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PANJEERI
1/2 cup wholemeal flour.
1/2 cup semolina (sooji).
1 cup sugar.
1 cup unsalted almonds, dry roasted and crushed these dry fruits
1 tsp cardamom powder.
Preparation:
- Heat the ghee in a deep pan on a medium flame.
- Add the gond crystals and fry, until golden. The crystals will puff up. Keep aside on a paper or tissue.
- In the same ghee, fry the makhana till pal. And keep aside on paper towel or tissue paper.
- Grind the gond and makhana (separately) .
- In the same ghee add the wholemeal flour and semolina. Stir continuously and cook till the mixture is light golden color and looks like sand. This takes time.
- When the flour and semolina are fully roasted, add all the other ingredients . Mix well and turn off the heat.
- Allow the Panjiri to cool to room temperature before serving.
- Serve with milk.
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