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Sondesh Panjiri Parfait

 


A harmonious blend of Bengal's refined milk sweets and Punjab's robust, nourishing panjiri, creating a dessert that is both delicate and hearty.

Ingredients

- 100 grams fresh paneer, crumbled

- 50 grams jaggery, grated

- 20 grams ghee (clarified butter)

- 30 grams whole wheat flour

- 15 grams semolina (sooji)

- 10 grams almonds, chopped

- 10 grams pistachios, chopped

- 5 grams green cardamom powder

- 2-3 saffron strands, soaked in a tablespoon of warm milk.


Recipe

1. For the Sondesh layer: Gently crumble the paneer. In a non-stick pan, combine crumbled paneer and grated jaggery. Cook on low heat, stirring continuously, until the mixture thickens and leaves the sides of the pan (about 8-10 minutes).

2. Stir in half of the cardamom powder and saffron milk. Remove from heat and let it cool slightly.

3. For the Panjiri layer: In a separate pan, heat ghee. Add whole wheat flour and semolina. Roast on low heat, stirring constantly, until golden brown and fragrant (about 5-7 minutes).

4. Add chopped almonds, pistachios, and the remaining cardamom powder to the roasted flour mixture. Mix well.

5. Once the Panjiri mixture cools slightly, mix in 20 grams of grated jaggery. Adjust sweetness to taste.

6. To assemble the parfait: In two serving glasses, layer a portion of the Sondesh mixture at the bottom.

7. Top with a layer of the Panjiri mixture.

8. Repeat the layers, finishing with a Sondesh layer on top.

9. Garnish with a few chopped nuts or a sprinkle of saffron strands.

10. Chill for at least 30 minutes before serving for best texture and flavor.


Pro tips:

Ensure the paneer for Sondesh is fresh and soft for a melt-in-your-mouth texture. You can make it at home for the best results.

Roast the Panjiri flour mixture on low heat to prevent burning and ensure even cooking, bringing out its nutty aroma.

For an extra touch of richness, you can add a tiny pinch of nutmeg to the Panjiri layer.

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