How to make Panjeeri (with semolina)

Panjeeri (often referred to as Panjiri) is a Pakistani / Indian superfood made with a mixture of nuts, seeds, dry culmination and semolina which are fried in ghee (clarified butter) after which floor right into a crunchy snack. Bring to mind it because the Desi or South Asian model of granola. It is recognized for it is strengthening, therapeutic and restoration homes and could also be a scrumptious snack for other folks of every age, in particular for girls convalescing from childbirth or who’re breastfeeding.

A bowl of panjeeri with nuts, seeds and ghee around it.
Panjeeri or Panjiri is a standard superfood from Pakistan and India recognized for it is strengthening and therapeutic homes.

Panjeeri is historically made within the winters or for girls who’ve simply delivered a toddler. If truth be told, the primary time I made panjeeri was once after a chum asked it after she had delivered her daughter. I referred to as up my mom for her recipe, and feature been making it ever since tweaking the recipe to swimsuit the components to be had out of the country. The components used to make panjeeri supply nourishment and effort to get well from childbirth and assist in postpartum restoration. In addition they ease again ache, joint aches and facilitate lactation for breastfeeding moms. You probably have a chum or circle of relatives member who has simply delivered a toddler, a jar of panjeeri is the most productive reward for them!

Alternatively, panjeeri isn’t just for postpartum restoration. Consuming this conventional Pakistani / Indian superfood is helping with joint ache and muscle pain, and could also be excellent to your bones, hair and pores and skin.

Learn on forward for my mom’s conventional circle of relatives recipe for making panjeeri, in conjunction with substitutions and knowledgeable pointers. This actual recipe is made with semolina (suji / sooji) and does now not have any entire wheat flour (atta) in it.

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Well being Advantages

This conventional superfood from the Indian sub-continent has a couple of well being advantages for other folks of every age.

  • It’s prime in wholesome fat and can be utilized as a complement to assist in therapeutic and convalescing energy from an sickness, or surgical treatment.
  • Consuming panjeeri is helping with issues comparable to bone well being reminiscent of arthritis, joint ache and muscle pain.
  • The warming homes on this dish are useful in regulating frame temperature within the iciness season, and the nuts and seeds used lend a hand with muscle ache and aches which are most often annoyed all over the chilly season.
  • Panjeeri supplies nourishment and effort to get well from childbirth and aids in postpartum restoration. It additionally eases again ache, joint aches and facilitates lactation for breastfeeding moms.
  • It’s prime within the wholesome more or less fats making it a scrumptious snack for youngsters – herbal and more fit when compared to processed meals to be had from the grocery store.

Substances

Ingredients laid out for panjeeri.

The components for panjeeri range relying from area to area, private desire, and in addition what’s to be had. Sure pieces are crucial, on the other hand, be at liberty to modify in response to what’s to be had, and what you revel in consuming. If you’re making it as a present for anyone else, it’s perfect to ask them previously what they would favor to have added within the recipe. I’ve added the Hindi / Urdu phrase for the components to make them more uncomplicated to in finding within the Indian and Pakistani grocery shops.

  • Semolina (Sooji) – Semolina is an crucial aspect on this recipe because it provides steadiness to the nuts and different components. Somewhat a large number of panjeeri recipes use wholewheat flour (atta) as the bottom however my mom’s recipe makes use of semolina. Coarse semolina or high-quality semolina each can be utilized, regardless that high-quality semolina is healthier on account of its lighter texture.
  • Fox Nuts (phool makhana) –often referred to as lotus seeds, those are the seeds of the lotus flower. They’re referred to as makhana or phool makhana in Hindi / Urdu and are simply to be had at South Asian grocery shops. The uncooked fox nuts / lotus seeds style reasonably dry, on the other hand, as soon as they’re fried in ghee, they flip crispy and scrumptious. Fox nuts are prime in calcium, making them excellent for bones. Ensure to fry those finally as they have a tendency to soak up a large number of oil.
  • Nuts – I’ve used almonds and pistachios on this recipe, on the other hand, be at liberty to exchange with different nuts reminiscent of walnuts or cashews. You’ll be able to additionally modify the volume of nuts in response to private desire, as an example, expanding the ratio of almonds to pistachios.
  • Suitable for eating Gum / Suitable for eating Gum Crystals (Goond) – that is referred to as gond, gondh or gond katira in Hindi / Urdu and is well to be had at South Asian grocery shops. It’s derived from a tree sap, and it’s extremely nutritious which is why it’s added to panjeeri. The suitable for eating gum seems like small crystals in its uncooked shape. As soon as it’s fried it puffs up to about double its dimension.
  • Coconut – desiccated coconut, shredded coconut or coconut flakes can be utilized on this recipe. It’s perfect to use unsweetened coconut so you’ll be able to steadiness out the sugar finally. Watch out when dry-roasting coconut because it has a tendency to burn reasonably briefly.
  • Ghee – Ghee or clarified butter is important to fry off the nuts and different components. Be somewhat beneficiant with the ghee differently the nuts and seeds received’t fry correctly, and the panjeeri will style dry and powdery. For a vegan model, exchange with coconut oil. Vegetable oil can be utilized if ghee isn’t to be had, on the other hand, it received’t have the diet advantages as ghee, and it additionally received’t style as excellent.
  • Raisins (referred to as kishmish in Hindi / Urdu)– each dry raisins or dry sultanas can be utilized in panjeeri.
  • Dates – I take advantage of medjool dates. Ensure to take away the seeds prior to including to the meals processor. Historically, dry dates or chuwaray are utilized in panjeeri. Alternatively, I in finding them too tricky to procedure even in my heavy-duty meals processor. Each dates and raisins upload sweetness to the dish, so take into account when including sugar.
  • Sugar – the raisins and dates upload reasonably somewhat of sweetness to the recipe so it’s perfect to upload sugar to style. I simplest upload 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 high-quality and powdered. You’ll be able to additionally use jaggery which is the standard sweetener utilized in panjeeri. Don’t use powdered sugar / icing sugar.
  • Poppy seeds (Khash Khash) – those are simply to be had at Pakistani / Indian grocery shops. Can also be skipped if now not to be had.
  • Melon Seeds (Char Maghaz) – the seeds which are 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’re referred to as char magaz as it’s a mix of 4 seeds, all of which can be recognized to build up reminiscence and mind serve as. Those can also be present in South Asian grocery shops, differently exchange with no matter number of melon seeds are to be had, or sunflower seeds, or pepitas.

Different components you’ll be able to use come with wholewheat flour (atta), kamarkas (flame of the wooded area), pumpkin seeds, cardamom powder, ginger powder, and fennel seeds (saunf).

Take a look at my information on how to inventory a Pakistani Kitchen + Pakistani Pantry Listing (with English translation and outlines).

Directions

Here is a step-by-step information with footage on how to make panjeeri / panjiri.

  • Step 1 – Dry roasting: Step one is to dry roast the semolina, coconut, and poppy seeds. It’s perfect to dry roast each aspect one at a time as they have got other cooking occasions. The semolina takes the longest (about 10 – 12 mins) – you’ll be able to inform it’s finished when the semolina adjustments color to a mild golden brown, and there’s a nutty aroma launched. Watch out when toasting the coconut because it has a tendency to burn reasonably briefly. Combine all of the dry roasted components and put aside.
A visual representation of dry roasting ingredients for panjeeri.
Dry roasting the semolina, coconut and poppy seeds for panjeeri.
  • Step 2 – Frying the nuts and seeds: Upload ghee (clarified butter) to a shallow frying pan or karahi, and fry off the nuts and seeds one after the other. Fry one aspect at a time, including extra ghee as wanted.
  • Frying the suitable for eating gum / gond: The suitable for eating gum / goond has a tendency to sing his own praises and swell in dimension because it will get fried. That is totally standard. Make sure to use a spoon to stir, as differently it might clump into one large piece.
A visual guide to frying nuts, edible gum crystals and melon seeds for panjeeri.
A visible information to frying nuts, suitable for eating gum crystals and melon seeds for panjeeri.
  • Frying the dates and raisins: The dates and raisins don’t seem to be dry like the opposite components, in order that they don’t want as a lot ghee. Simply upload a teaspoon and fry for a couple of mins in order that their flavour is enhanced.
  • Frying the makhana / foxnuts / lotus seeds: The fox nuts or makhana must be fried off finally as they soak up essentially the most ghee.
A pictorial guide to frying off the dates, raisins and fox nuts / lotus seeds for panjeeri.
A pictorial information to frying off the dates, raisins and fox nuts / lotus seeds for panjeeri.
  • Step 3 – Processing: As soon as all of the components are fried off, they want to be floor the use of a meals processor. They may be able to be floor at the coarser facet, or they may be able to be floor finer relying on private desire. Get started with processing the smaller components first such because the nuts, and melon seeds, after which the larger pieces such because the fox nuts and the dates. It’s perfect to procedure the components in my opinion or in small batches of equivalent components differently it might clog up the device, and lead to chunks of nuts which are left unground. Smaller components reminiscent of nuts and melon seeds can also be floor in combination.
A visual guide to processing the nuts, seeds and edible for panjeeri in a food processor.
A visible information to processing the nuts, seeds and suitable for eating for panjeeri in a meals processor.
  • Step 4 – Blending: As soon as all of the fried nuts, seeds and dates are processed upload them to the dry roasted components. Combine smartly, after which upload sugar to style. Panjeeri is able.
A bowl of panjeeri with a wooden spoon in it.
Blending all of the components in combination.

FAQ’s

Is panjeeri just for new moms?

No, certainly not. Panjeeri is an excessively nutritious and wholesome snack and can also be fed on through other folks of every age, together with youngsters. It has therapeutic and strengthening homes so if you’re feeling susceptible or fatigued, this is likely one of the perfect issues to munch on. My mom would most often make a batch within the winters and we might eat it over the following couple of months. The advantage of consuming it all over the winters is that it’s thought to be a ‘scorching’ or warming meals, and is useful with regulating frame temperature and in addition lend a hand with the joint ache and muscle ache that may be annoyed all over the chilly climate. It is usually a nice snack for youngsters because it offers them nourishment and effort, and additionally it is excellent for aged who may well be affected by joint ache.
Word: If you’re affected by middle illness, have hypertension, or are pregnant discuss with your physician prior to eating panjeeri often.

My panjeeri is simply too sticky – what do I do?

In case the panjeeri has a sticky consistency, it manner the nuts and seeds were processed an excessive amount of and was butter. To mend, dry roast and upload extra semolina to deliver it to the precise powdery consistency.

I don’t have all of the components for panjeeri – what do I do?

It’s now not important to have all of the components said within the recipe. Panjeeri could be very flexible, and you’ll be able to modify components in response to availability and desire. Sure components are crucial such because the semolina for the bottom, nuts and foxnuts for texture and crunch and dates for sweetness. Alternatively, the remainder can also be skipped or substituted with what’s to be had to you. As an example, skip the pistachios and simply upload almonds. Skip the raisins, and upload extra dates as an alternative. If you’ll be able to’t in finding the melon seeds, and poppy seeds – simply skip them. Or exchange them with pepitas and/or sunflower seeds.

The place do I am getting all of the components for panjeeri from?

For those who are living out of the country, the components reminiscent of suitable for eating gum (goond), fox nuts (phool makahanay), and melon seeds (chaar magaz) must be to be had at South Asian grocery shops – ones focusing on Pakistani, Indian and Bangladeshi components. Equivalent to Patel Brothers in america. In a different way you’ll be able to glance on-line – reasonably a couple of South Asian grocery shops have began handing over. If you’ll be able to’t discover a explicit aspect – simply skip. Substances reminiscent of raisins, and semolina can also be discovered at common supermarkets.  

A bowl of panjeeri with nuts, seeds and ghee around it.

Professional Pointers

  • Roast / fry the components on medium warmth, stirring steadily to make certain that they don’t burn. The important thing to roasting / frying is to take away the rawness of the nuts and seeds, and  give a boost to their flavour through freeing their nutty perfume and flavour. In case an aspect does get burnt – it’s perfect to discard because it may give all of the batch of panjeeri a sour style.
  • Roast and fry the components one at a time as all of them have other cooking occasions. Sure components reminiscent of nuts can also be fried in combination, however components reminiscent of suitable for eating gum or coconut must be fried one at a time differently, they may be able to burn, and style sour.
  • The similar idea applies when processing the fried nuts, and seeds. Smaller components reminiscent of nuts and melon seeds will mix briefly and will develop into a buttery consistency if processed an excessive amount of. Plus processing pieces in small batches guarantees that the components are floor calmly, and don’t clog up the device.
  • Raisins and dates generally tend to flip the meals processor blades sticky. Pulse a dry aspect reminiscent of fox nuts / lotus seeds after processing them to take away the stickiness.
  • The feel of the panjeeri depends upon your own desire. Some other folks like it at the coarse facet, and don’t pulse it too high-quality. My desire is to stay it at the finer facet, so I generally tend to procedure it extra.

How to Consume

Panjeeri is wholesome indubitably, on the other hand, it wishes to be eaten carefully. It’s prime in fats due to the nuts and seeds, but it surely’s the proper of fats. Consume a small bowl, or 1 – 2 tablespoons at a time. It will also be eaten with milk equivalent to granola or muesli. It will also be sprinkled as a topping on yoghurt.

Garage

Panjeeri can also be saved in an hermetic container for a month. It will also be frozen, and saved for upto 6 – 8 months within the freezer.

Extra Pakistani / Indian recipes to take a look at

Following are some scrumptious Pakistani and Indian recipes for you to take a look at.

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📖 Recipe

Panjeeri / Panjiri

Panjeeri (often referred to as Panjiri) is a Pakistani / Indian superfood made with a mixture of nuts, seeds, dry culmination and semolina which are fried in ghee (clarified butter) after which floor right into a crunchy snack. Bring to mind it because the Desi or South Asian model granola. It is recognized for it is strengthening, therapeutic and restoration homes and could also be a scrumptious snack for other folks of every age, in particular for girls convalescing from childbirth.

Delicacies Indian, Pakistani
Key phrase Wholesome Snack, Lactation Complement, Postpartum
General Time 1 hour 15 mins

Substances

  • 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
  • cup / 100 g almonds
  • 8 tablespoon / 100g suitable for eating gum (gondh)
  • ¾ – 1 cup / 100g melon seeds (char magaz)
  • cup / 100 g raisins
  • 1 cup / 200g medjool dates seeds got rid of
  • 7 – 8 cups / 100 g foxnuts (makhanay / phool makhanay)
  • ½ cup sugar or to style

Directions

  • Warmth a big nonstick pan or skillet over low-medium warmth. As soon as it’s scorching, upload the semolina. Dry roast the semolina until it turns mild golden, and emits a nutty aroma. Ensure to stir the semolina steadily in order that it roasts calmly and doesn’t burn. As soon as the semolina is roasted, take away and position into a big bowl.

  • In the similar pan, upload the poppy seeds and dry roast for a couple of mins until they liberate a nutty aroma. Take away, and position in the similar bowl because the roasted semolina.

  • Flip warmth to low, and upload the coconut. Evenly toast the coconut, until it turns mild golden and releases a coconutty aroma. Coconut has a tendency to burn reasonably briefly so make positive to keep watch over the range, and stir steadily. As soon as the coconut is toasted, position it in the similar bowl because the roasted semolina and poppy seeds. Combine all of the dry roasted components and set them apart.

  • In the similar pan, upload a tablespoon of ghee and upload the pistachios. Fry for two – 3 mins, till they’re mild golden and liberate a nutty aroma. Take away the almonds and position them in a small bowl.

  • Upload a tablespoon of ghee to the similar pan, and upload the almonds. Roast until golden, ensuring that the nuts don’t burn. Take away the almonds to a small bowl.

  • Warmth some other tablespoon of ghee and upload the suitable for eating gum (goond). Fry them for roughly 3 – 4 mins, ensuring to stir steadily. The suitable for eating gum crystals will sing his own praises and double in dimension. As soon as they’re fried, take away from the pan and position them in a small bowl.

  • Subsequent, upload the melon seeds and evenly toast for two – 3 mins till they liberate a nutty aroma. The melon seeds generally tend to sputter so watch out when frying them. If important, upload ½ – 1 tablespoon of ghee.

  • Warmth some other tablespoon of ghee, and upload the raisins. Fry for three – 4 mins, after which take away to a small bowl. Subsequent, upload extra ghee and upload the medjool dates (ensuring that the seeds are got rid of) and fry for a couple of mins. Take away and put aside in a bowl with the raisins.

  • Upload 2 – 3 tablespoons ghee to the skillet, and upload the foxnuts / lotus seeds (phool makhana) to the pan. Those generally tend to soak up reasonably a large number of oil / ghee, so it’s perfect to upload them finally. Roast for roughly 8 – 10 mins, ensuring to stir ceaselessly till golden and crispy. Upload extra ghee if required. Take away the fried foxnuts / lotus seeds to a big bowl. If your skillet is small, fry the fox nuts in batches.

  • In a meals processor upload the pistachios and almonds (or no matter nuts you might be the use of). Pulse for few seconds until the nuts are coarsely chopped. Take away and upload to a big bowl.

  • Subsequent, upload the melon seeds and fried suitable for eating gum crystals to the meals processor. Pulse for a couple of seconds until coarsely chopped, and crunchy. The feel must be equivalent to the nuts. Take away and upload to the huge bowl with the nuts.

  • Subsequent, upload the dates and raisins to the meals processor. Pulse for roughly 30 seconds – 1 minute until they’re coarsely chopped. The raisins and dates generally tend to be slightly sticky and stick to the blades, so upload a cup of the fried fox nuts / lotus seeds to the meals processor. Pulse for a couple of seconds until the combination comes in combination, after which take away to the bowl with the nuts.

  • Upload the rest fox nuts / lotus seeds to the meals processor and procedure for roughly 30 seconds – 1 mins until a rough texture is completed. I want my panjeeri to be at the finer facet so I most often procedure extra, however you’ll be able to depart it extra entire and coarser. Upload the overwhelmed fox nuts to the huge bowl. Give all of the nuts and components a radical combine, after which upload the dry roasted components. Combine smartly.

  • At this level, style the panjeeri for sweetness and upload sugar to style. I most often use ½ cup – ¾ cup sugar however you’ll be able to upload, in response to private desire.

  • Retailer in an hermetic container in a groovy, dry position. If storing panjeeri for longer, stay it in a field within the freezer. This recipe makes about 1.2 kg of panjeeri – it’s conceivable to halve the recipe as smartly.

Notes

  • It’s at all times perfect to measure out the components for panjeeri prior to beginning the recipe.
  • Roast / fry the components on medium warmth, stirring steadily to make certain that they prepare dinner calmly, and don’t burn.  In case an aspect does get burnt – it’s perfect to discard because it may give all of the batch of panjeeri a sour style. It is best to roast / fry components one at a time as all of them have other cooking occasions. 
  • The similar idea applies when processing the fried nuts, and seeds. Smaller components reminiscent of nuts and melon seeds will mix briefly and will develop into a buttery consistency if processed an excessive amount of. 
  • Raisins and dates generally tend to flip the meals processor blades sticky. Pulse a dry aspect reminiscent of fox nuts / lotus seeds or nuts after processing them to take away the stickiness. 
  • The general texture of the panjeeri depends upon your own desire. Some other folks like it at the coarse facet, and don’t pulse it too high-quality. In addition they depart the fox nuts / lotus seeds entire for added crunch. My desire is to stay it at the finer facet, so I generally tend to procedure it extra.
A bowl of panjeeri with ingredients next to it.

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