture, introduce makhana (fox nuts) and toast them alongside the nuts.
Once the mixture is perfectly toasted, set it aside.

Next, heat the pan again and add ghee.
Add kharik (dried dates) and raisins, cooking them until they become tender and infused with the ghee's richness.
Transfer this mixture to the previously toasted nut mixture.

Now, take the toasted nuts mixture and the reserved crushed gondh in the mixer jar and grind them into a coarse powder, ensuring a harmonious blend of flavours and textures.

In a pan, add ghee and desiccated coconut, roasting it until it attains a light golden brown hue.
Once done, transfer it to a plate for cooling.

In the same pan, add more ghee and roast suji (semolina) until it achieves a light golden brown colour.
Transfer the roasted suji to a plate, allowing it to cool.

Gather all the prepared ingredients in a bowl or on a plate, combining them with green cardamom powder and dry ginger powder for an aromatic touch.

For the jaggery syrup, heat ghee in a pan, add jaggery, and a bit of water to make a syrup with a rich, sweet flavour.

Now, add the toasted nuts to the Panjiri mixture, incorporating the jaggery syrup to bind the ingredients together.
Mix it thoroughly to ensure an even distribution of flavours.

Panjiri is now ready to be served, offering a wholesome and flavorful treat.
Store it in an airtight glass jar to maintain its freshness.

For Panjiri Bars,
Take a portion of the Panjiri mixture in a bowl, add the toasted dry fruit mixture (excluding makhana), and blend them together.
Introduce jaggery syrup to bind the mixture, creating a cohesive texture.
Place a parchment paper on a flat surface, shape the Panjiri mixture into a bar, wrap it with the parchment paper, and refrigerate for 10-15 minutes until it solidifies.

Panjiri Bars are ready to be enjoyed, offering a convenient and delectable twist to the traditional Panjiri recipe.


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Intro - 0:00
Prepration - 0:35
Panjiri ki Khusbhu 3:30
Mixing 3:58
Coconut Powder 5:50
Making Panjiri 8:30
Adding Sweet 9:43
Making Bar 10:54
Panjiri 12:01
Outro 12:30
Tasting 12:53