Every year my mother used to make different kinds of
Panjeeris on occasion of Gokulashtami. And we as kids used too love them. This
year I too tried my hand on Coconut Panjeeri, praying that it come out as good
as mom's. The result was really very good. Tasted them next day as we can only
eat after bhog (offering to God). I was hoping that My kids too will enjoy them
as much as I used to enjoy in my kidoo days :D ... and when I gave them prasad,
they just loved it :)
Ingredients
1 1/2 cups Scraped Coconut Shreds
1/4 cup almonds
1/2 cup makhana
2 tbsp melon seeds
2 tbsp raisins (kishmish)
1 cup Sugar
1 1/2 cup Water
2 tbsp Milk
1 tbsp Ghee
1/2 tsp Cardamom Powder
Method
Heat a pan, add the coconut shreds and fry gently over
moderate heat.
When the coconut milk moisture is somewhat lessened,
remove it from heat.
Take ghee in same pan & roast makhanas. Remove and
roast melon seeds & almonds in same pan.
Now in a seperate vessel, boil water over moderate
heat.
When the water boils, add the sugar and keep on
stirring till the sugar water boils.
Add the milk to the boiling sugar syrup, and remove
scum that comes up.
When the sugar syrup reaches a thick syrupy stage (2
strings consistency), add the fried coconut shreds, cardamom powder along with
melon seeds, makhanas & almonds.
Stir constantly till everything blends together.
If your sugar syrup was not thick then stir this till
the mixture looks thick. Remove from the heat and pour into a ghee-smeared
plate.
Flatten the surface evenly with the help of an oiled
spatula.
When cold, cut into squares or diamond shapes and
serve.
Tips
* Chashani or sugar syrup should be thick for setting
of Panjeeri.
* With chashni's thickness also remember that the
liquid should not be less otherwise the Panjeeri will not set properly.
* If after mixing you feel that it's not going to set
because of less moisture, add little hot water and stir again on low
flame.
* You can add cardamom powder in chashani (I do that
so that I don't forget to add it).
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