This classic winter dish is prepared by roasting flour and semolina in ghee and is finished off with loads of healthy nuts and spices.
The memories of my mother and grandmother preparing the Panjiri and we, as kids, relishing every bit of it, still hold an extraordinary place in my heart, and they always will. Panjiri is especially a winter delicacy that is loaded with health and deliciousness that renders you addicted. It is eaten mainly in the winter season as it is known to help in keeping the body warm with its heat-generating ingredients like sonth (dry ginger) powder, goond (edible gums), and kamarkas (gum of the Palash tree, also known as flame of the forest). It is dry, crumbly, and coarse in texture. Panjiri is easy to make, although it takes some time to come together. Most of the effort is put into the roasting process, but the end product is worth all the effort.
- Khandsari sugar – Khandsari or Khand is a simple sugar that is physically extracted from the liquid jaggery, making it the healthiest alternative to refined white sugar.
Go-to comfort food. Can satisfy your dessert cravings instantly. An excellent nutritional supplement. For convenience, form them as ladoos and enjoy. Panjiri can be relished over breakfast or eaten as a snack at any time of the day.
The best part, this nutritious Panjiri recipe can be made in big batches and stored to be used later as a quick daily snack along with warm milk.
Sooji — Roasted fine Sooji/ Semolina is also added to the Panjiri as it adds a subtle coarse texture to it. You may skip it entirely if you do not want its texture. Sweetener — Traditional Khandsari/Khand is added to the Panjiri recipe. Khand is rich in calcium, minerals, fiber, iron, vitamins, and magnesium. It’s most similar to unrefined cane sugars like jaggery, and that’s what I have used in this Panjiri recipe. Jaggery is added in the powdered form to our Panjiri. You can substitute jaggery with granulated sugar. Ghee — This delicious recipe of Panjiri uses desi ghee for roasting wheat flour and other ingredients to add its distinctive rich flavor and bring in more health benefits. For the most flavorful ghee, you can use the Instant Pot Ghee recipe that takes 20 mins to prepare. Nuts and Seeds — We bring crunch, nutrition, texture, and richness to our Panjiri by adding nuts and seeds to it. You may choose to add the nuts that you have a liking for. Phool Makhane — Rich in Vitamins B, C, A, and E, proteins, carbohydrates, and dietary fibers, Phool Makhane or Lotus seeds are added for the crunch and the nutritional value it brings to the recipe. Dry Ginger Powder — Dry ginger powder or saunth powder is added to the Panjiri for the distinctive spicy flavor that it brings. It also generates warmth and is suitable for the Panjiri that is to be consumed in the winter season. Dried Coconut — Flakes of dried coconut are added for a delightful crunch and subtle flavor. You may skip adding if you so want. But if you are adding, it will need a bit of dry roasting before being added. Elaichi (Cardamom) Powder — Added to Panjiri for flavor and verve. Ajwain (Carrom) Seeds — Included for the flavor and to help digest Panjiri, which may be heavy on the stomach for some. Toasts the nuts — Heat ghee in a heavy-bottomed wide pan. Once hot, fry the phool makhana for 7-8 minutes until lightly brown. Remove and reserve. Likewise, cook the goond (edible gum), dry nuts, and raisins one by one on medium-low heat until puffed and brown. Remove from heat and set aside to cool. Grind the nuts — Once the goond and dry nuts have cooled, transfer the puffed-up goond and a handful of toasted almonds, cashews, walnuts, and pistachios to a grinder and pulse until coarsely ground. It should take about 1 minute in total. Set it aside.
Cook on a medium-low flame for 15-20 minutes, stirring continuously until the atta turns golden and its aroma fills the room. Add roasted sooji and mix until combined. Take the pan/kadhai off the heat.
Mix it well until all the ingredients are thoroughly combined. Taste and adjust the sweetness at this point. Your homemade Panjeeri is ready. Store in airtight containers in a cool, dry place when completely cooled.
When using powdered sugar — Do not use the powdered sugar that we use for baking. This sugar has added cornflour to it, which may spoil our recipe. Instead, you may grind granulated sugar at home for the best results. Roast the nuts and the seeds on low flame — Always roast the dry fruits and the seeds over a low flame so that the moisture is released slowly and correctly. High flame may over-roast or burn the nuts and seeds, rendering them a smoky yet not pleasing flavor. Cool the nuts properly before grinding — Cooling the nuts entirely before grinding is essential. Warm nuts will release the oil while grinding and become buttery.
Fully cooked Phool Makhane — Roast phool makhane in less ghee, as they absorb well. Raw phool makhane will not break if you bite into it. It’ll be crispy and break apart easily once you bite into it when cooked. Stir continuously while roasting — While roasting the flour, keep stirring continuously; otherwise, it may start to burn at the bottom of the pan. I prefer roasting on a medium-low flame throughout. When to skip adding goond — If you are preparing the Panjiri recipe for summer, skip adding goond, as it is a warming ingredient that generates heat and is not very suitable for a summer intake. Adding Kamarkas is optional — You may add Kamarkas, especially when preparing the Panjiri as postpartum food. It is an excellent source of nutrients and minerals that are much needed after delivery or during lactation. It aids in back pain and muscle weakness and is recommended for those who are healing. If adding Kamarkas, roast them for 2-3 minutes in ghee until it exhibits a red hue. Vegan Option — You can make the panjiri recipe vegan by simply replacing ghee with coconut oil.
It relieves minor aches and pains and also lubricates joints. As it has warming ingredients included, it helps the body keep warm in the winter season. It is considered an excellent postpartum food that facilitates healing and speeds up recovery after delivery. It is also highly nourishing for a lactating mother.
Should you make this peanut chikki or gajak, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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