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Panjiri (पंजीरी)


Panjiri (पंजीरी)  is also called as Gaund ke Laddu a popular North Indian sweet made from whole wheat flour and edible gum fried in clarified butter, heavily laced with nuts. Gaund is an edible gum extracted from the bark of a tree and is known to provide heat to our body, hence usually consumed in the winters. Panjiri is normally given to nursing mothers as it helps in increasing the body heat, hence assist in the production of breast milk.

Regional Dish:  Punjab,North India

Cuisine Style: Punjab| Cooking Time 45 mins | Take it as such | Type Sweet| Shelf Life: 12 days| Quantity: 20 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (220Kcal), Carbohydrates (25g), Protein (3g), Fat (10g)


  • 1 cup whole wheat flour
  • 1 1/4 cup powdered sugar
  • 1 cup clarified butter (ghee)
  • 3/4 cup coarsely chopped almonds
  • 3/4 cup walnuts
  • 1/2 cup Gaund (edible gum)
  • 1/2 cup puffed lotus seed (makhana)
  • 1/2 cup khus khus (poppy seeds)
  • 1 tsp. powder ajwain (carom seed)
  • 1 tsp. dry ginger powder
  • 1/2  cup Dry coconut desiccated
  • 1 tsp. Cardamom powder
  • 1 tsp. Fennel seeds powder


  1. In the frying pan, add a tablespoon of ghee and fry the chopped makhana for few minutes till they become crisp. Don’t let them brown too much.
  2. Heat 2 tablespoons ghee in the same frying pan and fry gaund. Gaund comes in form of yellow translucent crystals of varying sizes. Hence the amount of ghee required to fry them will depend on the size. If you think they haven’t cooked well, add in more ghee. Fry them until they puff up like popcorn. Crush them with hand or in a food processor. Set aside.
  3. In same frying pan, add the remaining ghee and fry whole wheat flour on low flame till it is aromatic and has changed its color slightly. Add in the chopped almonds, ajwain and ginger powder to the fried flour and stir fry for another 10 minutes. Stir the mixture continuously to prevent burning.
  4. Roast khus khus , coconut  and almonds.
  5. Mix all the ingredients well and roast for another few minutes expect sugar.
  6. Remove from the heat and immediately add in the powdered sugar and mix the entire stuff well quickly.
  7. Shape them into laddus while the mixture is hot or serve as is. Store them in an air tight container. Since there is no water content, these laddus will stay fresh for long.

Variations: Add melon seeds , Add sooji , Add raisins , chironji, Coriander powder.

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