This Nutty Makhana Panjiri is a wholesome, energy-rich traditional Indian preparation made by slow-toasting nuts, seeds, flours, and edible gum in ghee, then sweetened naturally with jaggery. It’s aromatic, nourishing, and perfect for winters, recovery diets, or everyday nourishment.

What is Panjiri?

Panjiri is a traditional Indian dry sweet made by roasting flours, nuts, and seeds in ghee and combining them with a natural sweetener like jaggery. It is valued for its warming and strengthening qualities.

Main Ingredient of Makhana Panjiri:

1. Almonds – ¼ cup
   
   
2. Cashew – ¼ cup
   
   
3. Pista – 2 tbsp
   
   
4. Pumpkin seeds – 2 tbsp
   
   
5. Chia seeds – 1 tbsp
   
   
6. Flax seeds – 1 tbsp
   
   
7. Dry coconut (sliced or grated) – ¼ cup
   
   
8. Makhana – 1 cup
   
   
9. Gond (edible gum) – 2 tbsp
   
   
10. Whole wheat flour (atta) – ½ cup
    
    
11. Gram flour (besan) – ½ cup
    
    
12. Jaggery (grated) – ¾ cup
    
    
13. Ghee – ¾ cup
    
    

What Is So Special About Makhana Panjiri?

Each ingredient in this panjiri is roasted separately to bring out maximum flavour and texture. The addition of makhana, flax seeds, and a final sprinkle of reserved nuts gives it depth, crunch, and nutritional balance.

Quick and Easy Makhana Panjiri:

Although traditional in preparation, this panjiri follows simple, manageable steps and keeps well for weeks when stored correctly.

Meyer Accent Series Hard Anodized Nonstick Chef Pan

How to make Makhana Panjiri

1.  Heat ghee in a heavy-bottom pan. Add almonds, cashew, and pista. Roast on low flame until lightly golden and aromatic. Remove and keep aside.
   

2.  From the toasted nuts, reserve 1–2 tablespoons and keep aside for finishing texture.
   

3.  In the same pan, add pumpkin seeds, chia seeds, flax seeds, and dry coconut. Toast gently until fragrant. Remove and keep aside.
   

4.  Add makhana to the pan and toast separately in ghee until crisp. Remove and cool.
   

5.  Add gond to the hot ghee and fry until it puffs up and turns crisp. Remove immediately and cool completely.
   

6.  Once all roasted ingredients have cooled, coarsely grind the toasted nuts (except reserved ones), seeds, coconut, makhana, and gond.
   

7.  In the same pan, add more ghee if required. Roast besan and atta together on low flame until golden and aromatic.
   

8.  Switch off the heat and add grated jaggery to the warm flour mixture. Allow it to melt gently.
   

9. Add the coarsely ground mixture along with the reserved toasted nuts. Mix well. Cool completely before storing.
   
   

Expert Tips

1. Always roast ingredients on low flame to avoid bitterness.
   

2. Keep the grind coarse for better texture and mouthfeel.
   
   

Recipe Card

Makhana Panjiri

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Sweet / Nutritional

Servings

12

Prep Time

15 minutes

Cook Time

30 minutes

Calories

180

Traditional Makhana Panjiri made with jaggery, ghee, nuts, seeds, flax seeds, and gond slow-roasted and finished with crunchy nuts for added texture.

Author:

Samridh

Ingredients

• ● Almonds – ¼ cup

• ● Cashew – ¼ cup
• ● Pista – 2 tbsp
• ● Pumpkin seeds – 2 tbsp
• ● Chia seeds – 1 tbsp
• ● Flax seeds – 1 tbsp
• ● Dry coconut – ¼ cup
• ● Makhana – 1 cup
• ● Gond – 2 tbsp
• ● Atta – ½ cup
• ● Besan – ½ cup
• ● Jaggery – ¾ cup
• ● Ghee – ¾ cup

View Cart (0) Checkout

Directions

1. Heat ghee in a heavy-bottom pan on low flame. Add almonds, cashew, and pista and roast slowly until lightly golden and aromatic. Remove from the pan and keep aside. Reserve 1–2 tablespoons of these toasted nuts separately for finishing texture.

2. In the same pan, add pumpkin seeds, chia seeds, flax seeds, and dry coconut. Toast gently until the seeds crackle lightly and the coconut turns fragrant. Remove and keep aside.
3. Add makhana to the pan with a little ghee if required. Roast until crisp and crunchy. Remove and allow it to cool.
4. In the hot ghee, add gond and fry until it puffs up and becomes crisp. Remove immediately and let it cool completely.
5. Once all the roasted ingredients have cooled, coarsely grind the toasted nuts (except the reserved ones), seeds, coconut, makhana, and gond. Do not make a fine powder—keep some texture.
6. In the same pan, add remaining ghee if needed. Add besan and atta together and roast on low flame, stirring continuously, until the mixture turns golden and releases a nutty aroma.
7. Switch off the heat and add grated jaggery to the warm flour mixture. Mix gently until the jaggery melts completely.
8. Add the coarsely ground nut and seed mixture along with the reserved toasted nuts. Mix well until everything is evenly combined.
9. Allow the panjiri to cool completely before transferring it to an airtight container.

Recipe Note

Do not store panjiri while warm, as moisture can reduce shelf life. Keeps well in an airtight container for up to 2–3 weeks.