Spicy Punjabi Panjiri

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This is a special dish which is known for its element powder, which helps overcome indigestion. Most Punjabi families have their own recipe for this dish. My late mother-in-law passed this recipe to me but  I have tried making them as she will always make it for our family while she was alive. So I wrote to my sister-in-laws, Bhupinder of Singapore and Darshan of Malaysia for their opinion. I have altered most parts of the original recipe and my husband approved the taste. I can tell you that you won’t feel guilty eating them. 


4 cups whole wheat flour (Atta)
1½ sticks unsalted butter
1½ cups canola oil
1½ cups unsalted ground pistachios
1½ cups unsalted ground cashew nuts
2 cups unsalted ground almonds
4¼ tablespoons ground flaxseeds
2½ tablespoons ground fennel seeds
3½ tablespoons ground carom (Ajwain) seeds
4¼ tablespoons ground ginger
2½ tablespoons ground cardamom seeds
2 cups fine sugar (if you prefer sweeter just add ½ cup more)
Place unsalted butter and canola oil in a large wok or frying pan over low heat. Add the whole wheat flour and fry until light brown approximately 20-25 minutes. Then add ground pistachios, cashew nuts, flaxseeds and almonds and fry for another 15 minutes. Add ground fennel powder, carom powder and ginger powder. Combine the mixture well and fry for another 20-25 minutes until the mixture gives out a light spicy aroma. Add the fine sugar and stir until all the sugar heats through and well incorporated and that will that about 5-8 minutes. Finally, add the cardamom powder and mix it well with the whole wheat mixture. Remove from heat and set aside to cool.

Note: Let it cool completely before storing in airtight containers. If you want to make them into balls, the whole wheat mixture should be in a warm temperature state.

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