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Panjiri recipe by zubaida tariq kay

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Panjiri recipe by zubaida tariq kay

150 gms chironji.

350-400 gms boora (powdered sugar)

Desi ghee for frying

Method

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

Heat enough ghee to fry the almonds to some light brown. Be careful while frying these because they get brown extremely fast and provide a burnt taste. Frying ought to be on low heat. Remove these inside a tray.

Fry makhanas till crisp. That as well on medium heat. Remove and aside.

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

Fry chironji for only 7 -ten mins on low heat. Keep aside.

Roast the grated coconut with 1-2 table spoon of ghee for 10-fifteen minutes on low heat. This will give roasted nutty aroma. Keep aside.

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

Immediately add all of the ingredients into it. Coat well.

Have a large plate spread a couple of table spoons of ghee and pour this mix.

Ideally it ought to be 2" thick, allow looking for about 3-4 hrs.

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