Modern Sunth Panjiri Energy Truffles

Traditional Panjiri flavours get a contemporary makeover in these bite-sized truffles. Made with roasted makhana, ragi, nuts, seeds and warming spices such as sunth and cardamom, these treats retain the familiar character of Panjiri while offering a modern presentation.

Makes approximately 20–24 small truffles

Ingredients

For the Roasted Base

Roasted makhana – 1 cup

Ragi flour – ½ cup

Almonds – ½ cup

Cashews – ½ cup

Pistachios – ¼ cup

Melon seeds (magaz) – ¼ cup

Pumpkin seeds – ¼ cup

Flaxseeds, lightly roasted – 2 tbsp

Desiccated coconut – 2 tbsp

Ghee – 2–3 tbsp

For the Spice Blend

Dry ginger (sunth) powder – 1½ tsp

Cardamom powder – ½ tsp

Grated nutmeg – a pinch

Saffron – a few crushed strands, optional

Black pepper – a tiny pinch, optional

For Sweetness and Binding

 Choose one:

8–10 soft Medjool dates, or 12 regular soft dates

Additional warm ghee – 2–3 tbsp, as needed for binding

For Finishing

Roasted makhana powder

Finely chopped pistachios

Toasted pumpkin seed crumble

Dried rose petals

Edible silver leaf, optional

Method

1. Roast the Ragi

Heat 1 tablespoon ghee in a heavy-bottomed pan. Add the ragi flour and roast over low heat for 8–10 minutes, stirring continuously until aromatic. Set aside.

2. Roast the Nuts and Seeds

Roast the makhana separately until crisp.

Lightly roast the almonds, cashews, pistachios, melon seeds, pumpkin seeds, flaxseeds and desiccated coconut until fragrant.

Allow everything to cool slightly.

3. Grind

Pulse the roasted makhana, nuts and seeds into a coarse mixture.

Avoid grinding everything completely smooth—a little texture gives the truffles a more interesting bite.

4. Combine the Ingredients

Combine the roasted ragi flour and coarse nut-and-seed mixture.

Add sunth ( dry ginger pdr), cardamom, nutmeg, saffron and black pepper, if using. Mix thoroughly.

5. Sweeten and Bind

For the date version: Blend the soft dates into a smooth paste and knead them into the warm mixture. Add a little ghee if needed.

For the jaggery version: Add the powdered jaggery and 2–3 tablespoons warm ghee. Mix until the mixture holds together when pressed between your fingers. Add a little more ghee only if necessary.

6. Shape

Take small portions of the mixture and roll them into bite-sized truffles.

7. Finish

Roll the truffles in roasted makhana powder or finely chopped pistachios.

Finish with pumpkin seed crumble, dried rose petals and a small piece of edible silver leaf, if desired.

 

 

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