- 250 Gram Fresh Turmeric Balls
- 1 cup pure desi ghee about 200-250 grams
- 2 cup wheat flour about 250 grams
- 1/2 cup Almond
- 1/2 cup Cashew
- 1/4 cup Walnut
- 1/4 cup pistachio
- 1/4 cup Raisin
- 2 tablespoons poppy seeds
- 2 tablespoons melon seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons flax seeds
- 1.5 cup Jaggery finely chopped or grated
- 2 tablespoons dry ginger
- 1 small spoon freshly ground black pepper
- 1 small spoon cardamom powder
- 1/2 small spoon nutmeg powder
- 1/4 cup glue
Step 1: Preparing the Turmeric
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If you are using fresh turmeric, first wash the turmeric pieces thoroughly. Then peel them and cut them into small pieces or grate them. If you are using dry turmeric powder, you can skip this step.
Step 2: Roast the Gum
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Heat 2-3 tablespoons of ghee in a thick bottomed pan. When the ghee becomes moderately hot, add gum little by little and fry until it becomes golden and puffy. The gum will pop like popcorn. Take it out in a plate and keep it aside and when it cools down, mash it lightly with hands or grind it coarsely.
Step 3: Roasting the Nuts and Seeds
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Now add some more ghee in the same pan (if needed). Fry almonds, cashews, walnuts and pistachios until they turn light golden. Take them out and keep them aside. Then, roast the poppy seeds, melon seeds and pumpkin seeds until they turn light golden and aromatic. Take these out also and keep them aside. If the flax seeds are not roasted, then roast them lightly and then grind them coarsely.
Step 4: Frying the Dough
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Add remaining ghee in the pan. If ghee is less then you can add a little more. When the ghee becomes hot, add wheat flour to it and fry it on low flame while stirring continuously. Fry until the flour turns golden brown and a nice aroma comes out. This may take about 15-20 minutes. It is very important to be patient while frying the flour, because if it remains raw then the Panjiri will not taste good.
Step 5: Roast the Turmeric
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If you are using fresh turmeric, remove the flour from the pan and set it aside. In the same pan, add 2-3 tablespoons of ghee and fry the grated turmeric on low flame for 8-10 minutes, until its rawness goes away and a nice aroma starts coming from it. If you are using dry turmeric powder, skip this step and go straight to Step 6.
Step 6: Mixing all the ingredients
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Now put the roasted flour back in the pan. If you have roasted fresh turmeric, then mix it with flour also. If you are using dry turmeric powder, add it now. Also, add roasted gum, roasted nuts and seeds, raisins, dry ginger powder, black pepper powder, cardamom powder and nutmeg powder (if using). Mix all the ingredients well.
Step 7: Add Jaggery
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Add some ghee in a separate pan and melt the jaggery on low flame. You don’t need to make a wire syrup; Just let the jaggery melt completely. When the jaggery melts, immediately remove it from the flame and slowly add it to the Panjiri mixture, stirring continuously so that the jaggery gets mixed well throughout the mixture. Make sure you work fast as the jaggery will start to solidify as it cools.
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Step 8: Final Mixing and Serving
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Now mix all the ingredients well, ensuring that the jaggery is distributed evenly throughout the mixture. You can use a large spoon or your hands (make sure it’s not too hot). When the mixture cools down a bit and you can handle it, take it out in a serving dish.You can serve it hot if you want, or let it cool and then store it in an airtight container. Turmeric Panjiri can be stored at room temperature for 1-2 weeks. The older it is, the tastier it tastes because all the flavors blend together.
- Amount of Ghee: The quantity of ghee in Panjiri is very important. If you like dry Panjiri, you can reduce the ghee a little. But, if you are making it for winter or for nutritious purposes, do not reduce the amount of ghee. Ghee not only adds flavor but also helps in binding all the ingredients.
- Selection of dry fruits: You can use nuts and seeds as per your choice. More nutritious options like walnuts, pistachios, chia seeds, sunflower seeds can be added. If you want, you can also grind them coarsely and add them, which will make it easier for small children to eat.
- Selection of turmeric: Using fresh turmeric gives great taste and color to Panjiri, but if it is not available, use good quality dry turmeric powder. If you are using fresh turmeric, make sure it is roasted well so that it does not taste raw.
- Simmer: Always fry flour and turmeric on low flame. By roasting on high flame, they will burn from outside but will remain raw from inside, which will spoil the taste of Panjiri and can also make digestion difficult. Patience is the key here!
- Jaggery or sugar: Jaggery is traditionally used in Panjiri as it is more nutritious than sugar and helps in keeping the body warm in winters. However, if you don’t like jaggery, you can also use powdered sugar. If using sugar, add it after frying the flour and mixing all the ingredients, after removing from the flame, so that it melts.
- While roasting gum: Always fry gum in medium hot ghee and in small quantities. If the ghee is too cold, the gum will not swell, and if it is too hot, it will burn.
- Storage: Store the turmeric panjiri in an airtight container at room temperature. It stays fresh for several days, and the flavor often deepens with time. To protect it from moisture, keep it in a dry place instead of keeping it in the refrigerator.
