Panjiri is an Indian sweet prepared using whole wheat flour & dry fruits and is offered as prasad during Janmashtami and also used as an ayurvedic medicine for new mothers to recuperate after delivery.
There are many variations of the basic panjiri recipes like dry fruit panjiri, dhaniya panjiri, methi panjiri depending on individual’s taste and culture. Authentic Panjiri usually includes whole wheat flour or aata, sugar, nuts like almonds, pistachios, green cardamom and desi ghee.
This nutritious dry fruit mix is served along with warm milk to new mothers after delivery as it provides essential nutrients to help them to recoup and regain strength.
Ghee stimulates digestion and boosts the immune system. Gond helps the new mother to gain strength and cope up with the challenges of motherhood. Sonth increases immunity level and has anti fungal properties and provides warmth.
Panjiri is an ayurvedic supplement which has warming properties, aids digestion and increases lactation in lactating mothers. Panjiri recipes for new mothers has many spices like dry ginger or sonth, fennel seeds, black pepper corns, khus khus, edible gum or gond.
- Atta / Whole wheat flour - 1 1/2 cups
- Besan / Chickpea flour - 1/2 cup
- Sooji / Semolina - 1/4 cup
- Khopra / grated desiccated coconut - 1/3 cup
- Gond / Edible gum - 3 tbsp.
- Khas khas / White poppy seeds - 1 tbsp.
- Unsalted Almonds - 1/3 cup
- Unsalted Pistachios - 1/3 cup
- Powdered sugar - 1 to 11/2 cups (depending on individual’s taste)
- Saunf / Fennel seeds powder - 1 tsp
- Sonth / Dry ginger powder - 3/4 tsp
- Elaichi / Cardamom powder - 1 tsp
- Ghee - 1/2 cup
- In a heavy bottomed vessel, heat 2 tbsp. of ghee and add gond or edible gum and cook it on medium flame. Keep on stirring till it puffs up to 4-5 times of its size and changes colour. Set it aside in a plate by a slotted spoon and let it cool down.
- Use the remaining ghee to roast almonds and pistachios for 2-3 minutes and remove it with a slotted spoon and keep it in a bowl.
- Now add khus khus in the same vessel and roast for 4 minutes on low flame. Later on add grated coconut or khopra and roast this mixture for 3 minutes and remove it and keep it in a separate bowl.
- In the same heavy bottomed vessel, add a tbsp of ghee and roast semolina on low flame for 8-10 minutes or till it changes color. Remove it and set aside in a separate wide plate.
- Repeat the same process and roast besan and atta separately and remove and place them in the same plate as semolina. Roasting of atta and besan would fill the kitchen with a very nice aroma.
- Now grind the roasted gond, khus khus and dried coconut to a coarse powder. Add it to the mixture of atta, besan and semolina and mix together. Add saunf powder, sonth and cardamom powder and powdered sugar and mix all well. Let it cool down and our panjiri is ready.
- Store Panjiri in an airtight container and it could be used for many days. Serve it in a bowl with almond and pistachio slivers and with warm milk.
- To prepare tasty Panjiri, while roasting atta, besan or sooji, keep on stirring so that it does not burn.
- A heaped tbsp of melon seeds or charmagaz can also be added. Roast them along with khus khus and grind to a fine powder.
- 1/3 cup of makhana or puffed lotus seeds could also be added. Roast them in ghee till golden color and grind it to a coarse powder.
- Flax seed powder can be added to make it more nutritious. Roast it and mix it with atta.
- Panjiri can be also prepared for kids to increase body heat and keep them warm. Do not add Gond or edible gum, sonth or black peppercorns while preparing it for kids. Just flavor it with cardamom powder and fennel seeds powder. Add a spoonful of Panjiri to glass of warm milk to prepare a tasty and nutritional drink.