PocketCook

From @CookwithParul

Panchamrit

20 min · Serves 8

20 mintotal
10 minhands on
11steps
8servings

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Ingredients

For the dry fruits

  • 2 tbsp makhana (fox nuts)
  • 1 tbsp almonds, chopped or sliced
  • 1 tbsp pistachios, chopped
  • 1 tbsp raisins
  • 1 tbsp dry coconut, grated or shredded
  • 1 tbsp melon seeds (magaz)
  • 1 tsp charoli (chironji) seeds
  • Fresh basil (tulsi) leaves, for garnish

For the Panchamrit base

  • 1 tbsp ghee
  • 2 tbsp honey
  • 4 tbsp rock sugar (mishri), crushed
  • 8 tbsp curd (fresh, non-sour yogurt)
  • 16 tbsp milk

To assemble

    Method

    For the dry fruits

    1. Heat a pan over medium heat and dry roast the makhana, almonds, pistachios, raisins, grated coconut, and melon seeds until lightly toasted and fragrant, about 2–3 minutes.

    2. Remove from heat and allow to cool slightly.

    For the Panchamrit base

    1. In a large bowl, add 1 tbsp ghee.

    2. Add 2 tbsp honey and mix slightly.

    3. Add 4 tbsp crushed rock sugar (mishri).

    4. Add 8 tbsp fresh curd.

    5. Add 16 tbsp milk.

    6. Whisk or churn the mixture thoroughly until well combined and smooth, about 1–2 minutes.

    To assemble

    1. Add the toasted dry fruits and charoli seeds into the Panchamrit mixture.

    2. Stir gently to mix all ingredients together.

    3. Transfer into a serving bowl and garnish with fresh basil (tulsi) leaves.

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