Nutritious Panjiri Ladoos

Hello friends

Today on my beloved mother’s first death anniversary, I am sharing her version of Panjiri ladoos that she would make every year on Janmashtami (an annual Hindu festival that celebrates the birth of Lord Krishna). The heavenly aroma of roasted makhana, semolina, almonds would fill our home and hearts! The preparation would start a day prior to Janmashtami with market visits to buy the required ingredients. I along with two of my siblings would one by one stir roast the semolina and wheat flour on low flame, whenever she wanted a short break. For me the cooking time was no less than a punishment, as we were not allowed to taste anything since a part of it was meant for Puja ( a ritual in honour of Lord Krishna) and she would not tell, which part! Preparing almost 3 to 4 kgs of Panjiri was time consuming and waiting for few hours, felt like eternity! I remember one such year when she had to go to Calcutta to visit my sister and I was given the responsibility to manage my home along with my brother and pet dog! One thing that we had in abundance to eat was Panjiri (Kasar). It was kept in a canister (kanastar) and I had the key. The key to happiness!! 

We ignored her warning of eating panjiri only twice that too in limited quantity with milk. We were partying!!….and the party menu had only one delicacy, Panjiri Ladoos! We ate to our heart’s content. We even started feeding our pet dog, Gojo with ladoos and he went berserk, barking on us as if demanding more and more of it. Then came the result, Loose motions!! Pet included! haha😁 (Ps: we were pretty grown up when this happened, I was working as an educationist, so you see there are few things that always brings out the child in you!)😊

Makes 15 Ladoos Approx
Cuisine: Indian
Course: Dessert
Wheat flour (Gehu ka atta)200 gm
Semolina (Sooji)100 gm
Almonds(Badam)25 crushed or coarsely grinded
Cashew Nuts (Kaju)5-6 crushed or coarsely grinded
Fox Nuts (Makhana)1 cup
Desiccated Coconut powder30 gm
Desi ghee200 gm
Boora (Khaand, Powdered sugar)200 gm
Milk2-3 tsp


1. Dry roast Semolina and wheat flour separately on medium flame, stirring continuously, let it cool and keep aside.

2. Roast Makhana (Fox nuts) in three (3) tsp desi ghee till it turns golden brown and set aside.

3. Roast dry coconut powder, crushed cashew nuts and almonds in 2 tsp desi ghee on low flame for 3-4 minutes, let it cool and keep aside.

4. In a large serving bowl, mix roasted semolina(sooji), wheat flour, coconut powder, cashew nuts, almonds and crushed makhana. (slightly crush the makhana so that they bind well while making ladoos)

5. Add Boora (Powdered sugar) and mix well.

6. Add melted Desi ghee and mix well. Kasar or dry Panjiri is ready!

7. Add 2-3 tsp milk and make ladoos.

Panjiri Ladoo

Enjoy this yummy North Indian sweet dish, especially made in winters, which is known to keep you warm and happy! Have it with your morning cup of tea or in the evening with hot milk.

PS😇 : Try and make round shape ladoos😁, I couldn’t because my kids were getting impatient and wanted to gobble a few asap!

My mother’s death anniversary is an opportunity to celebrate her legacy, to visit the memory lane and relive the wonderful time we had together, to remember and express gratitude for all the sacrifices that she made to make our lives easier, safer and better and to fill our hearts over and over again with her flawless and unconditional love.

I can feel that she is around, blessing us and praying for our well being. I want her to know, that she is missed all the time, in all ordinary moments and major milestones. I miss having our daily chit chat on phone, we would laugh at my recipe blunders and almost daily i would complain, how my kids are becoming naughtier day by day.

Dear mummy, I feel so clueless at times, don’t know whether to miss you or to find you in the sun, the light, the rain, or in the air that I breathe, in every breath that I take…..for at times I feel that not only I exist because of you but I am another you! so proud to say and feel ”Like mother like daughter”…

Almond & Walnut Pudding

Hey!   Now this is my favourite cheat meal, it comes with the goodness of almonds and walnuts!😀 It’s easy to prepare and requires only 5 ingredients. My mother would often make this at home and I have lost count of the occasions when I got my fingers & tongue burned trying to lick it from the hot cooking pot (haha)😋

Almond & Walnut pudding
Cooking Time: 12-15 minutes
Makes 3-4 servings
Cuisine: Continental
Course: Dessert
Difficulty level : Easy
Sweetened Condensed MilkOne tin (400g)
Milk3-4 tsp
Walnuts 5-6
Bournvita* 2 tsp
Ingredients & Qty


1.      Crush the Walnuts and Almonds coarse in a mixer.        

2.      Take a pan, add milk and Bournvita*, stir it on low flame, mix well.    

3.      Add condensed milk and dry fruits.

4.      STIR CONTINUOUSLY to get thick consistency on medium or low flame.

Serving suggestions

1. Garnish the pudding with almond flakes and serve hot.      

2. Let the pudding cool down and then keep it in the fridge. Serve cold.  

3. Freeze, cut it into square pieces and enjoy the crunch!  

*Bournvita is a brand of malted and chocolate malt drink mixes manufactured by Cadbury.

Here are some more Dessert recipes for you!

Churma (Indian Sweet Dish)

Wheat/Bajra Chapatis(Indian flatbread) mashed with Desi Ghee & Jaggery(gur)


I have such fond memories of having churma/choorma with my siblings, when I was growing up. We would often fight for little extra(haha). Now every time I make churma for my kids, it bring back memories from my childhood when my mother would make churma ladoos ( churma balls) for me, so I have an emotional bond with churma! It is simple and super easy to make, requires little effort & ingredients & is finger licking good! It is made with leftover whole wheat or bajra (millet) chapatis. It is safe to consume leftover chapati (basi roti) within 12-15 hrs).

Cooking Time: 10 min 
Serves : 2 - 3
Cuisine: Indian
Course: Dessert
Difficulty Level : Easy

Ingredients              : Qty          

 1.  leftover chapatis  :  4    

 2.  Desi ghee (Clarified butter)  :  4-5 tsp

 3.  Jaggery (Gur) :  100 gm (grated or small pieces

You can add dry fruits(few, coarsely grinded) and powdered green cardamom(a pinch) as well but I like it simple!


1.   Make small pieces and coarsely grind the chapatis in a grinder.

2.   Take a pan and on low flame add Desi ghee, let it melt.

3. Add coarsely ground chapatis, grated Jaggery (gur) and mix well. Jaggery & ghee should nicely bind with the chapatis.

4.  Turn off the flame and let it sit for 10 minutes before serving.

Voila it’s done!


I had this amazingly delicious churma made from Bajra (Millet) chapatis at Welcome hotel Khimsar Fort and Dunes, Rajasthan and it’s a must try if you happen to visit there!😊