Panjiri is a traditional Indian sweet made with whole wheat flour and dry fruits and served as prasad to new mothers after delivery. It is typically made in the northern states of India, particularly in Punjab. It is a must-make prasad for festivals like Janmashtami and when performing Satyanarayana pooja because it is considered a food for fasting. It’s known as Hyderabadi panjeeri, and it’s also very popular in Pakistan. This well known winter unique punjabi panjiri (likewise called dabra) is made with unadulterated desi ghee also known as explained spread and a loved jewel among Indian desserts or mithai.
panjiri There are numerous variations on the basic recipe for panjiri. Home cooks also like dry fruit panjiri, dhaniya panjiri, methi panjiri, and panjeeri made with only semolina. Every home cook has their own unique method for making panjiri. Whole wheat flour or aata, sugar, nuts like almonds, pistachios, green cardamom, and desi ghee are typically the panjiri ingredients. Due to the use of a substantial amount of ghee, authentic panjiri has a texture that is similar to wet sand. The panjiri image shows a loose powdery texture because I reduced the amount of ghee. Furthermore, I should make reference to that the entire home is loaded up with an overwhelming fragrance while cooking the entire wheat flour or atta in ghee.
panjiri ingredients – how to make aate ki panjiri This healthy dry fruit mix, which is a Punjabi-style panjiri for new mothers, is served with warm milk after giving birth because it gives the body the nutrients it needs to recover and get stronger. After delivery, panjiri has enormous health benefits. After giving birth, this ayurvedic nutritional supplement helps with digestion, increases lactation in lactating mothers, and has warming properties. Spices like dry ginger or saunth, fennel seeds, black peppercorns, poppy seeds, edible gum or gond, and ajwain are used in the Panjeeri recipe for new mothers.
During the winter, whole wheat panjiri and warm milk are served to children to nourish and warm their bodies. Do not include edible gum or gond or spices like black pepper corns and ginger powder if you want to serve this delicious sweet dry fruit mix to children because they will raise body temperature. Serve it to your children with warm milk and flavor it with cardamom powder and fennel seeds. For kids, it makes a delicious and nutritious beverage. I made panjeeri in a jar to last us through the winter. Panjiri has a long timeframe of realistic usability of no less than 45 days. You can refrigerate this supplement rich blend for longer timeframe of realistic usability.
panjiri recipe and panjiri prasad Many home cooks also add roasted and ground magaz, also known as melon seeds, and makhana, also known as lotus seeds. A Gujarati companion’s mom would add cooked makhana and dried coconut to the fundamental panjiri and should let you know that it was one of the most mind-blowing tasting panjiri I at any point had.
Do add this true panjiri prasad recipe to your rundown of Janmashtami naivedhyam recipes and try to utilize desi ghee and dry organic products making it a rich, extraordinary proposing to Ruler Krishna. On the off chance that you are shy of time and can’t make hand crafted panjiri, you can constantly purchase a case of bikanervala panjeeri laddoo yet nothing to beat the sweet-smelling natively constructed flavor as the panjiri fixings are new and very much cooked in desi ghee. 🙂
