Panjeeri

 

Here's a basic recipe for making panjeeri:

Ingredients:

1 cup whole wheat flour

1/2 cup ghee (clarified butter)

1/2 cup semolina (suji)

1/2 cup powdered sugar (adjust to taste)

1/4 cup chopped nuts (almonds, cashews, pistachios)

1/4 cup desiccated coconut

1/4 cup dried fruits (raisins, chopped dates, etc.)

1/2 teaspoon cardamom powder

1/2 teaspoon dry ginger powder (saunth)

1/4 teaspoon edible gum (gond)

1-2 tablespoons milk (if needed)

Instructions:

Heat Ghee:

In a heavy-bottomed pan, heat the ghee over low-medium heat until it melts.

Roast Wheat Flour and Semolina:

Add the whole wheat flour and semolina to the melted ghee.

Roast them together on low-medium heat, stirring continuously to prevent burning. Roast until the mixture turns golden brown and releases a nutty aroma. This might take around 15-20 minutes.

Add Nuts and Spices:

Add the chopped nuts and continue to roast for a few more minutes until they become slightly golden.

Stir in the cardamom powder and dry ginger powder.

Fry Edible Gum (Gond):

In a separate small pan, heat a teaspoon of ghee and fry the edible gum (gond) until it puffs up. Remove it from the pan and let it cool.

Combine Ingredients:

Once the roasted mixture has cooled down slightly but is still warm, add the powdered sugar, desiccated coconut, dried fruits, and fried edible gum. Mix everything together thoroughly.

Allow It to Cool:

Let the panjeeri mixture cool completely. It will harden as it cools.

Store:

Once cooled, transfer the panjeeri to an airtight container for storage. It can be kept at room temperature for a few weeks.

Serve:

Serve panjeeri as a sweet snack or energy booster. It's often eaten in small portions because it's quite rich and nutritious.

Panjeeri is not only delicious but also known for its health benefits due to the inclusion of whole wheat, nuts, and spices. It's often consumed during special occasions, festivals, and as a postpartum food for new mothers.