Special for mother's who just gave birth.
Ingredients:
- 4 cups suji (cream of wheat)
- 3 and 1/2 cup granulated brown cane sugar
- 4 and 1/2 cup phool makhaney (100 grams)
- 1 cup char goondh (200 grams)
- 2 cups Almonds
- 2 cups Dry dates
- 2 cups Raisins
- 2 cups ground unsweetened coconut
- 1 and 1/2 cup char makhaz
- 1/4 cup saunf (fennel seeds)
- 2 table spoon ginger powder
- 3 table spoon Ajwain
- 2 cups of butter oil (Desi ghee)
- 2 tea spoon of ground green cardamom powder
- 2 tablespoons kamar kas
Directions:
Take a big pot or Dakcha where you can mix every thing easily.
Chop the Almonds and cut the dry dates in to small pieces. Put the chopped almonds, dry dates, ground coconut, and raisins in the dakcha or big pot.
Take a nonstick big pan and dry roast the char maghaz until it is crisp. Put aside on the plate. When it has become cool, then chop roasted char maghaz and put in the dakhcha.
Dry roast the saunf in a non-stick pan and put aside on a plate. When it cools down, chop it in a food processor. Then put the chopped fennel seeds back onto a tray or plate and toss the saunf gently over the sink so that only the green saunf is left over in the plate.
Roust the Ajwain too. As shown in the picture below, this is your final ratio for saunf, ajwain and ground ginger powder.
Add 2 teaspoons of green cardamom powder into the dakcha along with the ajwain, ground ginger powder, and roasted saunf.
In the non-stick pan, add 1/2 cup ghee, phool Makhaney and roast on medium heat. Keep stirring until it is crisp. If you think you need to put more ghee during roasting, you can add more.
Once the phool Makhaney has become crisp, you can grind or you can put it straight into the dakcha. If you want to grind it, wait for 10 to 15 minutes for it to cool down.
In a non-stick pan, put 1/2 cup ghee and add char goondh and roast on medium heat. You can add more ghee if you would like too. Roast the char goondh thoroughly. If it is not roasted thoroughly, then when you eat it, it will feel like stones and will stick to your teeth. While it is roasting the char goondh becomes 5 to 6 times bigger.
You can ground the char goondh (after it cools down) or just put as it is in the dakcha.
Now roast the suji in a medium sized pot, with one cup ghee on medium heat. Keep stirring on medium heat until it has become desirable crisp. Then put in the dakcha.
Mix every thing in the dakcha with a strong spatula.
Take the brown cane sugar and put it into a medium sized pot, with 2 cups of water and cook on medium heat. Keep stirring, on and off, until the syrup become medium thick.
Add this syrup on top of everything in the dakcha. Mix with a strong spatula. Then after 10 minutes, mix again so the ingredients will not stick together. Then after 10 minutes, mix again. You have to do this process 4 to 5 times.
Put in containers and once it has cooled down put in the fridge.
This is good for 2 months. If you can't eat all of it within the 2 months, then you can freeze it.
In a non-stick pan, roast the kamar kas with 3-4 tablespoons of ghee on low heat. When the kamar kas has become crisp turn off the heat and let it cool down. Put it in a separate container. Whenever you want to eat the Panjeeri, put 1 teaspoon of this crisp kamar kas in your bowl and mix with the Panjeeri you are about to eat. Do not mix this with all the panjeeri. Kamar kas is also not good for men.
Ingredients:
