Read time: 6 min | Category: Recipes
Panjiri is a loose, crumbly roasted flour mixture eaten by the spoonful, not shaped into ladoo. In Punjabi households it is made when the weather turns and given to new mothers through the winter. Everything in it is designed for slow release energy and warmth, and it is held together by a considerable amount of A2 desi cow ghee.
Two Different Panjiris
Worth knowing before you start, because recipes online mix them up freely.
- Winter and postpartum panjiri uses whole wheat flour, gond, dry fruits and a lot of ghee. Rich, dense and warming. This is the recipe below.
- Dhaniya panjiri is made with roasted coriander powder instead of wheat flour and is offered as Janmashtami prasad. Much lighter, and eaten in small quantities.
Ingredients
Makes about 700g
- 2 cups whole wheat flour (atta), coarse if available
- 1 cup Rulife A2 Desi Cow Ghee
- 1/2 cup edible gum (gond)
- 1 cup boora or grated jaggery
- 1/2 cup almonds, chopped
- 1/2 cup cashews, chopped
- 1/4 cup melon seeds (magaz)
- 1/4 cup makhana (fox nuts), broken
- 2 tablespoons dry coconut, grated
- 1 teaspoon cardamom powder
- 1 teaspoon dry ginger powder (saunth)
- 1/2 teaspoon nutmeg powder
How to Make Panjiri
- Puff the gond. Heat 4 tablespoons ghee on medium low and fry the gond in small batches until it puffs white and light. Remove, cool, and crush coarsely.
- Roast the makhana in the same ghee until crisp, about 3 minutes. Set aside and crush lightly.
- Toast the nuts and seeds. Fry the almonds, cashews and melon seeds briefly until they colour. Remove.
- Roast the atta. Add the remaining ghee and the wheat flour. Roast on low, stirring more or less constantly, for 20 to 25 minutes until it turns deep golden brown and gives off a strong nutty aroma. This is the longest and most important step.
- Cool slightly. Turn off the heat and let it cool for 5 to 10 minutes. Jaggery added to a very hot pan will melt and clump.
- Combine everything. Add the gond, makhana, nuts, seeds, coconut, boora or jaggery, cardamom, dry ginger and nutmeg. Mix thoroughly until evenly distributed.
- Cool fully before storing in an airtight jar. Eat by the spoonful, or with warm milk.
Tips
- Coarse atta is better. It gives panjiri its characteristic loose, sandy texture. Fine atta makes it pasty.
- Do not under roast the flour. Raw atta tastes flat and does not keep. Go by colour and smell, not time alone.
- Keep it loose. Panjiri is not meant to bind. If yours is clumping, you added the jaggery while the pan was too hot.
- Boora over jaggery for a lighter version. Boora dissolves more evenly and keeps the mixture free flowing.
- Adjust the ghee to taste. One cup gives a rich traditional panjiri. Three quarters of a cup still works.
Why Ghee Quantity Matters
Panjiri has no syrup and no binding agent, so Rulife A2 Desi Cow Ghee is doing all the work: roasting the flour, puffing the gond, carrying the aroma and preserving the mixture. Because ghee contains no water, panjiri made with it keeps for weeks without refrigeration. Made with oil, it would neither taste right nor last.
Nutrition Notes
Panjiri is deliberately energy dense, combining whole grain carbohydrate, nuts, seeds and ghee, which is why it is traditionally given to new mothers and eaten in cold weather (Healthline). Two to three tablespoons a day is a typical serving. If you are postpartum or managing a health condition, check with your doctor. This article is general information, not medical advice.
Frequently Asked Questions
What is the difference between panjiri and ladoo?
Panjiri is loose and eaten by the spoon. The same mixture with more ghee, pressed into balls, becomes ladoo.
Why is my panjiri clumping together?
Jaggery or boora was added while the roasted flour was still very hot. Let it cool for 5 to 10 minutes first.
How long does panjiri keep?
Three to four weeks in an airtight container at room temperature. Use a dry spoon each time.
Is panjiri only for new mothers?
No. It is a general winter food across North India. The postpartum association comes from its energy density and warming ingredients.
Can I make panjiri without gond?
Yes. It will be slightly less crunchy but still very good. Increase the makhana to compensate.
Make It with Rulife
👉 Rulife A2 Desi Cow Ghee: for roasting, puffing and preserving
See also our gond ke laddu recipe, which uses many of the same ingredients.
