Winter Panjiri Recipe with Desi Ghee: Easy Step-by-Step Guide

Nothing says winter in a Pakistani home like a jar of panjiri. Made with atta roasted in desi ghee, crunchy dry fruits and a little sweetness, it is the snack our mothers and grandmothers make as soon as the cold arrives. In this guide we share an easy panjiri recipe you can make at home, plus tips to store it and enjoy it all season.

What Is Panjiri?

Panjiri is a traditional Punjabi sweet made by roasting whole wheat flour in desi ghee and mixing it with dry fruits, makhanay, edible gum (gond) and sugar. It is eaten by the spoonful, usually with a cup of tea or a glass of warm milk. Families make a big batch at the start of winter and keep it for weeks.

Why Panjiri Is a Winter Favourite

• Warm and filling: roasted atta, ghee and nuts give steady energy on cold mornings.
• Full of dry fruits: almonds, cashews, pistachios and raisins add crunch and nutrients.
• Easy to store: made in one batch, it stays fresh for weeks in an airtight jar.
• Family tradition: a homemade treat that brings back memories of nani's kitchen.

Want to know more about why ghee is a winter staple? Read our guide on desi ghee benefits in winter.

Ingredients for Winter Panjiri

This recipe makes about 1 kg of panjiri.

• 2 cups whole wheat flour (atta)
• 1 cup Moloko Desi Ghee (plus 2 tbsp for frying)
• 1/4 cup edible gum (gond)
• 1 cup makhanay (fox nuts)
• 1/2 cup almonds, chopped
• 1/4 cup cashews, chopped
• 1/4 cup pistachios, chopped
• 1/4 cup raisins (kishmish)
• 1/2 cup dried coconut, grated
• 2 tbsp melon seeds (char magaz), optional
• 1 cup powdered sugar or shakkar (adjust to taste)
• 1 tsp green cardamom powder (elaichi)

How to Make Panjiri at Home (Step by Step)

1. Fry the gond: Heat 2 tbsp desi ghee in a pan on low heat. Add the gond in small batches and fry until it puffs up. Remove and lightly crush it.
2. Roast the makhanay and nuts: In the same pan, roast the makhanay for 3 to 4 minutes until crisp, then roast the almonds, cashews and pistachios for 2 minutes. Remove and roughly crush the makhanay.
3. Roast the atta in ghee: Add 1 cup desi ghee to a heavy pan and melt it on low heat. Add the atta and keep stirring for 20 to 25 minutes, until it turns golden brown and smells nutty. Do not rush this step, or the atta will taste raw.
4. Add coconut and seeds: Stir in the coconut and melon seeds and roast for 2 more minutes. Turn off the heat.
5. Mix everything: Add the gond, makhanay, nuts, raisins and cardamom powder to the atta and mix well.
6. Add sugar: Let the mixture cool for 10 minutes until it is warm, not hot. Then mix in the powdered sugar or shakkar. Adding sugar to hot atta can make it melt and turn sticky.
7. Cool and store: Let the panjiri cool completely, then fill it into a clean, dry, airtight jar.

Tip: The secret to great panjiri is good ghee and patient roasting. Pure desi ghee gives a rich aroma that oil cannot match. Not sure your ghee is pure? Try our 5 simple desi ghee purity tests.

How to Store Panjiri

Keep panjiri in an airtight glass or steel jar at room temperature. It stays fresh for 3 to 4 weeks in winter. Always use a dry spoon, because moisture can spoil it. There is no need to refrigerate it.

How Much Panjiri Should You Eat?

Panjiri is rich, so a little goes a long way. For most adults, 1 to 2 tablespoons a day is enough, with tea or warm milk. If you are watching your sugar or have a health condition, reduce the sugar in the recipe or ask your doctor.

Easy Variations

• Less sugar: use shakkar or gur powder, or cut the sugar by half.
• Extra crunch: add roasted sunflower or flax seeds.
• Suji panjiri: replace half the atta with semolina for a lighter texture.
• Kids' version: grind the nuts finely so it is easier to eat.

Buy Pure Desi Ghee for Your Panjiri

Great panjiri starts with great ghee. Moloko Desi Ghee by GMP Foods is made from pure milk fat and packed in a sealed tin to keep its rich aroma. Check today's desi ghee price in Pakistan and order online with delivery to Lahore, Karachi, Islamabad, Rawalpindi, Gujranwala and Quetta. For a big winter batch, the 3kg Pure Gold Offer gives you the best value.

Frequently Asked Questions

What is panjiri made of?

Panjiri is made of whole wheat flour roasted in desi ghee, mixed with dry fruits, makhanay, edible gum, coconut, cardamom and sugar.

Which ghee is best for panjiri?

Pure desi ghee is best. It gives panjiri its traditional nutty aroma and rich taste, which cooking oil or banaspati cannot match.

How long does homemade panjiri last?

Stored in an airtight jar at room temperature, panjiri stays fresh for 3 to 4 weeks in winter.

Can I make panjiri without sugar?

Yes. Use shakkar, gur powder or dates for sweetness, or reduce the sugar to suit your taste.

When should I eat panjiri?

Most people eat a spoon or two in the morning with tea or warm milk, especially on cold winter days.