Sund Panjiri - Jammu Dogri Special

सूंड पंजीरी - जम्मू डोगरी स्पेशल

21 July 2022

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‘Sund’, which is very similar to ‘Panjiri’, is very popular in Jammu region, because of its nutritional and medicinal properties. Sund does not contain wheat flour and a few other ingredients that Panjiri does. I have grown up eating it in winter season, not because its nutritious, only because it tastes SO GOOD! 🤤

This recipe is made with wholesome ingredients, such as, desi ghee (clarified butter), almonds, cashews, dates, etc., which makes it high in good fats and calories. You can also add ingredients such as melon seeds and pistachio, or remove any ingredient that you don’t like, as per your preference.

In Winter, Sund can be stored in an air-tight container for at least a month or so. If it gets too cold and it becomes solid, you can always warm it up a little in a microwave, for 20-30 seconds before serving.

This is my little effort to share this super healthy and delicious dogri recipe with the world. 🙏


  • Prep Time: 10-15 minutes
  • Total Cook Time: 25-20 minutes
  • Makes: 1-1.5 kg


  • 1 Cup Desi Ghee (Clarified Butter)
  • 1 Cup Almonds
  • 1 Cup Cashews
  • 1 Cup Raisins (Kishmish)
  • 1 Cup Dry Coconut Flakes/Grated
  • 1 Cup Dry Dates Chopped Roughly
  • 2 tbsp Dry Ginger Powder
  • 1 Cup Edible Gum (Gond)
  • 1 Cup Poppy Seeds (Khas Khas)
  • 3/4 Cup Powdered Sugar


  • Start by getting your ingredients ready by roughly chopping dry dates. No need to chop almonds, cashews and raisins.
  • In a deep pan, keep heat to low and add 1/4th of the ghee. Make sure to not burn your desi ghee. Although ghee has a higher smoke point (250°C) compared to many oils (200°C), do not over heat it, otherwise you can over cook/burn your ingredients. NOTE: Top up and use the remainder of ghee as required, when you cook all the ingredients.
  • Add 1/2 cup of edible gum to the heated ghee and cook until it puffs up and slightly golden. Grab a large bowl and transfer the cooked gum to it. Do the same with rest of the gum.
  • Add whole almonds and cook for about 2 minutes. In your bowl, transfer cooked almonds on top of cooked gum.
  • Then add cashews and cook until slightly golden brown and add to the same bowl.
  • Next, add your chopped dates and cook for about 2 minutes or until sslightly golden brown and transfer to the bowl.
  • Then, cook the raisins. they will puff up slightly and become slightly caramelised and golden in about 2-3 minutes. Transfer to the bowl.
  • Now, cook your coconut flakes in ghee for about 2 minutes or slightly golden brown and transfer to the bowl containing the rest of ingredients.
  • Lastly, add poppy seeds to the pan and slightly toast them for roughly 2 minutes. Turn the heat off. Transfer the cooked poppy seeds to the bowl.
  • In your bowl with all the cooked ingredients, add ginger powder and powdered sugar. Mix all ingredients well (with your hands, when it is not too hot and safe to do so, or use a large spatula).
  • Leave your Sund Panjiri to cool down completely. Store in an air tight container. Enjoy your sund panjiri warm or cold.☺️