Whenever I get to know that someone’s making panjiri, it is just sheer nostalgia for me. Growing up in a Punjabi household, chikkis and panjiris were a staple during winters as were pinnis. While chikki is a combination of jaggery and peanuts or til, panjiri is a thick and crumbly pudding made with whole wheat atta and sugar. The same panjiri used to be rolled up into pinnis by adding a few extra ounces of sugar at home. The best memory I have of panjiri is that of my late grandmother. Before her demise, we would visit her house for winter vacations and we knew what we were in for.
From gajar ka halwa to panjiri, the kitchen containers would be filled with all the heavenly winter sweets. Interestingly, the same panjiri that used to bring a smile on our faces as kids (and does even now) is actually packed with several health benefits too. It is considered to be great for pregnant women as the nutritional components can strengthen the body and ensure a speedy recovery. When you fall sick, then too, panjiri can provide with that extra dose of nutrition along with strengthening your immune system. The ingredients that go into the making of panjiri make it an ideal dish to provide warmth during the chilly season.
If you’re tempted enough already, here are some tips and tricks that can make the tedious task a tad bit easier for you.
1. Ghee Is The King
Panjiri without ghee is like boondi ladoo without boondi. Ghee is a very core component of making panjiri. If you don’t use it generously, the panjiri will turn out dry and hard. Also, you need to ensure that the ghee that you are using has a good shelf life. That would make a lot of difference to the taste.
2. The Right Pan And The Right Flame
While making a panjiri, the most ideal utensil would be a thick bottomed pan. This allows a controlled amount of heat to reach the ingredients and prevents them from getting burnt. Similarly, the flame should be somewhere between medium to low as each ingredient can get burnt very easily over high heat.
3. Patience Is Essential
Roasting wheat flour or the other ingredients like dry fruits, all you need a little bit of patience. As we have mentioned earlier, it is a time-consuming task but to get the flavours right you need to wait. Took out the panjiri too soon, be ready for a raw taste and if you overcook it, bitterness will flow all over and we know you won’t like that.
4. Sweeten It Properly
If a dessert is not sweet, then why is it even called a dessert? You can definitely add sugar as per your preference but what is important is that you use powdered sugar or jaggery. This helps to mix well with the flour. Also, add it while the wok is on the flame because adding it later wouldn’t help to retain the grainy texture.
