How to make Panjeeri - Dried dates and makhanas in sugar syrup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried dates, Lotus Seeds (मखाने)
Cuisine : Indian
Course : Desserts
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Desserts recipes like Ariselu, Double Ka Meetha, Eggless Pineapple Mousse, Gooey Chocolate Coconut Muffins.
Panjeeri Recipe Card
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Panjeeri Recipe
Dried dates 1 cup
Lotus Seeds 1/2 cup
Almonds 10
Melon seeds (magaz) 3 tablespoons
Saffron (kesar) 6-8 strands
Ghee 1 cup
Dry coconut (khopra),shredded 1/2 cup
Poppy seed (khuskhus) paste 2 tablespoons
Sugar 3/4 cup
Kewra water 1/2 teaspoon
Method
Step 1
Roughly chop the dried dates, add two cups of water and soak them overnight. Boil them in the same water till soft. Drain.
Step 2
Do not throw the water. Soak almonds in half a cup of hot water for five minutes. Drain, peel and cut them into slivers. Dry roast melon seeds and keep aside.
Step 3
Mix saffron in two tablespoons of water. Heat ghee in a vessel and fry the makhanas till crisp. Drain and keep aside.
Step 4
Fry the coconut in the same ghee till brown. Add poppy seeds, almond slices, melon seeds, saffron, boiled dates, fried makhanas, the saved stock and bring to a boil.
Step 5
Reduce heat and allow to simmer on low heat for ten minutes or till the makhaanas are soft. Add more water if required.
Step 6
Stir in the sugar and kewra water and cook till the syrup thickens. Remove from heat. Serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.