Panjiri Recipe Video in Hindi - Urdu

Panjiri Recipe Video in Hindi - Urdu by Maimoona Yasmeen's Recipes
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Ingredients: For making 1.5 kg panjeri approximately
Badam (almonds): 100 grams
Sukhe khajoor (dried dates): 100 grams
Kishmish (raisins): 50 grams
Sukhe anjeer (dried figs): 50 grams
Akhrot (walnuts): 50 grams
Pista (pistachios): 50 grams
Sukha nariyal (dry coconut): 100 grams
Kharboz ke beej (melon/cantaloupe seeds): 50 grams
Tarbooz ke beej (watermelon seeds): 50 grams
Kangi ke beej : 50 grams
Gond (edible gum): 50 grams
Kaju (cashews): 50 grams
Phool makhane (foxnut/puffed lotus seeds): 50 grams
Rawa/sooji (semolina): 250 grams
Shakar (sugar): 250 grams
Asli ghee (clarified butter/pure ghee): 200 grams
Batisa : Kamarkas(bengal kino/flame of the forest), Asgandh nagori (ashwagandha/indian ginseng) and Taal makhana(hydrophilia)
Elaichi powder (cardamom powder): 1 teaspoon

Procedure:

1. Khajoor ko kuchal lijiye ya grinder mein mota pees lijiye.
2. Anjeer ke chhote pieces kar lijiye aur rakh lijiye.
3. Khopre ke pieces kar lijiye aur inko grind kar lijiye aur iska powder bana lijiye, (khopre ke shell ko grate bhi kar sakte hain).
4. Pan mein 2 tablepoons ghee daliye aur is mein phool makahne dalkar badami rang ke hone tak tal lijiye aur nikal lijiye.
5. Phir se pan mein 2 tablespoons ghee daliye aur gond ko achhi tarah se phoolne tak tal lijiye aur usi plate mein nikal lijiye jis mein phool makhane tal kar dale the.
6. 2 tablespoons ghee daliye aur is mein kaju, baadam aur pista dalkar tal lijiye aur usi plate mein nikal lijiye.
7. Bache hue ghee mein akhrot tal lijiye aur kharbooz aur tarbooz ke baaj dalkar inhe bhi badami rang ke hone tak tal lijiye aur usi plate mein nikal lijiye.
8. Koi bhi dry fruit ko deep fry mat kijiye.
9. Pan mein phir se 2 tablespoons ghee daliye aur kishmish ko phoolne tak tal lijiye aur alag plate mein nikal kar rakh lijiye.
10. Usi pan aur bache hue ghee mein aur ek tablepsoon ghee daliye aur is mein rawa ya sooji dalkar badami rang ka hone tak bhoon lijiye aur ek alag se plate mein nikal lijiye aur ise thanda hone ke liye rakh dijiye.
11. Mixer grinder mein kangi ke beej daliye, batheesa daliye aur tali hui cheezen jo humne plate mein nikala tha, mixer grinder mein mota ya bareek jaise aap chahen do ya teen turns mein pees lijiye aur bade bartan ya bowl mein nikal lijiye.
12. Lumps ko rub karke tod lijiye.
13. Ab is grind kiye hue powder mein, thanda kiya hua rawa ya sooji daliye, sukhe khopre ya nariyal ka powder, pise hue khajoor, anjeer ke kate hue pieces, tali hui kishmish, elaichi powder aur shakar/sugar daliye.
14. Dhyaan rakhiye ke shakar thande powder mein dalein warna shakar is mein ghul jaayegi.
15. Achhi tarah se mila lijiye aur airtight container mein nikal kar rakh lijiye.
Panjeri tayyar hai, ise aap taqreeban mahina ya do mahine tak rakh sakte hain.