Panjiri
Doodlebrary
- Panjiri is Ayurvedic Sweet Dish from the Indian subcontinent.
- Panjiri evolved from an Ayurvedic Preparation Called Panchajiraka.
- Consumed in North Indian State, Pakistan.
- Different Variation of Panjiri – Phalahari dhaniya panjiri, Pushtimargiya panjiri, Dogra sund panjiri, Rajasthani gond panjiri, Mathura’s panchamrit panjiri, Phool makhana panjiri.
- Panjiri is a traditional Indian sweet and nutritional snack that originated in the Indian subcontinent.
- It is commonly prepared during special occasions, festivals, and postpartum periods.
- Specially prepared for Krishna Janmashtami.
- Panjiri is believed to have medicinal properties and is often given to new mothers to aid in their recovery and provide nourishment.
- The main ingredients used in making panjiri include whole wheat flour (atta), ghee (clarified butter), sugar or jaggery (unrefined sugar), and a variety of nuts, seeds, and dried fruits.
- Additional ingredients such as edible gum (gond), coconut, and spices like cardamom and nutmeg may also be added, depending on regional variations and personal preferences.
- To make panjiri, the whole wheat flour is roasted in ghee until it turns golden brown, which enhances its flavor.
- Then, sugar or jaggery is added to sweeten the mixture.
- Nuts such as almonds, cashews, and pistachios, along with seeds like melon and poppy seeds, are also added for crunch and added nutrition.
- Dried fruits like raisins, dates, and shredded coconut are mixed in as well.
- Finally, spices such as cardamom and nutmeg are sprinkled to enhance the taste and aroma of panjiri.
- Panjiri is typically served in small portions and can be consumed as a standalone snack or mixed with milk, yogurt, or warm water.
- It is believed to provide energy, aid digestion, and promote overall well-being.
- Its high nutritional value, particularly the presence of healthy fats, proteins, vitamins, and minerals from the nuts, seeds, and ghee, makes it a popular choice during periods of recovery or as a nutritious treat.
