Panjiri

Panjiri is a cherished traditional dish from the Punjab region of Pakistan and India, often enjoyed as a nutritious supplement. It is particularly popular during the frigid winter months as a means to fend off the cold.

The preparation of Panjiri involves several key steps. Firstly, whole wheat flour is fried in ghee and sugar. Then, a variety of dried fruits and herbal gums are incorporated into the mixture. This delightful concoction has been a staple in the region for centuries, with roots tracing back to ancient Hindu and Sikh traditions, where it was consumed both for its nutritional benefits and its ritualistic significance.

The ingredients list for Panjiri is quite extensive, but each component contributes to its rich flavor and health benefits. You will need whole wheat flour (atta), ghee, melon seeds (chaar magaz), sugar, almonds, edible gum crystals (gondh), flame-of-the-forest (kamarkas), fennel seeds (saunf), puffed lotus seeds (makhane), carom seeds (ajwain), cardamom seeds (elaichi), dried ginger powder (saunth), walnuts, figs, unsalted pistachio nuts, and powdered sugar (boora).

Here’s a straightforward method to prepare it:

1. Heat ghee in a kadai (an Indian cooking pot) and fry the dried fruits until they turn golden brown. Set these aside.

2. In the same kadai, roast the whole wheat flour in the remaining ghee until it acquires a golden hue.

3. Mix in the powdered gum crystals, dried ginger powder, and carom seeds.

4. Add the fried dried fruits, melon seeds, sugar, and flame-of-the-forest.

5. Combine everything well and allow the mixture to cool down before storing it in an airtight container.

Panjiri is not just a tasty snack; it’s a dish steeped in cultural and historical significance. This makes it a cherished part of the culinary traditions in the Punjab region, enjoyed by many for its delicious taste and health benefits.