Panjeeri (also called Panjiri) is a Pakistani / Indian superfood made with a mixture of nuts, seeds, dry fruits and semolina which can be fried in ghee (clarified butter) after which floor right into a crunchy snack. Think of it because the Desi or South Asian model of granola.
It’s recognized for it is strengthening, therapeutic and restoration properties and can be a scrumptious snack for folks of all ages, notably for girls recovering from childbirth or who’re breastfeeding.
Panjeeri is historically made within the winters or for girls who’ve simply delivered a child. In reality, the primary time I made panjeeri was after a pal requested it after she had delivered her daughter. I known as up my mom for her recipe, and have been making it ever since tweaking the recipe to go well with the substances out there overseas.
The substances used to make panjeeri present nourishment and vitality to get better from childbirth and help in postpartum restoration. They additionally ease again ache, joint aches and facilitate lactation for breastfeeding moms. If you could have a pal or member of the family who has simply delivered a child, a jar of panjeeri is the most effective present for them!
However, panjeeri isn’t just for postpartum restoration. Eating this conventional Pakistani / Indian superfood helps with joint ache and muscle ache, and can be good in your bones, hair and pores and skin.
Read on forward for my mom’s conventional household recipe for making panjeeri, together with substitutions and professional ideas. This specific recipe is made with semolina (suji / sooji) and doesn’t have any complete wheat flour (atta) in it.
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Health Benefits
This conventional superfood from the Indian sub-continent has a number of well being advantages for folks of all ages.
- It is excessive in wholesome fat and can be utilized as a complement to help in therapeutic and recovering power from an sickness, or surgical procedure.
- Eating panjeeri helps with issues associated to bone well being comparable to arthritis, joint ache and muscle ache.
- The warming properties on this dish are useful in regulating physique temperature within the winter season, and the nuts and seeds used assist with muscle ache and aches which can be normally aggravated through the chilly season.
- Panjeeri supplies nourishment and vitality to get better from childbirth and aids in postpartum restoration. It additionally eases again ache, joint aches and facilitates lactation for breastfeeding moms.
- It’s excessive within the wholesome form of fats making it a scrumptious snack for kids – pure and more healthy in comparison with processed meals out there from the grocery store.
Ingredients
The substances for panjeeri range relying from area to area, private desire, and in addition what is out there. Certain objects are important, nevertheless, be at liberty to regulate based mostly on what is out there, and what you take pleasure in consuming.
If you make it as a present for another person, it’s greatest to ask them beforehand what they would like to have added within the recipe. I’ve added the Hindi / Urdu phrase for the substances to make them simpler to search out within the Indian and Pakistani grocery shops.
- Semolina (Sooji) – Semolina is an important ingredient on this recipe because it provides steadiness to the nuts and different substances. Quite a variety of panjeeri recipes use wholewheat flour (atta) as the bottom however my mom’s recipe makes use of semolina. Coarse semolina or positive semolina each can be utilized, although positive semolina is best due to its lighter texture.
- Fox Nuts (phool makhana) –also called lotus seeds, these are the seeds of the lotus flower. They are known as makhana or phool makhana in Hindi / Urdu and are simply out there at South Asian grocery shops. The uncooked fox nuts / lotus seeds style fairly dry, nevertheless, as soon as they’re fried in ghee, they flip crispy and scrumptious. Fox nuts are excessive in calcium, making them good for bones. Make certain to fry these in the long run as they have a tendency to soak up a variety of oil.
- Nuts – I’ve used almonds and pistachios on this recipe, nevertheless, be at liberty to substitute with different nuts comparable to walnuts or cashews. You also can modify the amount of nuts based mostly on private desire, for example, rising the ratio of almonds to pistachios.
- Edible Gum / Edible Gum Crystals (Goond) – this is called gond, gondh or gond katira in Hindi / Urdu and is well out there at South Asian grocery shops. It is derived from a tree sap, and it’s extremely nutritious which is why it’s added to panjeeri. The edible gum seems like small crystals in its uncooked type. Once it’s fried it puffs as much as about double its dimension.
- Coconut – desiccated coconut, shredded coconut or coconut flakes can be utilized on this recipe. It’s greatest to make use of unsweetened coconut so you may steadiness out the sugar in the long run. Be cautious when dry-roasting coconut because it tends to burn fairly shortly.
- Ghee – Ghee or clarified butter is critical to fry off the nuts and different substances. Be moderately beneficiant with the ghee in any other case the nuts and seeds gained’t fry correctly, and the panjeeri will style dry and powdery. For a vegan model, substitute with coconut oil. Vegetable oil can be utilized if ghee isn’t out there, nevertheless, it gained’t have the diet advantages as ghee, and it additionally gained’t style nearly as good.
- Raisins (known as kishmish in Hindi / Urdu)– each dry raisins or dry sultanas can be utilized in panjeeri.
- Dates – I exploit medjool dates. Make certain to take away the seeds earlier than including to the meals processor. Traditionally, dry dates or chuwaray are utilized in panjeeri. However, I discover them too tough to course of even in my heavy-duty meals processor. Both dates and raisins add sweetness to the dish, so have in mind when including sugar.
- Sugar – the raisins and dates add fairly a little bit of sweetness to the recipe so it’s greatest so as to add sugar to style. I solely add ½ – ¾ cup to the entire batch. Use finely granulated sugar or pulse common sugar in a espresso grinder for a couple of seconds until positive and powdered. You also can use jaggery which is the normal sweetener utilized in panjeeri. Do not use powdered sugar / icing sugar.
- Poppy seeds (Khash Khash) – these are simply out there at Pakistani / Indian grocery shops. Can be skipped if not out there.
- Melon Seeds (Char Maghaz) – the seeds which can be added in panjeeri are referred to as char magaz (or 4 brains) and they’re a mix of pumpkin, cucumber, watermelon and cantaloupe (rockmelon) seeds. They are known as char magaz as a result of it’s a mix of 4 seeds, all of that are recognized to extend reminiscence and mind operate. These may be present in South Asian grocery shops, in any other case substitute with no matter number of melon seeds can be found, or sunflower seeds, or pepitas.
Other substances you should use embody wholewheat flour (atta), kamarkas (flame of the forest), pumpkin seeds, cardamom powder, ginger powder, and fennel seeds (saunf).
Check out my information on easy methods to inventory a Pakistani Kitchen + Pakistani Pantry List (with English translation and descriptions).
Step-by-Step Instructions
Here’s a step-by-step information with photos on easy methods to make panjeeri / panjiri.
- Step 1 – Dry roasting: The first step is to dry roast the semolina, coconut, and poppy seeds. It’s greatest to dry roast each ingredient individually as they’ve totally different cooking instances. The semolina takes the longest (about 10 – 12 minutes) – you may inform it’s completed when the semolina adjustments color to a lightweight golden brown, and there’s a nutty aroma launched. Be cautious when toasting the coconut because it tends to burn fairly shortly. Mix all of the dry roasted substances and put aside.
- Step 2 – Frying the nuts and seeds: Add ghee (clarified butter) to a shallow frying pan or karahi, and fry off the nuts and seeds one after the other. Fry one ingredient at a time, including extra ghee as wanted.
- Frying the edible gum / gond: The edible gum / goond tends to puff up and swell in dimension because it will get fried. This is totally regular. Be certain to make use of a spoon to stir, as in any other case it could possibly clump into one huge piece.
- Frying the dates and raisins: The dates and raisins are usually not dry like the opposite substances, so that they don’t want as a lot ghee. Just add a teaspoon and fry for a couple of minutes in order that their flavour is enhanced.
- Frying the makhana / foxnuts / lotus seeds: The fox nuts or makhana ought to be fried off in the long run as they soak up essentially the most ghee.
- Step 3 – Processing: Once all of the substances are fried off, they must be floor utilizing a meals processor. They may be floor on the coarser facet, or they are often floor finer relying on private desire. Start with processing the smaller substances first such because the nuts, and melon seeds, after which the larger objects such because the fox nuts and the dates. It’s greatest to course of the substances individually or in small batches of comparable substances in any other case it could possibly clog up the machine, and lead to chunks of nuts which can be left unground. Smaller substances comparable to nuts and melon seeds may be floor collectively.
- Step 4 – Mixing: Once all of the fried nuts, seeds and dates are processed add them to the dry roasted substances. Mix effectively, after which add sugar to style. Panjeeri is prepared.
Recipe FAQ’s
No, by no means. Panjeeri is a really nutritious and wholesome snack and may be consumed by folks of all ages, together with youngsters. It has therapeutic and strengthening properties so if you’re feeling weak or fatigued, this is likely one of the greatest issues to munch on. My mom would normally make a batch within the winters and we’d devour it over the subsequent few months. The advantage of consuming it through the winters is that it’s thought-about a ‘hot’ or warming meals, and is useful with regulating physique temperature and in addition assist with the joint ache and muscle ache that may be aggravated through the chilly climate. It can be a nice snack for kids because it provides them nourishment and vitality, and it’s also good for aged who is likely to be affected by joint ache.
Note: If you’re affected by coronary heart illness, have hypertension, or are pregnant seek the advice of along with your physician earlier than consuming panjeeri commonly.
In case the panjeeri has a sticky consistency, it means the nuts and seeds have been processed an excessive amount of and become butter. To repair, dry roast and add extra semolina to deliver it to the precise powdery consistency.
It’s not essential to have all of the substances acknowledged within the recipe. Panjeeri may be very versatile, and you’ll modify substances based mostly on availability and desire. Certain substances are important such because the semolina for the bottom, nuts and foxnuts for texture and crunch and dates for sweetness. However, the remaining may be skipped or substituted with what is out there to you. For occasion, skip the pistachios and simply add almonds. Skip the raisins, and add extra dates as an alternative. If you may’t discover the melon seeds, and poppy seeds – simply skip them. Or substitute them with pepitas and/or sunflower seeds.
If you reside overseas, the substances comparable to edible gum (goond), fox nuts (phool makahanay), and melon seeds (chaar magaz) ought to be out there at South Asian grocery shops – ones specializing in Pakistani, Indian and Bangladeshi substances. Such as Patel Brothers within the USA. Otherwise you may look on-line – fairly a couple of South Asian grocery shops have began delivering. If you may’t discover a particular ingredient – simply skip. Ingredients comparable to raisins, and semolina may be discovered at common supermarkets.
Expert Tips
- Roast / fry the substances on medium warmth, stirring usually to make sure that they don’t burn. The key to roasting / frying is to take away the rawness of the nuts and seeds, and improve their flavour by releasing their nutty perfume and flavour. In case an ingredient does get burnt – it’s greatest to discard because it may give the complete batch of panjeeri a bitter style.
- Roast and fry the substances individually as all of them have totally different cooking instances. Certain substances comparable to nuts may be fried collectively, however substances comparable to edible gum or coconut ought to be fried individually in any other case, they’ll burn, and style bitter.
- The identical precept applies when processing the fried nuts, and seeds. Smaller substances comparable to nuts and melon seeds will mix shortly and might flip right into a buttery consistency if processed an excessive amount of. Plus processing objects in small batches ensures that the substances are floor evenly, and don’t clog up the machine.
- Raisins and dates have a tendency to show the meals processor blades sticky. Pulse a dry ingredient comparable to fox nuts / lotus seeds after processing them to take away the stickiness.
- The texture of the panjeeri will depend on your private desire. Some folks want it on the coarse facet, and don’t pulse it too positive. My desire is to maintain it on the finer facet, so I are likely to course of it extra.
How to Eat
Panjeeri is wholesome little question, nevertheless, it must be eaten sparsely. It is excessive in fats because of the nuts and seeds, however it’s the proper of fats. Eat a small bowl, or 1 – 2 tablespoons at a time. It will also be eaten with milk much like granola or muesli. It will also be sprinkled as a topping on yoghurt.
Storage
Panjeeri may be saved in an hermetic container for a month. It will also be frozen, and stored for upto 6 – 8 months within the freezer.
More Pakistani / Indian recipes to attempt
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Panjeeri / Panjiri
Panjeeri (also called Panjiri) is a Pakistani / Indian superfood made with a mixture of nuts, seeds, dry fruits and semolina which can be fried in ghee (clarified butter) after which floor right into a crunchy snack. Think of it because the Desi or South Asian model granola. It’s recognized for it is strengthening, therapeutic and restoration properties and can be a scrumptious snack for folks of all ages, notably for girls recovering from childbirth.
Servings: 50 servings
Calories: 100kcal
Ingredients
- 2 ½ cups / 500g semolina (suji / sooji)
- ¼ cup / 50g poppy seeds (khash khash)
- 1 ⅓ cup / 100 g desiccated coconut
- Ghee clarified butter, as wanted
- ¾ cup / 100 g pistachios
- ⅔ cup / 100 g almonds
- 8 tablespoon / 100g edible gum (gondh)
- ¾ – 1 cup / 100g melon seeds (char magaz)
- ⅔ cup / 100 g raisins
- 1 cup / 200g medjool dates seeds eliminated
- 7 – 8 cups / 100 g foxnuts (makhanay / phool makhanay)
- ½ cup sugar or to style
Instructions
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Heat a big nonstick pan or skillet over low-medium warmth. Once it’s sizzling, add the semolina. Dry roast the semolina until it turns gentle golden, and emits a nutty aroma. Make certain to stir the semolina usually in order that it roasts evenly and doesn’t burn. Once the semolina is roasted, take away and place into a big bowl.
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In the identical pan, add the poppy seeds and dry roast for a couple of minutes until they launch a nutty aroma. Remove, and place in the identical bowl because the roasted semolina.
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Turn warmth to low, and add the coconut. Lightly toast the coconut, until it turns gentle golden and releases a coconutty aroma. Coconut tends to burn fairly shortly so be sure that to keep watch over the range, and stir usually. Once the coconut is toasted, place it in the identical bowl because the roasted semolina and poppy seeds. Mix all of the dry roasted substances and set them apart.
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In the identical pan, add a tablespoon of ghee and add the pistachios. Fry for two – 3 minutes, till they’re gentle golden and launch a nutty aroma. Remove the almonds and place them in a small bowl.
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Add a tablespoon of ghee to the identical pan, and add the almonds. Roast until golden, ensuring that the nuts don’t burn. Remove the almonds to a small bowl.
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Heat one other tablespoon of ghee and add the edible gum (goond). Fry them for about 3 – 4 minutes, ensuring to stir usually. The edible gum crystals will puff up and double in dimension. Once they’re fried, take away from the pan and place them in a small bowl.
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Next, add the melon seeds and frivolously toast for two – 3 minutes till they launch a nutty aroma. The melon seeds are likely to sputter so watch out when frying them. If mandatory, add ½ – 1 tablespoon of ghee.
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Heat one other tablespoon of ghee, and add the raisins. Fry for 3 – 4 minutes, after which take away to a small bowl. Next, add extra ghee and add the medjool dates (ensuring that the seeds are eliminated) and fry for a couple of minutes. Remove and put aside in a bowl with the raisins.
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Add 2 – 3 tablespoons ghee to the skillet, and add the foxnuts / lotus seeds (phool makhana) to the pan. These have a tendency to soak up various oil / ghee, so it’s greatest so as to add them in the long run. Roast for about 8 – 10 minutes, ensuring to stir often till golden and crispy. Add extra ghee if required. Remove the fried foxnuts / lotus seeds to a big bowl. In case your skillet is small, fry the fox nuts in batches.
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In a meals processor add the pistachios and almonds (or no matter nuts you’re utilizing). Pulse for few seconds until the nuts are coarsely chopped. Remove and add to a big bowl.
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Next, add the melon seeds and fried edible gum crystals to the meals processor. Pulse for a couple of seconds until coarsely chopped, and crunchy. The texture ought to be much like the nuts. Remove and add to the massive bowl with the nuts.
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Next, add the dates and raisins to the meals processor. Pulse for about 30 seconds – 1 minute until they’re coarsely chopped. The raisins and dates are typically just a little sticky and stick with the blades, so add a cup of the fried fox nuts / lotus seeds to the meals processor. Pulse for a couple of seconds until the combination comes collectively, after which take away to the bowl with the nuts.
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Add the remaining fox nuts / lotus seeds to the meals processor and course of for about 30 seconds – 1 minutes until a rough texture is achieved. I want my panjeeri to be on the finer facet so I normally course of extra, however you may depart it extra complete and coarser. Add the crushed fox nuts to the massive bowl. Give all of the nuts and substances an intensive combine, after which add the dry roasted substances. Mix effectively.
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At this level, style the panjeeri for sweetness and add sugar to style. I normally use ½ cup – ¾ cup sugar however you may add, based mostly on private desire.
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Store in an hermetic container in a cool, dry place. If storing panjeeri for longer, hold it in a field within the freezer. This recipe makes about 1.2 kg of panjeeri – it’s doable to halve the recipe as effectively.
Notes
- It’s at all times greatest to measure out the substances for panjeeri earlier than beginning the recipe.
- Roast / fry the substances on medium warmth, stirring usually to make sure that they prepare dinner evenly, and don’t burn. In case an ingredient does get burnt – it’s greatest to discard because it may give the complete batch of panjeeri a bitter style. It’s greatest to roast / fry substances individually as all of them have totally different cooking instances.
- The identical precept applies when processing the fried nuts, and seeds. Smaller substances comparable to nuts and melon seeds will mix shortly and might flip right into a buttery consistency if processed an excessive amount of.
- Raisins and dates have a tendency to show the meals processor blades sticky. Pulse a dry ingredient comparable to fox nuts / lotus seeds or nuts after processing them to take away the stickiness.
- The closing texture of the panjeeri will depend on your private desire. Some folks want it on the coarse facet, and don’t pulse it too positive. They additionally depart the fox nuts / lotus seeds complete for further crunch. My desire is to maintain it on the finer facet, so I are likely to course of it extra.
