Step-by-Step Instructions

1. 1.Dry Roast Almonds

   Heat a pan on medium gas. Add 1/4 cup almonds and dry roast them, stirring continuously, until they become slightly crisp and their moisture is gone.

2. 2.Add Chironji and Melon Seeds

   Once almonds start to roast, add 2 tablespoons of chironji (Cuddapah almonds) and 2 tablespoons of melon seeds (mingi) to the pan.

3. 3.Continue Roasting Dry Fruits

   Continue roasting all dry fruits together on medium heat. The melon seeds will puff up and start to crackle rapidly, indicating they are done.

4. 4.Remove Roasted Dry Fruits

   Once roasted, immediately transfer the dry fruits to a plate and set aside to cool.

5. 5.Roast Coriander Powder

   In the same pan, add 1 tablespoon of ghee. Once melted, add 1 cup of coriander powder. Roast on slow to medium heat, stirring continuously.

6. 6.Continue Roasting Coriander

   Continue roasting the coriander powder for about 3-4 minutes until a fragrant aroma is released and its color darkens slightly.

7. 7.Transfer Roasted Coriander

   Transfer the roasted coriander powder to a large mixing bowl.

8. 8.Roast Buckwheat Flour

   Add 1 to 1.5 tablespoons of ghee to the same pan. Once melted, add 1 cup of buckwheat flour (kuttu atta). Roast on slow to medium heat, stirring continuously.

9. 9.Continue Roasting Buckwheat Flour

   Continue roasting the buckwheat flour until it releases a pleasant aroma and its color changes slightly. If the mixture appears too dry, you can add a little more ghee.

10. 10.Transfer Roasted Buckwheat Flour

    Transfer the roasted buckwheat flour to the same mixing bowl as the coriander powder.

11. 11.Sliver Almonds for Garnish

    Take some of the roasted almonds and sliver them using a knife. Set aside for garnishing the panjiri.

12. 12.Combine Dry Fruits with Flours

    Add the remaining roasted dry fruits (almonds, chironji, melon seeds) to the bowl containing the roasted coriander powder and buckwheat flour.

13. 13.Add Cardamom Powder

    Sprinkle 1/2 teaspoon of cardamom powder into the mixture. This step is optional.

14. 14.Add Jaggery Powder

    Allow the mixture to cool slightly until it's just warm to the touch. Then, add 1 cup of jaggery powder (or sugar) to the bowl.

15. 15.Mix All Ingredients

    Mix all the ingredients thoroughly with a spoon until well combined. Ensure the mixture is not too hot when adding jaggery/sugar to prevent it from melting.

16. 16.Cool and Store Panjiri

    Let the panjiri cool completely to room temperature. Once cooled, transfer it to an airtight container for storage. Garnish with the reserved slivered almonds before serving. The panjiri stays good for 1-2 months at room temperature.