Punjeri for Janmashtami Calories 624.15 Macronutrients Breakup (Per Serving) Protiens 15.52 Carbs 47.66 Fats 41.27 Fiber 2.41 schedulePrep15 mins outdoor_grillCook25 mins restaurantServes1 serves faceAuthorAdmin Ingredients: · 1 cup dried figs · 1 cup dried dates, pitted · 1/2 cup almonds · 1/2 cup cashews · 1/2 cup walnuts · 1/4 cup raisins · 1/2 cup coconut powder · 1/2 cup whole wheat flour · 2 tbsp pumpkin seeds · 2 tbsp sunflower seeds · 2 tbsp ghee · 1/2 tsp cardamom powder Read more Instructions: 1. Prepare the Dried Fruits and Nuts: Chop the dried figs, dates, almonds, cashews, and walnuts into small pieces. Dry roast the pumpkin seeds and sunflower seeds, separately 2. Toast the Wheat Flour: In a dry pan, roast the whole wheat flour on medium heat until it turns golden brown. Set it aside. 3. Blend the Mixture: In a blender, blend the chopped figs and dates Add the almonds, cashews, walnuts, roasted seeds, and raisins to the blender. Blend until everything is well mixed and slightly coarse in texture. 4. Cook the Mixture: Heat the ghee in a pan on medium heat. Add the blended mixture to the pan and cook for 5-7 minutes, stirring continuously to ensure it doesn’t stick to the pan. Add the toasted wheat flour and mix well. Stir in the coconut and cardamom powder. Cook for another 2-3 minutes until the mixture starts to come together and leaves the sides of the pan. Let the mixture cool slightly. Allow the punjeri to cool completely before storing in an airtight container. It can be stored at room temperature for up to 2 weeks.