By Simran Makkar
August 31, 2026
Panjiri brings together devotion and delight in a fragrant offering made with love for Lord Krishna's birth. Made with ghee, nuts, roasted flour and dry fruits, this nourishing treat is simple enough for any kitchen yet rich enough to feel like a celebration in every bite. What makes this sweet even more special is that its flavours develop beautifully as it rests over the next few days.
– ½ cup ghee – ½ cup sugar (boora) – 1 cup whole wheat flour – 1 tablespoon melon seeds – 2 tablespoons almonds, chopped – 2 tablespoons cashews, chopped – 2 tablespoons makhana – ¼ teaspoon cardamom powder – 1 tablespoon desiccated coconut
Dry-roast the makhana in a pan until crisp, then lightly crush and set aside.
Use the same pan for dry roasting the melon seeds, almonds and cashews until they turn golden. Place them aside with the makhana.
Pour some ghee into the pan and let it melt on the low flame of the gas stove.
Add the wheat flour to the ghee and roast over low heat, stirring continuously, until golden brown and fragrant with a nutty aroma.
Turn off the flame and blend in the desiccated coconut, roasted nuts and makhana.
Allow the mixture to cool a bit, and then add cardamom powder and sugar while mixing well.
Let the panjiri cool completely, then store it in an airtight container. Offer it as prasad or enjoy it as a nourishing snack.