Panjeeri – Postpartum Healing and Lactation

Heat a large nonstick pan or skillet over low-medium or medium heat. Once hot, heat 2 tbsp ghee and add the almonds and walnuts/mixed nuts. Roast, stirring often, for 4 minutes, until they are lightly golden and smell nutty. Be careful not to over-roast because the nuts may become bitter. Use a slotted spoon to remove the nuts and place in a medium bowl. Wipe pan, if needed. (See Note 1)

Heat another 2 tbsp of ghee and add the edible gum crystals (goond). Roast, stirring often, for 4-5 minutes. The edible gum crystals will crackle, look crisp, and swell to almost double in size. Remove and set these aside along with the nuts (you will be grinding these together later in a food processor). Clean the pan if needed.

Heat 2-3 tbsp of ghee and add the fox nuts (phool makhana). Roast for 10 minutes, until they turn slightly golden and crispy. (See Note 2 to check for doneness.) Remove onto the same bowl as the nuts and edible gum crystals.

Reduce the heat to low and add 1 tbsp of ghee. Add the raisins and roast for 2 minutes, until they puff up and begin to change color. Remove and place into a large bowl which will house all Panjeeri ingredients.

Still on lowered heat, add the coconut flakes and flax seeds. Lightly toast for 2 minutes, until they smell coconutty and and turn lightly golden. Remove and transfer to the large bowl with the raisins.

Increase the heat back up to medium and heat 2 tbsp of ghee. Add the flame of forest (kamarkas) and toast for 2-3 minutes, until it takes on a red hue (it will not swell up). Remove and add it to the large bowl with the raisins and coconut.

Wipe the pan clean. Heat 3 tbsp of ghee, then add the semolina (sooji). Roast for 12 minutes, stirring occasionally at first, then constantly toward the end, until it turns golden brown. Remove from heat and place into the large bowl. Clean off the semolina and ghee from the pan.

Without adding ghee, add the whole wheat flour (atta) to the pan. Roast for 17-20 minutes, stirring occasionally at first and constantly toward the end, until it turns deeply golden and starts to release a nutty aroma. You want to ensure it's fully cooked. Remove from heat and set aside into the large bowl.

In a food processor, add the mixed nuts, edible gum crystals, and fox nuts (from Steps 1-3). Pulse to chop until they have a coarse, crunchy consistency. You want these to be grainy but not fine like a powder or processed to the point of a nut-butter consistency. Remove and transfer to the large bowl.

Toss to combine all the prepared ingredients (atta flour, semolina, mixed nuts, edible gum, fox nuts, raisins, coconut & flax seeds, flame of forest) along with the jaggery/cane sugar. Taste and adjust sweetness as desired. If you feel that the mixture is dry or hard to down, add (preferably melted) ghee. Allow to cool to room temperature, then transfer to an airtight container. Store in a cool, dry place. For longer storage, refrigerate or freeze.