Panjiri
A traditional North Indian postpartum superfood, Panjiri is a warm, nutty mix of whole wheat flour, ghee, nuts, and seeds. It's a wholesome, energy-boosting snack, perfect for new mothers or as a winter treat.
For 16 servings
Fry the edible gum.
In a heavy-bottomed pan, heat 1 tbsp of ghee over medium-low heat. Add the edible gum (gond) and fry until it puffs up and becomes crispy. This may take 2-3 minutes. Remove with a slotted spoon and set aside.
TIPFry the gond in small batches to ensure each piece puffs up properly without burning.Roast the nuts and fox nuts.
In the same pan, add the chopped almonds, walnuts, and fox nuts (makhana). Dry roast on low heat for 3-4 minutes until they are fragrant and slightly browned. Remove from the pan and set aside to cool.
Grind the roasted ingredients.
Once cooled, transfer the fried gond, roasted nuts, and fox nuts to a grinder. Pulse a few times to get a coarse powder. Do not over-grind into a fine paste.
Roast the whole wheat flour.
- In the same pan, add the remaining 4 tbsp of ghee and let it melt.
- Add the whole wheat flour (atta).
- On a continuous low flame, stir and roast the flour for 15-20 minutes.
- Continue roasting until the flour turns a deep golden brown and releases a rich, nutty aroma.
TIPThis step requires patience. Roasting on low heat is crucial to cook the flour evenly and develop its characteristic flavor.Combine all ingredients.
- Turn off the heat and let the pan cool for a minute.
- Add the coarsely ground gond-nut mixture to the roasted flour.
- Add the fennel seeds, poppy seeds, cardamom powder, and dry ginger powder.
- Mix everything together thoroughly until well combined.
Add jaggery and shape the panjiri.
Let the mixture cool down until it is warm to the touch. Add the grated or powdered jaggery and mix well, breaking up any lumps. While the mixture is still warm, take small portions and press them firmly in your palm to shape them into small ladoos (balls).
TIPIf the mixture is too dry to bind, you can add another teaspoon of warm ghee.Store and serve.
Allow the Panjiri ladoos to cool completely. Store them in an airtight container at room temperature. They will stay fresh for several weeks. Serve as a nutritious snack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the flour on low heat patiently. Rushing this step will leave a raw taste and can cause indigestion.
- 2Fry the edible gum (gond) in batches on low-medium heat to ensure it puffs up evenly all the way through.
- 3Add the jaggery only after the flour mixture has cooled down a bit, otherwise, it will melt and make the panjiri sticky.
- 4For easier shaping, you can press the entire mixture into a greased tray, let it set, and then cut it into squares or diamonds.
- 5You can customize the panjiri by adding other seeds like melon seeds (magaz) or flax seeds.
- 6Store panjiri in an airtight container at room temperature. It stays fresh for several weeks.
Frequently asked questions
Yes, Panjiri is considered a very healthy and nutrient-dense food, especially in traditional Indian medicine. It's rich in complex carbs, healthy fats, and minerals from nuts and seeds, providing sustained energy and warmth.
