Panjeeri, also known as panjiri, is a delicious, nutritious, and ideal Pakistani/Indian winter snack that has significant warming properties and is good for everyone, but especially for women who are breastfeeding or have recently given birth. It is a comforting and nutritious food because it contains dry fruits, semolina, edible gum (goond), and ghee.
The Contents Table:
How to make homemade panjeeri Ingredients you’ll need Homemade panjeeri Recipe Variations How to serve homemade panjeeri How to store and freeze homemade panjeeri Recipe card Pro Tips What Is Panjeeri?
Panjeeri is a dry, sweet snack made of nuts, seeds, and semolina that have been roasted in ghee and coarsely chopped together.
It is highly recommended for all postpartum women who require nourishment, energy, and healing. Likewise reasonable for lactating mothers.
It’s not like only new mothers can enjoy it; anyone can eat or make it because of its warming properties, which make the body stronger and are beneficial for everyone, especially during the winter months.
The advantages of Panjeeri
Panjeeri is beneficial for everyone because it aids in overall health improvement, particularly during the winter months and for new mothers.
High in nutrients, it strengthens the body and alleviates pain in the muscles, joints, and aches of the body. It also helps lactating mothers by stimulating the flow of breast milk and aids in postpartum healing.
Anti-inflammatory Increase body heat There are plenty of good reasons to include this winter snack in our diet. I’ve put together a quick and easy recipe that’s both nutritious and delicious to help you out.
You will need the following items to make this Panjeeri Recipe:
In a large Desi Pakistani and Indian grocery store, all of these ingredients are easily accessible. Alternately, you can order the specialized ingredients online. Everything you need to make this:
Ghee, Puffed lotus seeds (Phool makhana), edible gum crystals (Goond), cashew nuts (Kaju), pistachios (Pista), almonds (Badam), dried melon seeds (Chaar magaz), semolina (Sooji), and fine sugar (Bareek cheeni) are the ingredients used to prepare Pakistani panjeeri.
Panjeeri is exceptionally simple to make; It’s like roasting all of your pantry’s nuts in ghee, mixing them up a little, and you’re done! It’s all set.
How to make Panjeeri:
Making Pakistani Panjeeri: Roasting the ingredients, grinding the roasted ingredients, and combining them
The fact that making Panjeeri is so adaptable and flexible is the best part. There is no requirement for an exact recipe even there! We all know that authentic, traditional recipes are the best. This is the recipe that my family likes best, but you can make it your own if you like.
1. Preparation of the Food:
Puffed lotus seeds (makhanay) should be roasted in a large nonstick pan with 3 to 4 tablespoons of ghee on medium heat before being removed and placed in another medium bowl.
Again, fry edible gum crystals (goond) in melted ghee until they double in size. After that, add the roasted puffed seeds to the dish.
-Add cashew nuts to 2-3 tbsp. of hot ghee, roast for a few minutes until they are golden brown and smell nutty, then place them alongside the roasted ingredients.
-Fry the dried melon seeds, almonds, and pistachios in 2-3 tbsp of melted ghee for 1-2 minutes in the same manner.
-Wipe your skillet and add 1/2 cup unadulterated natural ghee, liquefy it over medium intensity, then, at that point, add semolina(sooji), as often as possible mix from the beginning, and all the more consistently around the end so it cooks equally. Roast until fragrant, about 15-20 minutes. Transfer to a new, larger bowl after removing from the heat.
2. Roasted ingredients ground:
-Add only these roasted ingredients (puffed lotus seeds, edible gum, cashews, almonds, and pistachios) to a food processor, chop them coarsely, and set them aside.
3. Adding the coarsely ground fried nuts and refined sugar to the large roasted semolina bowl and mixing until well combined are the final steps. Let it cool down.
This recipe can be adapted to:
Panjeeri can be used with so many different ingredients; Depending on your preference or availability, you can include or exclude them.
There are a lot of options when it comes to choosing a sweetener for your panjeeri recipe. You can use brown sugar, gurr, coconut sugar, white sugar, or a combination of any of these sweeteners.
Wheat flour is the best substitute for semolina (also known as sooji), and vice versa.
Kamarkas (flame of the forest) can be omitted when making panjeeri for the winter, but it must be added if you are making it specifically for postpartum recovery or lactating mothers.
Panjeeri can also be made with coconut flakes, raisins, chia seeds, flax seeds, walnuts, or any other kind of dried fruit you like.
To make it appear more exciting and inviting, Panjeeri can also be made into a laddoo or ball.
How to serve Panjeeri?
Panjeeri is a nutritious and delicious snack that is typically consumed on its own and can be served directly in a bowl with a spoon.
It can also be served with a glass of warm milk, which is especially good for women recovering from childbirth and nursing.
How should Panjeeri be stored and frozen?
A large quantity of panjeeri can be stored for up to a month at room temperature in an airtight container or a zip lock bag in a clean, dry glass bottle. Additionally, it can be frozen for six to eight weeks. Whenever you are prepared to utilize simply defrost it at room temperature.
Panjeeri is a popular winter snack in Pakistan. It’s a comforting and nutritious dish made of roasted dry fruits, edible gum, and semolina.
Servings: 8 cups Ingredients: 1/2 kg Ghee or as needed 3 cups Fox nuts / Puffed lotus seed (Phool makhana) 1 cup Edible gum crystals (Goond) 1 cup Cashew nuts (Kaju) 1/2 cup Pistachios (Pista) 1 1/2 cup Almond (Badam) 3/4 cup Dried melon seeds (Chaar magaz) 1/2 kg Semolina (Sooji) 1/2 kg Fine Sugar ( After that, take them out and put them in another medium bowl.
Again dissolve 2-3tbsp ghee, add consumable gum crystals(goond), broil until fresh and twofold in size. After that, add the roasted puffed seeds to the dish.
Add cashew nuts to 2-3 tablespoons of ghee and roast for a few minutes, until they are golden brown and smell nutty. Remove the cashew nuts and place them alongside the roasted ingredients.
Reduce the heat, add 2-3 tablespoons of ghee, roast the almonds for 3-4 minutes while stirring constantly, then transfer the roasted ingredients to a bowl.
Pistachios should be roasted for one minute while continuously stirring in 2-3 tbsp of ghee.
Now, fry for one to two minutes before adding the dried melon seeds and 2-3 tbsp of melted ghee. Remove and put in the bowl with the roasted ingredients. Using a tissue, clean or wipe your pan.
Add all of the roasted ingredients to a food processor, chop them coarsely, and set them aside.
In the pan that was previously used, add 1/2 cup pure organic ghee and melt it over medium heat. Next, add semolina (sooji), stirring frequently at first and more frequently toward the end to ensure that it roasts evenly. Roast for 15 to 20 minutes, or until golden and fragrant. Place into the large bowl after removing from the heat.
In the roasted semolina bowl, stir in the cardamom powder.
Add the fine sugar and coarsely ground fried nuts to the large roasted semolina bowl and mix well. Let it cool down.
Panjeeri can be stored for up to two months in an airtight container in a cool, dry location before being consumed.
Make sure not to overcook your ingredients. Pistachios and semolina, especially, should be handled with care. Your panjeeri will taste burnt or bitter if too many of the ingredients are fried or roasted.
Be patient and maintain a temperature of at least medium. Ingredients should be roasted until golden or nutty in aroma.
Avoid over-blending your roasted nuts when grinding them; otherwise, your panjeeri will turn powdery rather than grainy and crunchy.
Try not to involve cooking oil instead of ghee to make panjeeri. It is a healthy fat with numerous advantages.