Traditionally panjiri is associated with coriander seed powder / dhana powder. However Makhana Panjiri is popular in Uttar Pradesh, especially during Janmastami. It combines makhana powder with nuts, and sugar/jaggery.
- 1 cup Makhana / Lotus Seeds
- 1/4 cup Almonds
- 1/4 cup Cashew Nuts
- 2 teaspoons Edible Gum/Goond
- 3 tablespoons Desi Ghee
- 1 1/2 teaspoons Fennel Seeds
- 3/4 cup Jaggery / Sugar, as per taste
- 1/4 teaspoon Cardamom Powder
- 1/4 teaspoon Dry Ginger Powder / soonth powder
- Separately roast makhana, almonds and cashew nut in little ghee till crisp.
- Heat a tablespoon ghee and roast edible gum till it puffs.
- Grind makhana, almonds, cashew nut and gum coarsely. Keep aside.
- Heat jaggery in little ghee till jaggery melts.
- Add fennel seeds, dry ginger powder and makhana powder. Mix well.
- Store Makhana panjiri in air tight container.