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Two Kinds of Panjiri
- Atta panjiri: roasted wheat flour with ghee, dry fruits and gond. Eaten through winter in Punjab, Haryana and Delhi, and often made for new mothers after delivery. This is the recipe below.
- Dhaniya panjiri: made with roasted coriander powder and offered as prasad on Janmashtami. Lighter, with no atta.
Ingredients (about 500 g)
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- 1 cup whole wheat flour (atta)
- 1/2 cup ghee
- 1 cup makhana
- 1/4 cup almonds
- 1/4 cup cashews
- 2 tbsp gond
- 2 tbsp magaz (melon seeds)
- 2 tbsp grated dry coconut
- 1/2 tsp dry ginger powder (saunth), optional
- 1/2 tsp cardamom powder
- 1/2 to 3/4 cup powdered sugar or bura
Method
Fry gond and makhana
Heat 2 tbsp ghee. Fry gond in small batches until it puffs. Then roast the makhana until crisp. Crush both coarsely.
Roast nuts and seeds
In a little ghee, roast almonds, cashews and magaz for 2 to 3 minutes. Chop or crush them coarsely.
Roast the atta
Add the remaining ghee and atta. Roast on low heat for 12 to 15 minutes, stirring all the time, until golden brown with a nutty smell.
Mix
Turn off the heat. Stir in coconut, saunth and cardamom, then the gond, makhana and nuts.
Sweeten
When it is only warm, mix in the sugar. It should look like a loose, crumbly mixture.
Storage and How to Eat
Keep panjiri in an airtight jar. It stays good for about a month in cool weather.
Eat 2 to 3 tablespoons a day, on its own or stirred into a glass of warm milk. Like gond laddus it is rich in ghee and sugar, so a small serving is enough.
For new mothers, families often add more saunth, ajwain or gond. Recipes vary a lot from home to home, and it is a good idea to check with your doctor about what suits you after delivery.
Why Makhana Works in Panjiri
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Roasted makhana adds crunch and volume without adding much fat on its own. Big, puffy makhana roasts best. See our makhana calories and protein guide for the numbers.
Get the Ingredients
Bihar makhana, almonds and cashews are all available on our site. Also try our gond ke laddu recipe, which uses most of the same ingredients.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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