By Aditi Saraswat
August 19, 2026
Sawan bhog feels extra special when it is made at home. This dry fruit panjiri has a blend of nutrient-rich nuts, seeds and makhana that are slow-roasted in ghee and lightly sweetened with jaggery powder for a bhog that feels rich, filling and is also easy to make.
½ cup almonds ¼ cup cashews ¼ cup walnuts ¼ cup makhana 2 tbsp melon seeds 2 tbsp pumpkin seeds 2 tbsp raisins 2 tbsp grated dry coconut 3 tbsp ghee ½ tsp cardamom powder 2 tbsp jaggery powder 1 tbsp edible gum (gond), optional
In a pan, heat ghee and roast almonds, cashews and walnuts separately on low flame until they turn crisp and aromatic.
Now, add more ghee if required, then roast makhana on low flame until they turn crunchy, then crush them lightly to get texture in every bite.
Dry-roast some melon seeds, pumpkin seeds and grated coconut individually. Keep the flame low so that nothing gets burnt.
To the pan, add the roasted nuts, makhana, seeds, coconut, raisins and gond to this. Mix everything nicely on a low flame.
Lastly, switch off the flame and add cardamom powder and powdered jaggery to this. Let the panjiri cool down, then offer as bhog.