Panjiri is a sweet, sticky, and nut-based confection popular in many regions of Pakistan/india

One of the benefits of making Panjiri is that it is healthy. There are many ingredients in it that are good for the body. It has nuts like almonds and pistachios which are good for your heart. The milk that’s used to make it also has calcium which promotes bone development and health. The jaggery or brown sugar adds sweetness to the dish and helps with metabolism.

There are no drawbacks to making panjiri besides being time-consuming because you have to boil the milk on slow heat until all the water evaporates from it before adding any other ingredient

Panjiri is a recipe typically eaten in India as a breakfast or mid-morning snack. It is a mixture of fried flour, jaggery and ghee which are cooked together until it reaches the desired consistency.

The most common ingredients in a panjiri recipe include flour, jaggery, ghee, and water. Variations of these ingredients can also be used to make different flavored panjiris such as ada patta ki panjiri - crushed almonds and black pepper are added to the mixture.

Advantages:

It provides good nutrition with low cost ingredients

It can be easily made at home or carried around to eat on the go

Disadvantages: It requires lot of time to prepare

Panjiri is a Pakistani dessert typically eaten during the Ramadan season. It is made of flour, milk, sugar, water and cardamom.

Panjiri has become more popular in the last few years due to its healthy ingredients. Not only does it have low sugar content and a lot of protein, but it also contains gluten-free carbohydrates which makes it an ideal dessert for those who are sensitive to gluten.

Ingredients:

1: bowl of semolina
2: glue 50 grams
3: Makhane ten to twelve numbers
4: almonds pistachios half cup
5: Four Nuts Two Tablespoons
6: One to one and a half cups of brown sugar
7: cooking oil one cup

Method:

1:Fry the sugar, almonds, pistachios and four nuts separately in cooking oil until golden.

2: Then in the same pan fry the semolina on low flame until fragrant.

3: Grind the roasted nuts in a chopper and add them to the semolina, add brown sugar and roast them for a long time until the syrup starts to melt.

4:Fry on low flame for ten to twelve minutes and remove from the stove, when it cools down a little and serve.