How to make Panjeeri Recipe - Dried dates and makhanas in sugar syrup.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried dates (chuhare) ( छुआरे ) , Puffed lotus seeds (makhanas) ( मखाने )

Cuisine : Fusion

Course : Desserts


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Desserts recipes like Thengai Thirattipal, Summer Pudding, Sago Pudding with Pomegranate, Jammie Bodgers. Or try out these recipes from Fusion Cuisine like Pineapple Prawn And Peppers, Chicken Cutlet, Pudina Pulao, Gulab Jamun Mousse.

Panjeeri Recipe Card


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Panjeeri

  • Dried dates (chuhare) 1 cup

  • Puffed lotus seeds (makhanas) 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


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.

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MasterChef Sanjeev Kapoor

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 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.