By Shreya Sarpal
January 23, 2026
Panjiri is a nourishing North Indian classic, slow-roasted in ghee for deep aroma. Traditionally made during winters and postpartum, it blends warmth, crunch, and natural sweetness in every spoonful.
1 cup whole wheat flour ½ cup powdered sugar ⅓ cup ghee 2 tbsp gond 2 tbsp chopped almonds 2 tbsp chopped cashews 1 tbsp raisins 1 tsp cardamom powder
Heat ghee on a low flame and fry the gond until it puffs up, then crush lightly and set aside.
In the same ghee, slow-roast wheat flour patiently, stirring continuously till fragrant and golden.
Add chopped nuts and raisins, cooking until they release aroma without burning.
Turn off the heat, let the mixture cool slightly, then add powdered sugar and cardamom.
Mix crushed gond well, cool completely, and store panjiri in an airtight jar.