Panjeeri Ladoo By Shazia Khan

Panjeeri Ladoo

Panjeeri Ladoos are a powerhouse of nutrition and energy. These ladoos are made using makhanas, edible gum, nuts and desi ghee. Chef Shazia Khan shares the authentic and traditional recipe for these ladoos.
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Cooking Time

8-10 Min

Meal Type


Preparation Time

5-10 Min



Rate This Recipe7


  • 400 gms Desi Ghee
  • 1 cup Lotus Seeds
  • 1 cup Edible Gum
  • 1 tbsp Melon Seeds
  • 25 gms Cashew Nuts
  • 25 gms Almonds
  • 25 gms Pistachios
  • 400 gms Whole Wheat Flour
  • 60 gms Semolina
  • 1 tbsp Roasted Ajwain
  • 1 tbsp Dry Ginger Powder
  • 250 gms Powdered Sugar
  • Chopped Pistachios for garnish


  1. 1

    In deep pan or kadhai.
  2. 2

    Heat ghee (approx 100gm) fry phul makhane in it.
  3. 3

    Fry them till they turn golden brown.
  4. 4

    Keep aside.
  5. 5

    Now Fry edible gum or gond ghee.
  6. 6

    On a low flame 3-4 minutes.
  7. 7

    After frying take them out in that plate.
  8. 8

    Now fry melon seeds along with all the nuts and and keep aside.
  9. 9

    Heat the remaining ghee in a kadhai (approx 350gm).
  10. 10

    Roast Wheat it on medium flame till it turn brown.
  11. 11

    Keep moving wheat flour, don't let it to stick with pan surface.
  12. 12

    It will spread a nice aroma in your kitchen, and its ghee separates and a layer of ghee comes at the top at that time wheat flour is perfectly roasted.
  13. 13

    Now that it out in a bowl.
  14. 14

    Now dry roast semolina until golden brown.
  15. 15

    Keep aside.
  16. 16

    Mix sooji and wheat flour in a bowl and let it cool down.
  17. 17

    Coarsely Crush phool makhana and edible gum (gond) in a grinder and transfer in a bowl.
  18. 18

    Crush dry fruits coarsely and mix this with grinded phool makhana and edible gum.
  19. 19

    Add ajwain to the mixture and mix well.
  20. 20

    When the wheat and sooji mixture cool down, add all the mixture to it and mix it well.
  21. 21

    Now add sugar powder to it and mix until combined.
  22. 22

    Shape the ladoo and store in an airtight container.

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