Atta panjiri
Whole-wheat flour slowly roasted in ghee and mixed with sugar and dry fruit: a dry prasad that keeps well and is easy to share.
Used in: Purnima · Satyanarayan katha
Prasad kitchen · Purnima · Satyanarayan katha
Atta panjiri
Makes: about 2 cups · Time: about 25 minutes
Ingredients
- ☐ 1 cup whole-wheat flour
- ☐ ⅓ cup ghee
- ☐ ½ cup powdered sugar or bura
- ☐ ½ cup makhana, roasted and crushed (optional)
- ☐ 2 tbsp almonds or cashews, chopped
- ☐ 2 tbsp dry coconut, grated
- ☐ ¼ tsp cardamom powder
Method
- Melt the ghee in a heavy kadhai and add the flour.
- Roast on low heat, stirring all the time, for 12 to 15 minutes, until golden and nutty-smelling.
- Add the makhana, nuts and coconut and roast for 2 minutes more.
- Turn off the heat and let it cool until just warm.
- Mix in the sugar and cardamom. Cool completely and store airtight.
Good to know
- Sugar added while the flour is hot melts into lumps; wait until it is only warm.
- For Janmashtami many families make dhaniya panjiri, with roasted coriander-seed powder in place of flour.
Take care: Crush nuts and makhana finely for small children.
KathaVidhi · Quantities are a starting point; proportions vary between families and regions, so follow yours.