How to Make Panjiri Indian Dessert

Panjiri in a bowl

Raja Islam / Getty Images

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
992 Calories
70g Fat
87g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 992
% Daily Value*
Total Fat 70g 90%
Saturated Fat 33g 166%
Cholesterol 131mg 44%
Sodium 3mg 0%
Total Carbohydrate 87g 32%
Dietary Fiber 6g 23%
Total Sugars 52g
Protein 13g
Vitamin C 0mg 1%
Calcium 112mg 9%
Iron 3mg 16%
Potassium 400mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious North Indian dessert is usually given to new mothers, as an aid to lactation. The ingredients in it are believed to increase milk supply. Health benefits aside, Panjiri is a delicious dessert. If you are not making Panjiri for a new mother, you can leave out the optional ingredients in the list.


  • 1 cup ghee

  • 1/4 cup gond (edible gum crystals)

  • 1/4 cup makhana (puffed lotus seeds)

  • 1/2 cup wholemeal flour (atta)

  • 1/2 cup semolina (sooji)

  • 1 cup sugar, ground coarsely

  • 1 cup unsalted almonds, dry roasted and ground to a coarse powder

  • 1 tablespoon ginger, optional

  • 1 teaspoon carom seed powder, optional

  • 1 teaspoon ground cardamom, optional

  • 1 teaspoon fennel seed powder, optional

Steps to Make It

  1. Heat the ghee in a deep pan or wok, on a medium heat.

  2. Add the gond crystals and fry, stirring constantly to prevent burning. The crystals will puff up. Remove with a slotted spoon and keep aside on a paper towel.

  3. In the same ghee, fry the makhana till pale golden in color. Remove with a slotted spoon and keep aside on a paper towel.

  4. Grind the gond and makhana (separately) to coarse powders, in a clean, dry coffee grinder.

  5. In the same ghee as above, add the wholemeal flour and semolina. Stir continuously and cook till the mixture is pale golden in color and looks like damp sand. This takes patience. Do not be tempted to raise the cooking temperature as this will only cause the mixture to burn.

  6. When the flour and semolina are fully roasted, add all the other ingredients (including the fried and ground gond and makhana). Mix well and turn off the heat.

  7. Allow the Panjiri to cool to room temperature before serving.

  8. If serving to a new mother, Panjiri is usually given with a glass of warm full cream/ whole milk.

Recipe Tags: