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Panjeri is a staple Punjabi dish that is traditionally made with wheat flour.
It is rich in dry fruits and grain content and is hence a nutritional supplement often given to lactating mothers. Most Punjabi households make this during the winter too as it is a dish with helps ward of cold.
My multi grain panjeri is a notch above the traditional. I make it with a slew of different flours and pack it chock full of dry fruits and seeds. It makes for a delicious snack or dessert too.
INGREDIENTS
1 cup Ragi/nachni flour (finger millet)
1 cup jawar flour (sorghum)
1 cup bajra flour (millet)
1 cup besan flour (gram)
1 cup rawa/suji (semolina)
1 cup ghee/clarified butter
1 cup dry fruits and seeds (slivered almonds, pistachios, cashews, walnuts, raisins, melon seed and pumpkin seeds)
1 tsp green cardamom powder
2.5 cups of white granulated sugar (if you can add crumbled black jaggery then add 1 cup jaggery and 1.5 cups sugar)
METHOD
In a large pan or wok, add all the flours together with the ghee. Roast them on a low flame for an hour and fifteen minutes. Make sure to stir and mix in between and frequently to avoid burning of the grain flour.
When done, the mixture will emit an aroma. Take it off the heat and add the cardamom powder and dry fruits and seeds.
Let it cool a bit before adding the sugar and jaggery. Once that is added the mixture may clump a bit. Mix it well again at this stage to break any clumps forming due to the incorporation of sugar.
This can be stored in the fridge for up to a month.
