Traditional Panjiri Recipe - Authentic Winter Sweet with Gond & Dry Fruits

Panjiri is one of the most popular dry, crumbly winter sweets made by roasting whole wheat flour in ghee and mixing it with powdered sugar, fried gond, dry fruits, and warming spices like sonth.

No need to check the sugar syrup or roll laddus. Following this recipe, you can make about 2½ cups in 40 minutes. It stays fresh for 3-4 weeks at room temperature.

Traditional panjiri comes from Punjab. Most households make a big batch as soon as the winter starts. They keep a jar of panjiri near the stove and eat a spoonful with warm morning milk.

This recipe gives you panjiri with a small Gujarati touch with katlu powder and ganthoda powder. These are the same spices used in katlu pak and adadiya pak. 

Why You Will Love This Panjiri Recipe

• You don’t have to roll the laddus or check sugar syrup. 

• The entire recipe needs only one kadhai.

• Katlu powder, sonth, and ganthoda powder add a real winter warmth.

• This panjiri recipe is really easy to adjust for kids, new mothers, or a jaggery version.

List of Ingredients

This panjiri recipe makes about 2½ cups.

Main ingredients

• 1 cup whole wheat flour

• ½ cup ghee

• ¾ cup powdered sugar 

• 2 tbsp gond (edible gum)

Dry fruits and seeds

• ¼ cup chopped almonds

• 2 tbsp chopped cashews

• 2 tbsp melon seeds

• 2 tbsp grated dry coconut

• 1 tbsp raisins

For the warm winter taste

• 1 tsp katlu powder

• ½ tsp dry ginger powder

• ½ tsp ganthoda powder 

• ½ tsp cardamom powder

Step-by-Step Panjiri Recipe

Step 1: Deep fry the gond pieces in ghee

Take 2 tbsp ghee in a thick-bottomed kadhai. Heat it over a medium flame.

Testing the ghee temperature is mandatory for perfectly fried gond. Add a tiny piece of gond. If it puffs up and rises almost immediately, the ghee is ready. If it browns quickly, your ghee is too hot; let it cool for a few minutes.

Once you reach the perfect temperature, add the remaining gond pieces and stir continuously. It will turn white and puffy like popcorn in about a minute. 

Transfer them to a plate, let them cool, and crush roughly with a mortar and pestle.

Step 2: Roast the dry fruits in ghee

Roast the almonds and cashews in the same kadhai over a low flame until they turn light golden. 

Then add the melon seeds (magaz) and grated coconut, and roast everything for another couple of minutes. 

Transfer them to a plate and set aside.

Step 3: Roast the whole wheat flour in ghee

Add the remaining amount of ghee and whole wheat flour to the same kadhai. Roast the atta over a low flame, stirring continuously for 12-15 minutes.

At the beginning, the flour is dry and pale. Slowly, it turns golden brown, loosens up, and starts to smell nutty and slightly sweet.  

Taste. If it still feels raw or sticks to your tongue, roast it for a couple more minutes.

Step 4: Add all the powdered masalas

Once the flour is properly roasted, turn off the gas. Then add all the spices like katlu powder, dry ginger powder, ganthoda powder, and cardamom powder. Give everything a nice mix. 

The heat of roasted flour is enough for the masalas to release their fragrance without burning.

Step 5: Add powdered sugar at last

Let the spiced flour mixture cool for 5 minutes until it feels warm, rather than hot. 

Add the powdered sugar, along with previously crushed gond, roasted nuts, and raisins. Mix well with a spoon or your hands, and break up any lumps. 

A good, traditional panjiri looks like wet sand.

NOTE: If you add powdered sugar to an extremely hot atta mixture, it melts and creates hard lumps.

Jaggery Variant

If you’re making this recipe for someone who’s avoiding sugar, replace powdered sugar with ¾ cup jaggery powder. 

Add the jaggery only when the flour mixture is warm. If you add the jaggery while the mixture is hot, it will melt and form hard lumps. 

Jaggery panjiri has a slightly deeper, caramel-like taste.

Dhaniya Variant (Janmashtami Prasad)

This is one of the most popular panjiri variants; itis completely different and feels lighter. 

Dry-roast ½ cup whole coriander seeds. Grind them roughly, then roast the freshly ground coriander powder in 2 tbsp ghee for 3-4 minutes.

Then mix it with powdered sugar, grated dry coconut, chopped nuts, and roasted makhana. This variant doesn’t contain atta, gond, or warming spices. It’s also good for the vrat days.

Panjiri Laddu

If you don’t like semi-dry panjiri, prepare it using the same recipe above. Then add an extra 3-4 tbsp warm ghee to the prepared panjiri. Mix it well, take a small portion in your palms, press it in your fist, and roll it into a ball.

For a richer laddu, try our gond ke laddu recipe. 

Expert Tips to Make A Perfect Panjiri

• Always roast the whole wheat flour over a low heat. High heat overcooks the outer layer while the inside stays raw.
• Never add powdered masalas on the heat. Dry ginger powder and ganthoda powder burn quickly and make the panjiri taste bitter.
• Test the ghee temperature before adding gond pieces. Undercooked gond stays hard and sticks to your teeth.
• If your panjiri feels too dry, add 1-2 tbsp warm ghee. If it’s too greasy, add 1-2 tbsp roasted atta.

Serving Suggestions

Families across India eat panjiri as it is, but you can also pair it with a few accompaniments.

• Eat 1-2 tbsp with a glass of warm milk; it is a popular combination for cold winter mornings.
• Pack it in a small box and give it in the school or office tiffin instead of biscuits and packaged snacks.
• Serve it with other homemade mithai on special occasions like Janmashtami, Diwali, and Lohri.

Tips for Storage

• Let the panjiri cool completely. Then transfer it to a dry, airtight steel or glass container and store it at room temperature, away from steam or moisture.
• It stays fresh for 3-4 weeks at room temperature.
• Refrigerating or freezing this dish isn’t recommended. The ghee hardens, which changes panjiri's texture.
• Always use a completely dry spoon to scoop out the panjiri.

Frequently Asked Questions

What ingredients does panjiri contain?

Panjiri contains whole wheat flour, ghee, sugar or jaggery, dry fruits, and seeds. Many Indian families also make this dish with ground coriander seeds instead of wheat flour. Some add fried gond and warming spices like sonth for winter.

Is panjiri good for new mothers?

Traditionally, panjiri with gond and dry fruits is given to new mothers after delivery. But katlu powder contains herbs like ashwagandha and shatavari, and sonth and gond are strong spices. 

Consult your doctor before eating it daily, and do not use katlu during pregnancy without medical advice.

Should we give panjiri to kids?

Yes. You can give this panjiri to kids above 2 years old. Don’t add katlu powder and ganthoda powder. Instead, add a tiny pinch of dry ginger powder (sonth), and finely crush the dry fruits and nuts.

Why does my panjiri taste raw?

This happens if you don’t roast the atta long enough. In this case, add the panjiri back to the kadhai before adding sugar, and roast it again over a low flame for a few more minutes, until it smells nutty.

What is the difference between panjiri and katlu pak?

Panjiri is made with whole wheat flour. It is loose and crumbly, and you have to eat it with a spoon. Katlu pak is a traditional Gujarati sweet made with katlu powder mixed with jaggery and ghee. This is harder than panjiri, and you don't need to eat it with a spoon.

Can I make panjiri without adding gond?

Yes. If you don’t want to use gond, replace it with dry-roasted and crushed makhana (2 tbsp). Crush them roughly instead of a fine powder. You will still get a nice crunchy texture.

How long does panjiri stay fresh?

Panjiri stays fresh for 3-4 weeks. Transfer it to an airtight glass or plastic jar and store the jar at room temperature. Keep it away from direct heat, moisture, and steam.

Related Recipes You Can Try

Katlu Pak Recipe · Adadiya Pak Recipe · Rajgira Halwa Recipe