Panjiri
AI-drafted · awaiting admin review
Whole-wheat flour roasted in ghee and mixed with sugar, edible gum, dry fruits and seeds, eaten in winter and given to new mothers.
Region: PunjabOccasion: Winter; after childbirth; as prasadTime: 45 minServes: About 1 kgVegetarian
Ingredients
- 2 cups whole-wheat flour
- 1 cup ghee
- 1 cup powdered sugar or boora
- ¼ cup gond (edible gum)
- ½ cup chopped almonds and cashews
- ¼ cup makhana (fox nuts), chopped
- 2 tbsp melon seeds (magaz)
- ¼ cup grated dry coconut
- 1 tsp ground cardamom and 1 tsp ground dry ginger (saunth)
Method
- Heat 3 tbsp ghee and fry the gond in small batches until it puffs. Crush it lightly.
- In the same ghee fry the nuts, makhana and melon seeds until golden. Keep aside.
- Add the rest of the ghee and the flour and roast on low heat, stirring constantly, for 20–25 minutes until golden brown and fragrant.
- Turn off the heat and add coconut, cardamom and dry ginger. Let it cool until warm.
- Mix in the sugar, gond, nuts and seeds. Store in an airtight jar for up to a month.
History
Panjiri has long been made in Punjabi homes as a strengthening winter food. Gond and dry ginger are traditionally thought to warm the body.
Significance
Families make panjiri for new mothers in the weeks after childbirth and keep a jar in the house through the cold months.