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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).



:Gunjan Goela

Recipe Cook Time

:50 Minutes + Time to Set

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  • 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


Break the makhanas into 2-3 pieces. Dry roast these for 10 mins on very slow fire.

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.

Fry makhanas till crisp. This too on medium heat. Remove and keep aside.

Fry goand these would swell 4-5 times their original size. Fry till crisp, remove and keep aside.

Fry chironji for not more than 7 -10 mins on low heat. Keep aside.

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.

In a large kadhai, add boora and little water to make a single thread consistency chasni (sugary liquid)

Immediately add all the ingredients to it. Coat  well.

Take a large plate spread about 2 table spoons of ghee and pour this mixture.

Ideally it should be 2" thick, leave it to set for about 3-4 hrs.

Cut and serve.

Key Ingredients: Almonds, Makhana, Desiccated Coconut, Chironji, Clarified Butter, Castor Sugar

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