To begin making the traditional Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter.
Heat a kadai with a tablespoon of ghee on medium-low flame, and make sure the ghee is well heated.
To this add the gondh crystals and stir them occasionally, until they puff up well.
Once they have puffed up, turn off the flame and remove the puffed gondh in a plate and set aside.
Next add ghee yet again on medium low flame and roast the makhana until well roasted. This will take about 2-3 minutes.
Likewise use ghee each and roast the almonds, cashew, pistachios, dry coconut,melon seeds, flax seeds, and the poppy seeds.
Once each of these are roasted individually, and set them aside to cool.
Combine the puffed gond, roasted makhana, almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds in a mixing bowl and transfer half the mixture to a mixer jar and grind to a coarse mixture.
Heat the remaining ghee in the kadai on medium-low flame, add the whole wheat flour and roast until the mixture turns into a light brown colour. To this add the dry ginger powder, nutmeg and cardamom powder, mix well and allow it to cool.
Once cooled add in the sugar powder and adjust the sweetness according to your taste. Transfer this sweetened wheat flour mixture into the mixing bowl that contains the freshly ground dry fruit coarse mixture. Add remaining whole dry fruits.
Mix well until combined and store in an airtight container for 3-4 weeks.Serve accordingly.
