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panjiri


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Does anyone know why this sweet has the same name as a city in Afghanistan?

Panjiri is term used for burfi in the northern states of India. Katli is also a similarly used.

Smita,

I roughly know what ingredients are used

Sonth (Dry ginger powder), Ajwain, Jeera, Gondh (Gum), Coriander seed

Gud (Jaggery), Cashew, Almond, Coconut, and Ghee

I believe Gud and dry fruits are added to mask the strong taste of soonth and ajwain, Some times atta (Wheat flour) is added as well.

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Panjiri is term used for burfi in the northern states of India. Katli is also a similarly used.

Smita,

Well, not exactly. Panjiri is the generic name for the material. After it is made, it can then be shaped into either Barfi or Laddoo or into a daliya/halwa/porridge type of cosistency. In most cases, shape of the final product depends on the Saas (M-in-law) or Daadi/Naani, so that they can give the bahu/daughter/grand daughter whatever they were given, when they had kids...Kinda Sweet revenge!!!

I'll check with my mom next time I call her about the recipe.

Cheers!!

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My advise for what its worth is to stay away from the stuff, its so damn tasty and addictive. You will end up more than restored, say 20 - 30 lbs!

Last time I was in Delhi and at Standard Sweets in Karol Bagh, had to restrain myslf and buy only 1/2 Kg. 20 minutes after I got home it was gone.

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My advise for what its worth is to stay away from the stuff, its so damn tasty and addictive. You will end up more than restored, say 20 - 30 lbs!

Last time I was in Delhi and at Standard Sweets in Karol Bagh, had to restrain myslf and buy only 1/2 Kg. 20 minutes after I got home it was gone.

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I fry by the heat of my pans. ~ Suresh Hinduja

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thanks for the prompt responses. Deliad if you do get the recipe from your mom could you please post it. I have been given a fair idea of what goes into it but given that I have never eaten it nor ever seen it, I have a hard time divining consistency, proportions etc.

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