Traditional Punjabi Panjiri: Our Slow-Roasted Homemade Process
See how Maa makes our signature Panjiri from scratch. No shortcuts, just pure besan, roasted nuts, and jaggery made with love in our home kitchen.
This video shows our complete homemade process. From puffing the gond in ghee to roasting the seeds and nuts until crisp, every step is done by my mother with care. This traditional method ensures you get that authentic Punjabi Panjiri flavour in every bite.
About Made with Love: Maa's Traditional Process
We slow-roast the besan in desi ghee until it turns that perfect golden-brown, a step you cannot rush if you want that authentic, nutty flavour. Unlike mass-produced versions, we keep the dry fruits and makhana crunchy rather than turning everything into a fine powder, giving you a better texture in every spoonful.
Our process is simple because we do not believe in machines or preservatives. Everything you see in the video happens right here in our home kitchen. We start by puffing the gond in ghee, then toast the seeds until they are fragrant. The base is purely gram flour, slow-roasted to remove the raw taste, then mixed with powdered jaggery for that natural, earthy sweetness.
Why our process makes a difference
We skip wheat flour and refined sugar entirely. By using besan, the texture stays denser and more satisfying. We use saunth (dry ginger powder) to give it that warmth which makes it a staple for Delhi winters or for new mothers needing recovery.
Ingredients we pack in:
- The Crunch: Cashews, almonds, and fox nuts (makhana) are fried to stay crisp.
- The Texture: We add watermelon and muskmelon seeds for a bit of bite.
- The Sweetness: Only pure jaggery (gur) is used. No white sugar.
Since we make these in small batches at home, there are no additives. You get a product that is meant for a family table, not a warehouse shelf. It stays good for about three months when stored in a cool place in its glass jar.
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