Gond Panjiri/Desiccated Coconut Mini Cakes is sugar and coconut squares with dry fruits in it. These desiccated coconut energy bars are delectable and healthy for the mid meal cravings.
Til Ke Ladoo, Hazelnut Chocolate Granola Cookies and Peanut Chikki | Peanut Brittle are other energy packed desserts on the blog.
I’ve some very fond childhood memories attached to Panjiri. My aunt used to make them along with peanut chikkis a lot in winter for us. She would spread them on thaalis and leave them in the sun to cool & set. I used to just look and wonder at the process from a distance.
I was reintroduced to this when I had my first baby. My mom gave me kilos of this to eat especially in the first few weeks after delivery. It helps in providing excellent nutrition and takes care of those mid-night/ odd hour snacks. I can’t begin to even tell you how hungry I used to feel for the first 2 months after delivery.
Coconut is also a good source of Iron so I made them for my Mother-in-law during her chemo sessions. So go ahead – as a snack, comfort food or health needs, they are perfect anytime, anywhere.
Why I Love This Gond Panjiri Recipe
Apart from the nostalgic reasons (which are plentiful!), this is a recipe that fills your whole home with warmth. I always make a small batch at the start of winter – not because I need it, but because it makes me feel grounded.
Also, it magically disappears within days because my family snacks on it like it’s granola!
Gond Panjiri Benefits (Why Our Moms Swore By It!)
If you’ve ever wondered, “Is gond panjiri good for health?”, trust me – our moms and grandmoms didn’t hype it up for nothing. Gond panjiri isn’t just a winter sweet; it’s basically our traditional Indian superfood disguised as a treat. And once you know what it does for your body, you’ll understand why every home had a giant dabba of it ready as soon as the weather turned chilly. Here’s what makes it so special:
- Helps keep the body warm during winter
- Boosts immunity
- Improves joint strength and bone health
- Great for new moms (traditional postpartum food)
- High energy and protein-rich
- Good for digestion when eaten in moderation
Ingredients That I Use To Make Gond Panjiri
Whenever I make gond panjiri, I always reach for the same handful of ingredients – simple, everyday things that somehow turn into the most comforting winter recipe. Nothing fancy, nothing complicated, just the good old staples our moms trusted.
Here’s what goes into my gond panjiri recipe:
- Gond
- Desi ghee/ Clarified butter
- Almonds, cashews, raisins
- Grated coconut (fresh or desiccated)
- Sugar or jaggery
- Cantaloupe seeds
- Milk
Tips to Make Perfect Gond ki Panjiri
Over the years, I’ve realised that gond ki panjiri looks simple, but it behaves like a moody winter recipe – the kind that rewards patience and punishes shortcuts. These little things always help me get it right:
1. Fry the gond properly: Make sure it puffs up completely in hot ghee. If it stays dense, your panjiri won’t be soft and crumbly.
2. Don’t skimp on ghee: This recipe is meant to be nourishing, warm, and rich. If you reduce ghee too much, it becomes dry and hard.
3. Adjust sweetness to your liking: Jaggery gives earthy warmth, sugar makes it lighter – use whichever suits your taste.
4. Store it airtight: The flavour deepens over a few days, and panjiri stays fresh for weeks if stored well.
Variations You Can Try
Every family I know has their own style of gond panjiri recipe, and honestly, that’s what makes it fun. Here are a few versions I’ve tried – or eaten at someone’s home – over the years:
- Gond Nariyal ki Panjiri
- Gond ki Barfi
- Dry Fruit-Loaded Panjiri
- Low-Sweetness Panjiri
- Ragi or Bajra Panjiri
How to Make Panjiri at Home?
Panjiri
Ingredients
- 1 cup ghee clarified butter
- ¼ cup gond edible gum
- 2 cup lotus seeds makhaane, chopped
- ⅛ cup almonds chopped
- ½ cup cashew chopped
- ¼ cup cantaloupe seeds giri
- ½ cup dessicated coconut nariyal
- 1 cup sugar granulated
- ½ cup water
- ¼ cup milk
Instructions
- Add ghee in a wok and heat it. Reduce the flame and add edible gum, and fry it by continuously stirring it. Once it puffs up, take it out and set it aside.
- Now fry the lotus seeds in the same ghee. Remove and keep it aside.
- Fry chopped almonds. Set aside.
- Fry chopped cashews. Set aside.
- Fry chopped cantaloupe seeds and dessicated coconut. Set aside.
- Grease a baking sheet/ thaali with ghee/ clarified butter.
- Mix sugar & water in a heavy bottom wok. Allow it to boil on medium flame.
- Once the sugar is dissolved, add milk. Milk allows the impurities to be removed.
- A scum will form on surface, quickly remove it by skimming the surface with a spoon. You can strain it as well.Put back on flame and allow to boil a few more minutes.
- Dip a wooden spoon in the syrup & lift out. Allow to cool for few seconds as it would be very hot, then gently touch the syrup with clean forefinger. Now touch you thumb with forefinger & pull them apart gently. The syrup should form a single thread and should not break upon pulling apart. The threads are reached quickly after this point so keep checking regularly.
- Remove the syrup from the flame and add the fried mixture. Quickly mix in together.
- Quickly spread this mixture onto the prepared baking sheet. Smooth out the surface by pressing using the back of spoon/ spatula or fingers (be careful if using fingers as it is very hot).
- Using a knife, cut the spread mixture into any shape/ size you like before it cools. Allow it to cool completely. Last few steps have to be all done quickly for best results.
- Once cooled, gently remove the cut Panjiri and store.
Final Thoughts
Every time I make this gond panjiri recipe, I feel like I’m bottling up winter memories – my mom’s kitchen, the sound of sizzling ghee, that first warm spoonful shared with my family.
If you try it, I hope it brings the same kind of warmth to your home. After all, these age-old recipes aren’t just food. They’re comfort, care, and a little bit of family history in every bite.
FAQs About Gond Panjiri Recipe
Gond panjiri is a warm, nourishing winter sweet made with edible gond, ghee, nuts, and jaggery. We eat it in winter because gond helps keep the body warm, boosts immunity, and gives steady energy.
The popular gond panjiri benefits include strengthening bones, improving digestion, boosting energy, supporting new moms, and keeping the body warm in winter.
Yes, gond ki panjiri is traditionally given to new moms for strength, recovery, and steady energy. It’s a classic postpartum food in many Indian homes.
Yes, for gond nariyal ki panjiri recipe, you can replace jaggery with sugar, coconut sugar, or date powder. It works perfectly fine.
Stored in an airtight container, gond panjiri stays fresh for 3-4 weeks. Just ensure everything is roasted well.
Yes, kids can have gond ki panjiri in small amounts. Just grind the gond and nuts finer for them.
You can, but frying whole gond gives better flavour. Powder is convenient, but fresh gond always tastes better.
Hi, is there any way where I can reduce the amount of sugar ? Thanks a lot !!
I like coconut and almonds :) This mist be good :)
:)
My coconut and sugar syrup doesnt set in properly even though I have been following the recipe to the T. Could you tell me what might be going wrong?