I have many fond memories of panjiri — my mum made it every Janmashtami without fail. While she observed the fast, she would prepare this rich, aromatic sweet that we eagerly awaited. Panjiri combines whole wheat flour, ghee and assorted dry fruits to create a crunchy, nourishing treat. It works wonderfully as prasad to offer at the deity’s feet, yet is equally delicious as an everyday sweet. It’s wholesome too, and pairs nicely with warm milk for children. This Raksha Bandhan I decided to make panjiri and everyone at home loved it.
I should make it more often. Here’s my panjeeri recipe and method:
Step-by-step Pictures
Take atta (whole wheat flour) in a kadhai or heavy-bottomed pan.
Roast the flour on a low flame, stirring often, for about 12–15 minutes or until it turns golden brown and gives a nutty aroma.
Add ghee and continue roasting for a few minutes so the ghee blends into the flour and enhances the flavor.
Stir in chopped dry fruits — such as almonds, cashews and raisins — and roast briefly to lightly toast the nuts without burning them.
Remove the mixture from heat and let it cool completely. Once cooled, add powdered sugar to taste and mix thoroughly so the sugar coats the roasted flour evenly.
Your homemade panjiri is now ready. Serve it in a bowl and enjoy with family — it makes a comforting snack, a festive prasad, or a nourishing addition to warm milk.
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This is an ideal vrat recipe — make it for Janmashtami or during Navratri. You can also try other vrat-friendly recipes such as sabudana khichdi, kachche kele ke kebab, and khatta meetha kaddu for variety.