• 1 cup ghee
  • 1/2 cup gond (edible gum)
  • 1 tbsp saunth (dry ginger)
  • 2 cups suji (semolina)
  • 2 cups ghee
  • 1 1/2 cup wheat flour
  • 1 cup powdered sugar
  • 1/2 tbsp char magaz (dried melon seed)
  • 1 tbsp pistachio
  • 1 tbsp cashew nuts
  • 1 tbsp almonds


  1. Take a big pan and heat ghee in it. Add the gond and fry. Lower the flame and fry for 2 mins. Remove gond and crush it with a mortar with a pestle. Keep aside.
  2. Add the saunth to some more ghee and fry lightly for a minute.
  3. Add the remaining ghee to another pan and add the atta. Roast for 30 mins.
  4. In another pan, dry roast the suji for 30 mins (keep flame medium to slow for both suji and atta)
  5. After roasting, mix the suji into the atta and again roast for 10 mins.
  6. Now add sugar and roast for 5 mins.
  7. Finally, add the gond and saunth and dry fruits to the atta-suji mix.
  8. Turn off the gas and mix the panjiri well. Cover with lid for an hour and rest.
  9. Garnish it with chopped nuts