PANJIRI

Preparation time: 2 hours

Cooking time: 2 hours

Serves: 28-30 kg of panjiri

Ingredients:

10 kg pure ghee or clarified butter

10 kg wheat flour

1.5 kg almonds cut into halves lengthwise

350 gms melon seeds(magaj)

150 gms pistachio sliced lenthwise

1.250 kg gond powdered (edible gum)

250 gms makhane

50 gms black pepper powder

50 gms carom seeds (ajwain)

1 kg cashew nuts 4 piece

7 kg bura sugar  

Method:

1. Heat one kg of pure ghee in a big wok and fry the makanas, drain them out and keep them aside.
2. Now add rest of the ghee as well and let it melt, then add wheat flour to it.
3. Cook the flour on medium heat stirring continuously till it turns brown and leaves ghee. 
4. Keep a hand full of each type of dry fruit aside for garnishing and add rest of the dry fruits along with all other ingredients except bura sugar and turn off the gas.
5. Mix well.
6. Now add bura and mix well.
7. Pour it out in a big steel drum and garnish with dry fruits.
8. Cover the box with a muslin cloth till the panjiri is hot, cover it with lid only after it is completely cool.
9. Serve lukewarm panjiri in the desired quantity.