• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Panjeeri

6 tbs. Ata or Suji
2 tbs. ghee
2 tbs. coconut (Narial)-gated
2 tbs. Pistachio (Pistay)-grated
2 tbs. almond (Badam)-grated
100 grm. (Makhanay)
50 grm. (Gond)
1 tbs. (Char Maghaz)
1/2 tsp. dry dates (Chhuwaray)-chopped
2 tbs. dry fig (injeer)-chopped
2 tbs. cashew nuts (Kaju) crushed
1/2 tsp. nutmeg (Jaiphal)
4 tbs. sugar
6 pcs. green cardamom (Chhoti Ilaichi)
1 tsp. dry ginger (Sounth)-grated
Method
On a medium heat in a pan add the ghee and fry the Ata/Suji, Makhanay, Gond until a light brown.
Add the rest of the ingredients mixing well and cook for a further few minutes.