Ingredients
- 50 gm. Gond or edible gum resin
- 1 cup ghee for deep frying gond
- 100 gram makhana
- 50 gm melon seeds
- 25 gm chironji
- 25 gm chopped almonds
- 1 cup grated coconut
- 2 cups sugar
- 1/2 tsp green cardamom
- 1 1/2 cups water
How to make Gond Panjiri
- Heat ghee in a kadai and deep fry the gum resin on medium heat.
- Lift them out of the ghee quickly as it fluffs up very quickly and becomes double the size within seconds. Let them cool.
- Dry roast makhanas, melon seed, chopped almonds, chironji and grated coconut separately.
- Coarsly grind fried gum resin and roasted makhana also.
- Mix dry roasted chopped almonds, grated coconut, melon seeds and chironji.
- Boil the water and add sugar.
- Continue boiling and make syrup of one wire consistency.
- Add fried powdered gum resin, and other ingredients alongwith cardamom powder to the syrup and stir quickly to mix everything well.
- Turn out on to the greased tray.
- Flatten with the back of the spoon or with the help of greased rolling pin. Allow to cool.
- Cut into square or diamond shapes using a sharp knife. Store in an airtight tin or box.
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