traditional punjabi panjiri recipe main photo

So Delicious Traditional Punjabi Panjiri Nigerian Dish


Easy Yummy Traditional Punjabi Panjiri must be our favorite nigerian cuisine. Its not hard to make Traditional Punjabi Panjiri.

Traditional Punjabi Panjiri

Yummy Food Traditional Punjabi Panjiri Nigerian Food

You can easily cook Traditional Punjabi Panjiri by following 15 ingredients and 6 steps. Here is cooking guidance how you can easily cook that.

Ingredients

1 Take 1 cup of Whole wheat flour.
2 You need 1 tbsp of Sooji.
3 About 1/2 cup of desi powdered sugar or to taste.
4 Prepare 1/2 cup of Dried ginger powder.
5 Prepare 1 tsp of kamarkas.
6 Take 1 tsp of ajwain.
7 You need 1/2 kg of Ghee.
8 It’s 1 and 1/2 tbsp of Gond.
9 About 2 tbsp of Makhane.
10 Approximately 15-16 of Almonds.
11 You need 8-10 of Pistachios.
12 It’s 2 tbsp of Dried coconut Sliced.
13 It’s 1 tbsp of Musk melon seeds.
14 Approximately 1/2 tbsp of Flaxseeds.
15 Approximately 1 tsp of Poppy seeds.

Cooking Guidances

< /tr>

Step 1 Heat 250 grams ghee in a pan. Fry gond until puffed.Fry flaxseeds. Take out on a plate..
Step 2 In the same ghee, fry the makhana until crisp. Take out on a plate..
Step 3 Fry almond, cashew nuts, pistachios, coconut, kamarkas,musk melon seeds. Take out on a plate. Fry poppy seeds until browned. Take out on a plate..
Step 4 Let the dry fruits cool down. Grind them to make a coarse powder.We can grind all the fried dry fruits but I keep some quantity of almonds and makahanas without grinding..
Step 5 In the remaining ghee, roast whole wheat flour and sooji until golden brown.Roast ajwain. Remove the pan from heat and let the mixture cool. Keep mixing through out the process..
Step 6 Once the flour mixture is cooled, add powdered sugar, dry ginger powder and ground and without grinding dry fruits. Mix well. Store in an airtight container for up to 2 weeks..
More african dish:  African Food Mango Onion Chutney in Traditional way

Leave a Reply

Your email address will not be published. Required fields are marked *