PANJIRI RECIPE/ HOW TO MAKE PANJIRI/  PANJIRI PRASHAD JANMASHTAMI SPECIAL

PANJIRI RECIPE/ HOW TO MAKE PANJIRI/ PANJIRI PRASHAD JANMASHTAMI SPECIAL

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2

Famous verses from the Bhagavad – Gita that say:

Yada yada hi dharmasya glanirbhavati bharata
Abhythanamadharmasya tadatmanam srijamyaham
Paritranaya sadhunang vinashay cha dushkritam
Dharmasangsthapanartthay sambhabami yuge yuge

The above verse as translated by the great philosopher Swami Vivekananda, “When virtue subsides and wickedness prevails, I manifest Myself to establish virtue, to destroy evil, to save the good I come from yuga (age) to yuga.”

3.

Therefore Janmashtami is celebrated as the victory of good over evil, a celebration of togetherness, unity and faith. Janmashtami is also known as Krishna Janmashtami. This is a Hindu festival that celebrates the birth of Lord Krishna, people celebrate Janmashtami by fasting and worshiping until midnight, and the next day is called “Nanda Utsav” or the joyous celebration of Krishna’s foster parents Nanda and Yashoda. On this day people break their fast and offer various cooked sweets after midnight. The same festival is celebrated all over India and known by different names, like in South India people celebrate it by the name of “Gokulashtami, in Odisha’s called as “Sri Krishna Jayanti”, etc.. the celebrations are also different and the Prasad made also varies from state to state.

4

There are so many legendary stories that tell us the stories of lord Krishna’s (also lovingly called as Mohan) love for food. As a child, ‘Gopal’ was very mischievous and his “ Leela” of stealing curd, butter with his gang of friends is well-known to us. Probably this is the reason why milk, ghee, butter play such an important role in celebrating the birthday of beloved ‘Nandalala”. The traditional customs include serving ‘Murari’ his favourite “Chappanbhog” ( i.e 56 special kinds of dishes made especially for offering), but nowadays in modern houses people have adapted to shortcut methods, but some of the main special items to be offered to Lord Krishna for bhogh Prasad on his birthday are, Makhan misri, Panchamrit, Milk and honey, Panjiri, Narkel Nadu, Taler Bora, Chana,and Chakli.

5

I still remember in my childhood I was very fond of lord Krishna’s stories which my mom used to narrate us during bedtime, and started celebrating Janmashtami festival with all pomp and fare inspired by those stories. We used to decorate Jhanki for Janmashtami by recreating the scene from the stories of Sri Krishna, including mountains, rivers, village scene, jail in which Krishna was born. Yamuna river with blue colour, and what not, it was so much fun, every year I used to wait for this day eagerly and on the day of Janmashtami I used to fast the whole day and by midnight 12’o clock when Krishna was born we used to put our Bal Gopal in jhula/palna (Cradle) and did puja, next we celebrated Palna, on this day all the bhog Prasad was cooked by my mom for offering Bal Gopal, many friends and family used to visit our house to celebrate Janmashtami with us and see the beautiful jhakhi. The main Prasad my mom used to prepare was this awesome Panjiri which was loaded with healthy nuts, wholesome whole wheat flour  and jaggery powder, still remember this was my favorite Prasad and I still become nostalgic when panjiri is made in our home, the enchanting smell of roasted flour along with nuts and cardamom spice powder whiffs all over the house bringing in the festive mode in…

IMG_3716

On the occasion of Janmashtami, I will be sharing with you all my favorite Panjiri Prasad recipe, this recipe has many health benefits too along with being so yummy.
Try this healthy, nutritional and yummy to its core, recipe for this Janmashtami.
Happy Janmashtami to all of you… Enjoy…
Have shared many more sweets and deserts recipe in my blog do try them by clicking on the names given below.

DRY FRUITS LADOO,

NOLEN GURER NARKEL NADU ,

SHAHI TUKRA,LACCHA RABDI ,

PINEAPPLE ZARDASONDESH,

NARKLE ER NADU,

BHAPA DOI,

BENGALI PITHE PLATTER.

7RECIPE FOR PANJIRI

Ingredients :

  • 1 & ¼ cups – Atta (whole wheat flour)
  • ½ – Sooji (Semolina) fine variety
  • 1 cup – Powdered Jaggery or powdered sugar
  • 1 cup – Ghee (Clarified butter)
  • ½ cup – Almonds
  • ¼th cup –Charmagaz/ Magazkebeej (Musk melon seeds dried)
  • ¼ th cup – Pistachios sliced
  • ¼ th cup – Kaju (Cashew nuts)
  • A handful of – Makhana (puffed lotus seed or foxnut)
  • 1/4th cup – Gondh(Edible gum crystal)
  • 2 tbsp –Kishmis(Raisins) (Optional)
  • 1 tsp – Elachi powder (Cardamom powder)
  • Few Rose petals dried to garnish (optional)

8

The ingredients shown here are not measured. These are just for display.

09METHOD:

  1. Assemble all the ingredients as shown in the images above.
  2. Heat 2 tbsp of ghee in a pan, fry the makhana till golden (Puffed lotus seed/foxnuts) take out in a plate and let it cool.
  3. Now in the same ghee add the gondh (Gum crystals) and fry them on low flame, they will start to pop up like popcorn fry them until they have popped and puffed up fully, take them out on a plate and let them cool.
  4. Same way fry all the nuts except raisins and take them out and let them cool.
  5. Save some of the nuts from the fried nuts for garnish, and grind the rest of them into a coarse mixture by giving short pulses in the mixer grinder keep aside, slice the nuts saved for garnish and keep aside.
  6. Now add more 2 tbsp. of ghee in the pan and roast the sooji on low to medium flame stirring continuously (semolina) till golden brown, and take out and keep aside.
  7. In the same pan add the remaining ghee and add the Atta (whole-wheat flour) fry the flour stirring continuously on low to medium flame till you get nice aroma from the roasted flour and the color of flour must have turned golden by now, when the flour is fully roasted add the above-roasted semolina in it and switch off the flame, and let the mixture cool.
  8. Once the flour mixture has cooled down add the coarsely ground nuts mixture, elaichi powder, Jaggery powder, chopped nuts kept aside for garnish and raisins, mix well to incorporate everything.
  9. When completely cool serve it for prashad garnished with more sliced nuts and dried rose petals, you can store it in an airtight container too, this Panjiri stays good for 2 months if stored properly.

10NOTES:

  1. While roasting the semolina flour and the nuts always keep the flame low to medium as if you keep high flame the ingredients may burn and the final product will not taste good, so patience is the key to making a good Panjiri.
  2. Other nuts can be added according to your choice, and you can also add dry coconut flakes or desiccated coconut if you like I have omitted it as my kid is not fond of coconut.
  3. The quantity of jaggery powder can be used as per taste, in case you are unable to get jaggery powder, use powdered sugar instead, I always use jaggery powder as it’s a healthy choice.
  4. More spices like dhaniya(coriander) powder, ajwain etc as my family prefers this combination so I stick with my moms recipe, but many variations can be done.
  5. Can be kept in airtight jars for more than 2 months, and enjoyed, this is very good for kids if consumed daily in winter season as it has many nutritional benefits .

11

 

5.0 from 1 reviews
PANJIRI RECIPE/ HOW TO MAKE PANJIRI/ PANJIRI PRASHAD JANMASHTAMI SPECIAL
 
Author:
Recipe type: Bong Connection Affairs, Desserts, Sweet, Veg
Cuisine: Indian
Ingredients
  • 1 & ¼ cups – Atta (whole wheat flour)
  • ½ – Sooji (Semolina) fine variety
  • 1 cup – Powdered Jaggery or powdered sugar
  • 1 cup – Ghee (Clarified butter)
  • ½ cup – Almonds
  • ¼th cup –Charmagaz/ Magazkebeej (Musk melon seeds dried)
  • ¼ th cup – Pistachios sliced
  • ¼ th cup – Kaju (Cashew nuts)
  • A handful of – Makhana (puffed lotus seed or foxnut)
  • ¼th cup – Gondh(Edible gum crystal)
  • 2 tbsp –Kishmis(Raisins) (Optional)
  • 1 tsp – Elachi powder (Cardamom powder)
  • Few Rose petals dried to garnish (optional)
Instructions
  1. Assemble all the ingredients as shown in the images above.
  2. Heat 2 tbsp of ghee in a pan, fry the makhana till golden (Puffed lotus seed/foxnuts) take out in a plate and let it cool.
  3. Now in the same ghee add the gondh (Gum crystals) and fry them on low flame, they will start to pop up like popcorn fry them until they have popped and puffed up fully, take them out on a plate and let them cool.
  4. Same way fry all the nuts except raisins and take them out and let them cool.
  5. Save some of the nuts from the fried nuts for garnish, and grind the rest of them into a coarse mixture by giving short pulses in the mixer grinder keep aside, slice the nuts saved for garnish and keep aside.
  6. Now add more 2 tbsp. of ghee in the pan and roast the sooji on low to medium flame stirring continuously (semolina) till golden brown, and take out and keep aside.
  7. In the same pan add the remaining ghee and add the Atta (whole-wheat flour) fry the flour stirring continuously on low to medium flame till you get nice aroma from the roasted flour and the color of flour must have turned golden by now, when the flour is fully roasted add the above-roasted semolina in it and switch off the flame, and let the mixture cool.
  8. Once the flour mixture has cooled down add the coarsely ground nuts mixture, elaichi powder, Jaggery powder, chopped nuts kept aside for garnish and raisins, mix well to incorporate everything.
  9. When completely cool serve it for prashad garnished with more sliced nuts and dried rose petals, you can store it in an airtight container too, this Panjiri stays good for 2 months if stored properly.
Notes
1. While roasting the semolina flour and the nuts always keep the flame low to medium as if you keep high flame the ingredients may burn and the final product will not taste good, so patience is the key to making a good Panjiri.
2. Other nuts can be added according to your choice, and you can also add dry coconut flakes or desiccated coconut if you like I have omitted it as my kid is not fond of coconut.
3. The quantity of jaggery powder can be used as per taste, in case you are unable to get jaggery powder, use powdered sugar instead, I always use jaggery powder as it’s a healthy choice.
4. More spices like dhaniya(coriander) powder, ajwain etc as my family prefers this combination so I stick with my moms recipe, but many variations can be done.
5. Can be kept in airtight jars for more than 2 months, and enjoyed, this is very good for kids if consumed daily in winter season as it has many nutritional benefits .
Here are the few more Janmashtami recipes:

Mathura ke pede by Shalu jain

Louki Kheer by Shibani Hota

panjiri by Sarika singh

Pal Khova by Lathiya Shanmugasundaram

Chenna payas by Rosy Nayak

Strawberry sondesh by Sasmita sahoo samanta

Pistachio cookies by Neelima katti

2 Comments

  1. Reading the recipe itself I could image the taste and flavor. Will definitely try this.

     

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