As asked by all of you, here is the ‘panjiri‘ recipe. ‘Panjiri‘ is a staple from the Punjab region of Pakistan and India. It is looked upon as a nutritional supplement, and usually given to women post-delivery, to build them up after they give birth. It is usually made from whole-wheat; but those who are gluten-intolerant can substitute whole-wheat with a gluten-free flour. Many a time, when it’s is given post-pregnancy, gondh (edible gum) is used it, for very obvious reasons that of its strengthening properties. It is also usually eaten in the winters to ward off cold. It’s a powerhouse of energy, and my vegan swimmers (sports nutrition) people have it as a snack, when its cooler.
- ½ cup whole-wheat flour (use any gluten-free flour if celiac intolerant).
- 1 cup suji (semolina).
- ½ to ¾ cup jaggery sugar.
- ½ cup A2 ghee.
- ½ cup dry roasted makhanas (puffed lotus seeds).
- ½ cup roasted cashews.
- ½ cup kishmish (raisins, any).
- ½ cup roasted almonds.
- 1 teaspoon powdered elaichi (cardamom).
Variations: You can also add melon seeds (char magaz), fennel seeds (saunf), powdered ginger (saunth).
- Dry roast flour first, then set aside.
- Dry roast suji (semolina), set aside.
- Add ghee to a skillet.
- Add the roasted flour and suji.
- Add jaggery sugar little by little, one tablespoon at a time. Not all-together.
- Add the roasted makhanas and nuts.
- Keep mixing well.
- In the end, add kishmish (raisins).
- Enjoy warm!.