Wednesday, 12 November 2014


Panjiri Laddoo


Aata / Wheat Flour                    - 2 cup
Granulated sugar                       - 1 1/2 cup
Poppy seeds / khuskhus            - 2 tablespoon roasted
Edible gum / Gound                  - 1/4 cup
Til / Sesame seeds                    - 1/4 cup
Mixed dry fruits                        - 1/2 cup roasted (Almond, Cashew, Pistachio, Walnuts)
Sounth / Dry Ginger powder    -  2 tblspoon
Safed Mirch / White Pepper     -  2 tblspoon
Cardamom Powder                   - 2 pinch
Clarified butter / Ghee              - 1/2 cup


Take heavy bottom Kadhai or deep pan, Roast the heat flour until you can smell the aroma of flour and it starts to leave it's white colour. Do not over roast to golden brown. Keep aside.
Now take another non-stick pan and roast the edible gum with 2 drops of ghee, keep stirring and it will start to puff (like tapioca seeds, when they are deep fried). Put these puffed gum to grinder if they are very big chunks. Coarse grind them not to the powder consistency. After coarse grinding, pour it over into wheat flour Kadhai.
In the same pan roast the poppy seeds until golden colour. Pour the roasted seeds into Wheat flour Kadhai.
No comes the turn of Sesame seeds for roasting. roast them until they start crackling, pour them into Kadhai as well.
Now switch on the flame to low. Put the Flour mix Kadhai onto it. Mix everything well.
Now add the mixed dry fruits into it. Mix well.
Now add dry ginger powder, cardamom powder and white pepper powder to the mix. Mix it well gain.
After a  minute of roasting everything together, add the ghee. If you feel the ghee is less you can add 1 to 2 tablespoon again.
Once the mixture starts to look crumbly switch off the flame. Mix it again well. Keep the Kadhai onto the gas so that heat can still be passed to the Kadhai.
No add the Sugar and keep mixing it. sugar will start to melt with the existing heat in the laddoo mixture.
Now take off the Kadhai from the gas and pour the laddoo mixture to a Thali or a big shallow tray.
Keep it aside for few minutes to let it cool down. Keep checking the mixture temperature.
Once the mixture is warm enough to handle with the hands, start binding the laddoos of your desired size.
I made them medium size so the number was 20 laddoos.
Once cool down completely transfer them to an dried airtight container.
Enjoy your winter time laddoos with warm milk before bed or with your breakfast.

Note : Keep the flame to low all time while roasting and mixing else it will start to smell burned. It needs a lot of patient to cook / mix it well on low heat
Make sure laddoos when kept should not catch the moisture.

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