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Home > Categories > Food and Beverages > Cooking > View Advice  

Query from: CHARU, india, 05/01/06
Topic: COOKING      Submitted on: Ammas.com
Subject: want to know recipe for panjiri

want to know how to make pinni

Rate = 3.5 (Rated by 10 Council Members)
[ This query closed ]
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Response from: Bindu P,   
Council Member on Ammas.com
Hi, Visit the following link for the recipe of panjiri

http://www.ndtvcooks.com/recipes/de…

INGREDIENTS:

1/2 kg atta (whole wheat flour) 1/2 kg ghee 200 gm chaar magaz (dried melon, water-melon, pumpkin seeds) 100 gm almonds 1 tbsp ajwain (thymol/carom seeds) 1/2 tbsp sonth (dried ginger powder) 50 gm makhana (dried lotus seeds) 1 kg powdered sugar or boora 100 gm gond (edible gum crystals)

METHOD

Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).

Remove with a slotted spoon, and grind in a blender, very fine.

In the same ghee, fry the makahanas till brown, remove and fry almonds and then the magaz.

Roast the atta and ajwain in the remaindered ghee till a light brown (over low heat).

Remove from heat, mix in the almonds, magaz, sonth, makahana and gond and leave to cool.

When cool, mix in the sugar and serve or store.

Or http://www.koausa.org/Cookbook/175.…

Ingredients

1 . 'Panir' 125 gm 2. Sugar 250 gm 3. Sweet Kernels of Almonds or Apricots 25 gm 4. 'Munaqqas' (Big dark Raisins with seeds) 25 gm 5. Dry Apricots 50 gm 6. Dry Dates 50 gm 7. Dry Coconut 25 gm 8. 'Ghi' 50 gm 9. Black Cardamom Powder 1/2 tsp 10. Cinnamon Powder 1/2 tsp 11. Ginger Powder 1/2 tsp 12. Black Pepper Powder 1/2 tsp 13. Salt 1/2 tsp

Preparation

1. Dice 'Panir' into about 1/2" cubes. 2. Blanch Apricot or Almond Kernels.

3. Stem and wash 'Munaqqas', slit open and discard seeds.

4. Wash the Apricots, cut open and take out stones Crack stones to get kernels, and if these are no bitter use these also after blanching. Then split Apricot halves into smaller pieces.

5. Soak dry Dates for an hour. Halve these, and remove stones, and horny tops. Chop each half into 3 or 4 squarish pieces

6. Pare Coconut, and dice into very small cubes.

7. Soak, in a cup of water, all the prepared Dry Fruits, for a few hours before cooking.

Method of Cooking

1. Deep fry in a steel 'Kadahi', or 'Patila' on slow fire, the diced cheese ('Panir'), while turning it with a perforated ladle, so that pieces fry golden brown, evenly without getting charred. 2. Add a cup of water, the Sugar and all the soaked Dry Fruits, along with the water in which these were soaked, and go on turning with a broad steel spatula. After about 15 minutes of boiling the Dry Fruit soften, and the syrup thickens to a jelly like consistency.

3. Add Spices and Salt. Turn again with the spatula. 'Shufta' is ready for serving. Also visit http://www.ammas.com/ar/home.cfm?r=…

http://www.tri-murti.com/rasoi/Proc…

Rate = 3 (Rated by 7 Council Members)

Thank this advisor   
 
Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Charu,

Please see this link for Recipe of Panjiri

Ingredients :

1/2 kg atta (whole wheat flour) 1/2 kg ghee 200 gm chaar magaz (dried melon, water-melon, pumpkin seeds) 100 gm almonds 1 tbsp ajwain (thymol/carom seeds) 1/2 tbsp sonth (dried ginger powder) 50 gm makhana (dried lotus seeds) 1 kg powdered sugar or boora 100 gm gond (edible gum crystals)

Method :

Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).

Remove with a slotted spoon, and grind in a blender, very fine.

In the same ghee, fry the makahanas till brown, remove and fry almonds and then the magaz.

Roast the atta and ajwain in the remaining ghee till a light brown (over low heat).

Remove from heat, mix in the almonds, magaz, sonth, makahana and gond and leave to cool.

When cool, mix in the sugar and serve or store.

You can also see this link

http://www.lokpriya.com/cuisine/raj…

Ingredients :

250 grams Coriander powder 1/2 Coconut 150 grams Powdered sugar 4-5 tablespoon Ghee 10 tablespoon Almonds 100 grams Gaund Ghee

Method

Heat ghee in a deep frying pan. Fry the gaund and when it puffs out remove with the help of flat perforated spoon keep aside.

Heat a heavy pan, put ghee, add coriander powder and roast on low heat. Stir continuously for 7 to 10 minutes.

Remove from heat, add sugar, almonds, grated coconut and puffed gaund and mix the Panjiri properly.

If you can't find Gond you may try making the Laddu like this

Please see this link

http://www.ammas.com/ar/home.cfm?r=…

Make a thick syrup from jaggery by heating it with water on slow flame.

When the drop of the syrup can be rolled into a small ball in plate with water,then the syrup is ready.

At this time add pieces of dried fruits like dates,figs,raisins,and etc.

Mix them well in the syrup,and roll it into small balls,and they are ready to eat.

You can also see these links

http://askagent.ammas.com/topics/Co…

http://www.ammas.com/ar/home.cfm?r=…

Rate = 3 (Rated by 7 Council Members)

Thank this advisor   
 
Response from: Ann J,   
Council Member on Ammas.com
Charu,

receipe for Panjiri

INGREDIENTS

1/2 kg atta (whole wheat flour)

1/2 kg ghee

200 gm chaar magaz (dried melon, water-melon, pumpkin seeds)

100 gm almonds

1 tbsp ajwain (thymol/carom seeds)

1/2 tbsp sonth (dried ginger powder)

50 gm makhana (dried lotus seeds)

1 kg powdered sugar or boora

100 gm gond (edible gum crystals

Method

Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).

Remove with a slotted spoon, and grind in a blender, very fine.

In the same ghee, fry the makahanas till brown, remove and fry almonds and then the magaz.

Roast the atta and ajwain in the remaindered ghee till a light brown (over low heat).

Remove from heat, mix in the almonds, magaz, sonth, makahana and gond and leave to cool.

When cool, mix in the sugar and serve or store

Source:www.ndtvcooks.com/recipes/dessertre…

Rate = 2.5 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: harjinder chawla,   
Council Member on Ask Agent
Dear Charu panjiri can make with atta and only dry fruits also, iam telling u bothways ATTA PANJIRI U CAN TAKE EQUAL QUANTITY OF ATTA, GHEE AND SUGARAND DRY FRIT AS U WANT METHOD ROAST THE ATTA IN GHEE, WHEN ITS START BROWN THEN PUT DRY FRUITS AND STIR VERY WELL THEN SWITCH OFF THE GAS AND THEN PUT SUGAR( GRINDED)IF U WANT TO USE AS ITIS THIS ISPANJIRI OTHERWISE U CAN MAKE WITH THIS PINNIS ALSO. DRY FRUITS PANJIRI INGRDIENTS ALL THE DRY FRUITS(WALNUTS,ALMONDS,CASHEWNUTS,CHHUHARAS,POPPYSEEDS,CHARE MAGAZ,SEOGI ,DRY COCONUT,AND FRESH TURMERIC FULL MAKHANASG) 2) U TAKE ALL 100 GM OUANTITY EACH 3) SUGAR AS DESIRED 4) DESI GHEE=500GM METHOD IN A BIG PAN ROAST THE POPPYSEEDS (LIGHT BROWN) KEEP ASIDE THEN PUT GHEE IN THE PAN AND FRY ALL THE DRY FRUIT ONE BY ONE EXCEPT COCONUTS FLAKES AND GRINDED TURMERIC, FRY THE MAKHANAS, THEN FRY GRINED TURMRIC MIX ALL THE INGRDIENTS WITH THE GRINDED SUGAR THE TASTY,HEALTHY AND NOURSHING PANJIRI IS READY TO CONSUME

NOTE= U CAN MAKE THE SMALL PIECES OF THE DRY FRUITS ALSO

Rate = 3 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: Badshah .,   
Council Member on Ammas.com
Dear CHARU, Here is how to make pinni. --Ingredients Rice flour(Ari podi) - 250 gm Powdered sugar - 175 gm (preferably Mishri sugar) Ghee - 100 gm Raisins(Onakka munthiri) - 25 gm Dried fruits and nuts: Cashew nuts, Almonds(Badam), Pistachios(Pista) and Dates(Eenthapazham) - 25 gm

--Method 1)Heat ghee in a kadai or a pan. 2)Roast the rice flour till it gives off a bit of an aroma. Remove from the flame. 3)Add powdered sugar, raisins and chopped dried fruits and nuts. 4)When it has cooled, take a fistful and press into an oblong shape. Your fingers will leave a ridged imprint pattern characteristic of pinnis. By:Asha Patel

Rate = 2.5 (Rated by 7 Council Members)

Thank this advisor   
 
Response from: Usha Gurnani,   
Council Member on Ammas.com
Pinni Recipe Description Recipe Pinni Cuisine Style North Indian Recipe by Asha Patel Servings 4 Adult(s) Comments Rating Not Rated Click here to Rate/Comment this Recipe Click here for Printable Version Click here for Glossary(Ingredient Transalations) Ingredients Rice flour(Ari podi) - 250 gm Powdered sugar - 175 gm (preferably Mishri sugar) Ghee - 100 gm Raisins(Onakka munthiri) - 25 gm Dried fruits and nuts: Cashew nuts, Almonds(Badam), Pistachios(Pista) and Dates(Eenthapazham) - 25 gm

Preparation Method 1)Heat ghee in a kadai or a pan.

2)Roast the rice flour till it gives off a bit of an aroma. Remove from the flame.

3)Add powdered sugar, raisins and chopped dried fruits and nuts.

4)When it has cooled, take a fistful and press into an oblong shape. Your fingers will leave a ridged imprint pattern characteristic of pinnis. http://www.pachakam.com/recipe.asp?…

Rate = 3 (Rated by 7 Council Members)

Thank this advisor   
 
Response from: C. Raj, United Kingdom,   
Council Member on Ammas.com
Panjiri recipe

INGREDIENTS

1/2 kg atta (whole wheat flour) 1/2 kg ghee 200 gm chaar magaz (dried melon, water-melon, pumpkin seeds) 100 gm almonds 1 tbsp ajwain (thymol/carom seeds) 1/2 tbsp sonth (dried ginger powder) 50 gm makhana (dried lotus seeds) 1 kg powdered sugar or boora 100 gm gond (edible gum crystals) METHOD

Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).

Remove with a slotted spoon, and grind in a blender, very fine.

In the same ghee, fry the makahanas till brown, remove and fry almonds and then the magaz.

Roast the atta and ajwain in the remaindered ghee till a light brown (over low heat).

Remove from heat, mix in the almonds, magaz, sonth, makahana and gond and leave to cool.

When cool, mix in the sugar and serve or store

Pinni Recipe

Pinni

INGREDIENTS

250 gm urad daal flour (you can also soak daal and grind it if you like) 100 gm ghee 175 gm powdered sugar or boora 25 gm kishmish (raisins) 100 gm almonds - chopped or whole METHOD

Heat the ghee and roast the flour till it becomes light brown in colour and aromatic.

Take it off the heat and let it cool. When cooled to room temperature, add the sugar and mix well, rubbing the sugar in (will get a little damp).

Mix in the raisins and the almonds, form into oblong shape — take some mixture in your fist, and close firmly to make a tight shape. Your fingers will form a ridged surface.

Source-http://www.ndtvcooks.com/recipes/de…

Rate = 3.5 (Rated by 8 Council Members)

 
Response from: Vini K ,   
Council Member on Ammas.com
Hi charu,here is a recipe for panjiri: Sattu Pinni servings [Reset] Keys : Indian India Asian Ingredients :

1 cup Powdered roasted gram, (skin removed) 1/2 cup Low fat milk powder 1/3 cup Powdered sugar 2 x Ground cardamoms 1/3 cup Low fat cream cheese A pinch of chocolate colour powder 2 piece almonds, silvered for garnishing

Method :

* Mix together powdered gram flour, milk powder, sugar and cardamom powder. * Bind to a stiff dough with the help of cream cheese. Mix cream cheese gradually taking care that the dough does not become loose. To half the portion add chocolate colour. Mix well and then mix into the uncoloured portion taking care that after mixing they give mixed colour effect. * Make lemon sized balls and mixture and then press fingers to give pinni shape. Garnish with almond slivers. Arrange in serving plate and decorate with silver foil.

Source:http://fooddownunder.com/cgi-bin/re…

Pinni

INGREDIENTS

250 gm urad daal flour (you can also soak daal and grind it if you like) 100 gm ghee 175 gm powdered sugar or boora 25 gm kishmish (raisins) 100 gm almonds - chopped or whole

METHOD

Heat the ghee and roast the flour till it becomes light brown in colour and aromatic.

Take it off the heat and let it cool. When cooled to room temperature, add the sugar and mix well, rubbing the sugar in (will get a little damp).

Mix in the raisins and the almonds, form into oblong shape — take some mixture in your fist, and close firmly to make a tight shape. Your fingers will form a ridged surface. Source:http://www.ndtvcooks.com/recipes/de…

Panjiri

INGREDIENTS

1/2 kg atta (whole wheat flour) 1/2 kg ghee 200 gm chaar magaz (dried melon, water-melon, pumpkin seeds) 100 gm almonds 1 tbsp ajwain (thymol/carom seeds) 1/2 tbsp sonth (dried ginger powder) 50 gm makhana (dried lotus seeds) 1 kg powdered sugar or boora 100 gm gond (edible gum crystals)

METHOD

Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).

Remove with a slotted spoon, and grind in a blender, very fine.

In the same ghee, fry the makahanas till brown, remove and fry almonds and then the magaz.

Roast the atta and ajwain in the remaindered ghee till a light brown (over low heat).

Remove from heat, mix in the almonds, magaz, sonth, makahana and gond and leave to cool.

When cool, mix in the sugar and serve or store. Source:http://www.ndtvcooks.com/recipes/de…

Ingredients: 1\2 kg semolina (suji), fine1\2 kg sugar350 grams ghee1 cup Phool mukhana1\4 cup kamarkuss1\2 cup char gonday1 cup ghee for frying1\2 cup char magaz (melon seeds)250 grams almond, blanched roughly chopped250 grams cashew nut, roughly chopped1\2 cup saunf ( aniseed)8 - cardamom seeds1 teaspoon cardamom, ground green How to Cook: 1. Heat 1 cup ghee in a frying pan until hot, add phool mukhana and stirring frequently fry for few minutes or until they pop (Don't over fry ). Remove from ghee and put it in a bowl. Reheat the ghee and fry kamarkus and char gonday for few minutes separately. 2. In a food processor or chopper grind the fried phool mukhana, kamarkus and char ghonday separately. 3. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and then add the suji and stirring all the time fry on medium heat for 10 to15 minutes until it is light brown in color and ghee leaves the side of the pan. 4. Add the sugar and all other ingredients including the fried ingredients. Mix well and stirring frequently cook for 5 minutes. Remove from heat and leave to cool completely. Store in an air tight container. Serve with hot milk. (recipe by aaish) Source:http://www.paklinks.com/gs/showthre…

Hope these help you.goodluck.

Rate = 3.5 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: Sangeeth G,   
Council Member on Ammas.com
Charu,

Here's the recipe :-

Pinni:-

Rice flour(Ari podi) - 250 gm Powdered sugar - 175 gm (preferably Mishri sugar) Ghee - 100 gm Raisins(Onakka munthiri) - 25 gm Dried fruits and nuts: Cashew nuts, Almonds(Badam), Pistachios(Pista) and Dates(Eenthapazham) - 25 gm

Preparation Method :-

1)Heat ghee in a kadai or a pan.

2)Roast the rice flour till it gives off a bit of an aroma. Remove from the flame.

3)Add powdered sugar, raisins and chopped dried fruits and nuts.

4)When it has cooled, take a fistful and press into an oblong shape.

Your fingers will leave a ridged imprint pattern characteristic of pinnis

http://www.pachakam.com/recipe.asp?…

Aate Ki Pinni:-

INGREDIENTS:

300 gms. Wheat flour 300 gms. Ghee 1/2 tsp. cardamom seeds, crushed well 3 tbsp. milk 300 gms. Powdered sugar 3 tbsp. assorted dryfruit like almonds, etc. slivered

DIRECTIONS:

Heat ghee in a large heavy pan. Add flour, stirfry on low, stirring. When flour is evenly browned and aromatic, take off fire. Spread contents of pan into plate, allow to cool. Add sifted powdered sugar, cardamom, dryfruit. Mix very gently, but thoroughly. Shape into equal pingpong ball sized balls. Cool completely before storing in airtight boxes.

http://www.allindiarecipes.com/03/a…

Also visit http://www.ndtvcooks.com/recipes/de…

Rate = 3 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: Alka Jaiswal,   
Council Member on Ask Agent
Roast 1 cup of wheat flour until pinkish colour, add 1/4 cup of grinded sugar and cut dry fruits of your choice. Serve with fruits.

Rate = 2 (Rated by 10 Council Members)

 
Response from: rajanala gowri,   
Council Member on Ammas.com
Ingredients 250 gms. wheatflour 250 gms. ghee 250 gms. sugar ground 3-4 tbsp. milk 1 tsp. cardamom powder

method

Melt ghee in a heavy pan. Add, flour and cook on med/low flame. Stir continuously, till med. brown. When aroma exudes, and properly browned, take off fire. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies. This is done by taking some mixture and pressing in the fist. Making time: 30 minutes Makes: 23-25 pieces Shelflife: 2 weeks or more

Rate = 2 (Rated by 8 Council Members)

 
 
 
 
 
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