Paag/paak panjiri burfi is generally made on the occasion of Krishna Janamashtmi festival for prasad/bhog. I have prepared it on this festival for bhog. It is very easy to make and at the same time very delicious. Here below is its recipe in details:
Ingredients
500 grams of peanuts/mungfalli
handful of sliced dry coconut/sukha gola
handful of sliced almonds
handful of peeled musk melon or melon seeds
1 tbsp of fennel seeds/soanf
small pinch of soda bicarb
1.5 cups of white color sugar
3/4 cup of water
1 tbsp of oil or ghee for greasing the the tray
Method
1. All main ingredients i.e peanuts, coconut, musk melon seeds, almond and fennel seeds were slightly less than 3 cups in all. First dry roast the peanuts and then let it cool. Remove its red outer peel with hands. Just rub with hands, the peel will remove and the peanut will be in two parts. It can be done too with the back of any steel bowl.
2. Dry roast the musk melon seeds, sliced coconut, almonds and soanf slightly not too much.
3. Now take 1.5 cups of white sugar in a big kadahi/pan with 3/4 cup of water. Stir it constantly till sugar dissolves in water.
4. Now after melting sugar cook it till white bubbles seems / 1 thick string chashni. It can be seen in the collage too. This step is very important which needs attention. Take a small drop of chashni in a bowl as it is very hot, so dip your finger and thumb in water and now check between thumb and finger. If it is of one string consistency it is ready.
5. Next add a very small pinch of soda bicarb and stir.
6. Immediately put all the roasted ingredients in the syrup and quickly stir and remove from heat.
7. Now pour it into a greased thail/tray directly or greased aluminum foil/wax paper and spread it.
8. Now when it comes it on room temperature, with a knife, mark the pieces shape in which you want to cut.
9 Now after one or two hour cut into pieces.
10. Paag Panjiri burfi is ready for the Krishan ji bhog.
Tips
1. Grease the thali /tray in the beginning.
2. Take all the ingredients according to your availability. I had peanuts in large quantity, so I took it 500 grams. Equal quantity can be taken.
3. While checking the string consistency, be careful as it may be too hot to burn.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
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Reproduction of the contents of this blog without permission, in whole or in part, is strictly prohibited.
500 grams of peanuts/mungfalli
handful of sliced dry coconut/sukha gola
handful of sliced almonds
handful of peeled musk melon or melon seeds
1 tbsp of fennel seeds/soanf
small pinch of soda bicarb
1.5 cups of white color sugar
3/4 cup of water
1 tbsp of oil or ghee for greasing the the tray
Method
1. All main ingredients i.e peanuts, coconut, musk melon seeds, almond and fennel seeds were slightly less than 3 cups in all. First dry roast the peanuts and then let it cool. Remove its red outer peel with hands. Just rub with hands, the peel will remove and the peanut will be in two parts. It can be done too with the back of any steel bowl.
3. Now take 1.5 cups of white sugar in a big kadahi/pan with 3/4 cup of water. Stir it constantly till sugar dissolves in water.
4. Now after melting sugar cook it till white bubbles seems / 1 thick string chashni. It can be seen in the collage too. This step is very important which needs attention. Take a small drop of chashni in a bowl as it is very hot, so dip your finger and thumb in water and now check between thumb and finger. If it is of one string consistency it is ready.
5. Next add a very small pinch of soda bicarb and stir.
6. Immediately put all the roasted ingredients in the syrup and quickly stir and remove from heat.
7. Now pour it into a greased thail/tray directly or greased aluminum foil/wax paper and spread it.
8. Now when it comes it on room temperature, with a knife, mark the pieces shape in which you want to cut.
9 Now after one or two hour cut into pieces.
10. Paag Panjiri burfi is ready for the Krishan ji bhog.
Tips
1. Grease the thali /tray in the beginning.
2. Take all the ingredients according to your availability. I had peanuts in large quantity, so I took it 500 grams. Equal quantity can be taken.
3. While checking the string consistency, be careful as it may be too hot to burn.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
----------------
Reproduction of the contents of this blog without permission, in whole or in part, is strictly prohibited.
