Oats, Ragi, and Coriander Panjiri is a healthy snack, dessert or breakfast option! It is packed with nuts, seeds, and is gluten-free
This oats ragi and coriander panjiri recipe is my sister’s recipe and she has been making it for quite some time now. When I heard of it, I couldn’t believe that it could taste as good as our traditional Panjiri. To my surprise it tastes perfect and even better! Therefore, I requested her to let me share it on the blog. Please give it a try!
What is Panjiri?
Panjiri is traditionally made in Punjabi households and is a dry-er version of halwa or wheat-flour sweet pudding but with way more nuts, seeds, etc. (read nutritional benefits). It is a perfect dessert-snack-breakfast option! Panjiri is made during Janamashtami, one of the most popular festivals in India. Also, it is given to pregnant/lactating mothers because of its fantastic health benefits!
The preparation of these panjiris is a little different though. In our family, while the “Janamashtami Panjiri” has a distinct flavor of coriander powder, the “new-mom panjiri” has lots of nuts, gondh (edible gum), dried ginger powder and much much more!
What is Oats Ragi and Coriander Panjiri?
This panjiri is made of Oats and Ragi flour, so it is gluten-free. Also, like the traditional Janmashtami panjiri, this recipe has a good amount of coriander powder. There are abundant nuts and seeds here, but you may add more or less of them, per your taste. If you don’t have access to Ragi, you may use Oats or chickpea flour (both gluten-free.)
Why make Panjiri?
With kids or otherwise busy mornings, a spoonful of panjiri can provide energy and act as a healthy and filling breakfast recipe. You may store it in the refrigerator, and it can easily last for 3-4 weeks. I strongly recommend making it! Since it is packed with healthy nutrients due to nuts, seeds, and healthy flours, it is a must-try! Lastly, one can dial down the ghee in the recipe because unlike “ladoos” or “sweet flour bites,” panjiri can stay powdery and get away with lesser ghee!
How to make Oats Ragi and Coriander Panjiri?
Step-by-Step Instructions
Serves:
6-7
Ready In:
20 minutes
Diet:
Vegetarian, Gluten-Free
Ingredients
- Steel-cut oats/ rolled oats – 1 cup
- Ragi flour – 1 cup
- Ghee – 1/4-1/2 cup
- Coriander seeds – 1 table spoon (or coriander powder 1.5 tablespoon)
- Mixed nuts: almonds & cashews – 1 cup
- Flax Seeds – 1 tablespoon
- Makhana or Foxnuts: 1/4 cup
- Pumpkin seeds/sunflower seeds/melon seeds – 1-2 tablespoons
- Ginger powder – 1 teaspoon (optional)
- Jaggery or brown sugar – 1 cup
- Methi powder (fenugreek powder) – 1/4 teaspoon (optional)
Step 1
Grind oats to powder in a blender or food processer.
Step 2
Grind nuts and seeds (except makhanas/foxnuts) coarsely in a blender or food processor.
Step 3
Add 1 tablespoon ghee to a wide, heavy-based pan on the stove, let it warm a bit. Roast makhanas or foxnuts until crunchy and coarsely crush them or cut with a knife. Keep them aside.
Step 4
Add the remaining ghee to the pan. When hot, add oats and ragi powder/flour. Roast and stir for 10 mins until light brown.
Step 5
Add ground nuts to the pan and roast.
Step 6
Add seeds, ginger powder, roasted and crushed makhanas, and methi powder at this point. Methi powder is bitter in nature so please make sure not to overdo it. If you have never tasted it before, please add a pinch or skip it.
Step 7
Stir to mix all ingredients well. Turn off the heat. Add jaggery and stir again to mix it thoroughly. Let it cool down and store in a cool place.
Expected Questions for making Oats Ragi and Coriander Panjiri
1. Can I replace Ragi and Oats flour with anything else?
Yes, you may replace them by whole wheat flour – jus that the recipe won’t be gluten-free then.
2. Can I use white sugar instead of jaggery powder?
Certainly but Jaggery powder is less refined and healthier.
★ Tried this recipe? Please give a rating by clicking the stars below, under the picture. ★
Oats Ragi and Coriander Panjiri
Equipment
- Blender
Ingredients
- 1 cup Steel-cut oats or rolled oats
- 1 cup Ragi flour
- 1/4-1/2 cup Ghee
- 1 tbsp Coriander seeds
- 1 cup almonds & cashews (mixed nuts)
- 1 tbsp Flax Seeds ground
- 1/4 cup Makhana or Foxnuts
- 1 tbsp pumpkin seeds or sunflower seeds or melon seeds
- 1/2 teaspoon ginger powder
- 1/2 cup Jaggery or brown sugar
- 1/4 teaspoon Methi powder or fenugreek powder
Instructions
- Grind oats to powder in a blender or food processer.
- Grind nuts and seeds (except makhanas/foxnuts) coarsely in a blender or food processor.
- Add 1 tablespoon ghee to a wide, heavy-based pan on the stove, let it warm a bit. Roast makhanas or foxnuts until crunchy and coarsely crush them or cut with a knife. Keep them aside.
- Add the remaining ghee to the pan. When hot, add oats and ragi powder/flour. Roast and stir for 10 mins until light brown.
- Add nuts to the pan and roast.
- Add ground flaxseeds, all other seeds, ginger powder, roasted and crushed makhanas, and methi powder at this point. Methi powder is bitter in nature so please make sure not to overdo it. If you have never tasted it before, please add a pinch or skip it.
- Stir to mix all ingredients well. Turn off the heat. Add jaggery and stir again to mix it thoroughly. Let it cool down and store in a cool place.
Remarkable
As the recipe promises, it’s quick, nutritious and turned out yummy 😋. My little one loved it too.