Panjiri is a classic Punjabi and North Indian sweet snack made from whole wheat flour or semolina, cooked in clarified butter (ghee), and generously mixed with various nuts, seeds, dried fruits, and therapeutic spices.
Key characteristics and uses:
- Postpartum Nutrition: It is most famous for its traditional use in the postpartum period, given to new mothers to help with healing, boost lactation, strengthen bones and joints, and aid recovery after childbirth.
- Winter Warmer: Due to its “warming” properties, it is a popular food consumed in winter months to provide natural warmth, energy, and immunity.
- Ingredients: Common ingredients include edible gum (gond), puffed lotus seeds (makhana), almonds, cashews, pistachios, various seeds (melon, poppy, sesame), dry ginger powder, and raw sugar (desi khaand/jaggery).
- Texture and Taste: It has a coarse, grainy, and crumbly texture and is sweet and nutty in flavor. It is often eaten with warm milk or can be shaped into laddoos (balls) with extra ghee.
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