Punjab

Atte ki panjiri

Name: Atte ki panjiri
Total time: 45 min
Yield: 12 servings
Cuisine: Punjabi
Ingredients: 2 cups whole wheat flour (wholemeal atta flour, chapati flour); 3/4 cup ghee; 3/4 cup powdered sugar; 3 tbsp edible gum (gond) (edible gum arabic); 1 1/2 cups makhana (fox nuts); 1/3 cup chopped almonds; 2 tbsp melon seeds (melon seeds, peeled); 1/3 cup desiccated coconut (unsweetened shredded coconut); 1 tsp dry ginger powder (ground ginger); 1/2 tsp cardamom

Ghee roasted atta loaded with gond, makhana and nuts. Punjab's winter pick me up by the spoonful.

45 minTime

4 gProtein each

mildSpice

New mothers and cold mornings1 chapter · 1 min read

Make it your way

Grandma's wayGhee roasted atta with gond, makhana and nuts.

The original

295kcalsame

4 gproteinsame

5 gfibresame

45minutessame

Classic atte ki panjiri.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Ghee¾ cup

Sugar¾ cup, powdered

Edible gum (gond) (edible gum arabic)3 tbsp

Makhana (fox nuts)1½ cups

Almonds⅓ cup, chopped

Melon seeds (melon seeds, peeled)2 tbsp

Desiccated coconut (unsweetened shredded coconut)⅓ cup

Dry ginger powder (ground ginger)1 tsp

Cardamom½ tsp

Method

4 steps

1Fry gond in a little ghee until puffed, then makhana until crisp. Crush both lightly.
2Roast atta in the remaining ghee on low heat, stirring, until deep golden.
3Turn off the heat, add nuts, seeds, coconut and dry ginger and stir 2 minutes.
4Cool to warm, mix in sugar, cardamom, gond and makhana. Store airtight.

Serve it like this

Spoon into a small bowl and eat as is, or stir two spoons into a glass of warm milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Atte ki panjiri

Ghee roasted atta loaded with gond, makhana and nuts. Punjab's winter pick me up by the spoonful.

45 minTime

4 gProtein each

mildSpice

New mothers and cold mornings1 chapter · 1 min read

Make it your way

Grandma's wayGhee roasted atta with gond, makhana and nuts.

The original

295kcalsame

4 gproteinsame

5 gfibresame

45minutessame

Classic atte ki panjiri.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Ghee¾ cup

Sugar¾ cup, powdered

Edible gum (gond) (edible gum arabic)3 tbsp

Makhana (fox nuts)1½ cups

Almonds⅓ cup, chopped

Melon seeds (melon seeds, peeled)2 tbsp

Desiccated coconut (unsweetened shredded coconut)⅓ cup

Dry ginger powder (ground ginger)1 tsp

Cardamom½ tsp

Method

4 steps

1Fry gond in a little ghee until puffed, then makhana until crisp. Crush both lightly.
2Roast atta in the remaining ghee on low heat, stirring, until deep golden.
3Turn off the heat, add nuts, seeds, coconut and dry ginger and stir 2 minutes.
4Cool to warm, mix in sugar, cardamom, gond and makhana. Store airtight.

Serve it like this

Spoon into a small bowl and eat as is, or stir two spoons into a glass of warm milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Atte ki panjiri

Make it your way

Ingredients

Method

Atte ki panjiri

Make it your way

Ingredients

Method

Make it a meal