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  • A popular Indian sweet-dish and the perfect festive delicacy, here's for you, Panjiri Recipe by ace Chef Gunjan Goela. Roasted almonds, makhane, gond, coconut and chironji laced with chasni (a sugary liquid).


  • 200 gms badam (almonds)   
  • 80 gms makhane (lotus seed)
  • 100 gms gond (edible gum)
  • 200 gms nariyal (coconut), grated
  • 150 gms chironji.        
  • 350-400 gms boora (powdered sugar)   
  • Desi ghee for frying


  1. Break the makhanas into 2-3 pieces. Dry roast these for 10 mins on very slow fire.
  2. Heat enough ghee to fry the almonds to a light brown. Be cautious while frying these as they get brown very fast and give a burnt taste. Frying should be on low heat. Remove these in a tray.
  3. Fry makhanas till crisp. This too on medium heat. Remove and keep aside.
  4. Fry goand these would swell 4-5 times their original size. Fry till crisp, remove and keep aside.
  5. Fry chironji for not more than 7 -10 mins on low heat. Keep aside.
  6. Roast the grated coconut with 1-2 table spoon of ghee for 10-15 minutes on low heat. This should give roasted nutty aroma. Keep aside.
  7. In a large kadhai, add boora and little water to make a single thread consistency chasni (sugary liquid)
  8. Immediately add all the ingredients to it. Coat  well.
  9. Take a large plate spread about 2 table spoons of ghee and pour this mixture.
  10. Ideally it should be 2" thick, leave it to set for about 3-4 hrs.
  11. Cut and serve.