Panjeeri | Panjiri
A delicious, healing and warming nut and seed medley traditionally made for post partum recovery, general health and in the winter seasons.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 7 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup almonds
- 1/2 cup cashews
- 1/2 cup walnuts
- 1/2 cup lotus seeds (phool makhana)
- 1/2 cup melon seeds (charmagaz)
- 1/2 cup flakes or desiccated coconut
- 1/2 cup oats
- 1/2 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup goond (gum arabic)
- 2 tbsp whole flaxseeds
- 1/2 - 1/4 cup raisins (can be adjusted to personal preference)
- 1 cup semolina (sooji)
- ghee (as needed)
- 1/2 cup sweetener of choice (white sugar, brown sugar, coconut sugar, gurr, shakkar etc, powdered (run through a grinder till powdery))
Instructions
- 1
Heat 2 tbsp of ghee in a pot or pan. Top the ghee up as needed, whenever it is about to finish. Use a slotted spoon to fry and remove all the following ingredients, making sure to stir them often as they are frying.
- 2
Start by frying the almonds over a medium/low heat. Fry these until they are dark brown and fragrant. Remove with a slotted spoon and set aside in a large bowl.
- 3
Add the cashews into the ghee. Fry until golden brown and fragrant. Set aside in the large bowl alongside the almonds.
- 4
Add the walnuts into the ghee. Fry until darkening in colour and fragrant. Set aside with the other nuts.
- 5
Add the lotus seeds (phool makhana) to the ghee. These absorb a lot of ghee. Fry until they change colour. To check for doneness, you can try one. Once it's crunchy and not like popcorn, it's done. Set aside with the other nuts.
- 6
Add the melon seeds to the ghee. Fry until golden and fragrant. Set aside with the other nuts.
- 7
Add the coconut to the ghee. This will begin to brown VERY quickly. Remove and set aside with the other nuts.
- 8
Add the oats to the ghee. Fry until golden brown - this takes about ten minutes. Remove and set aside with the other nuts.
- 9
Add the sesame seeds to the ghee. Fry until golden brown and fragrant. Remove and set aside with the other nuts.
- 10
Add the sunflower seeds to the ghee. Fry until darkening and fragrant. Remove and set aside with the other nuts.
- 11
Add the pumpkin seeds to the ghee. Fry until darkening and fragrant. Remove and set aside with the other nuts.
- 12
Add the gond (gum arabic) to the ghee. Fry these until they become puffy and stop spluttering. IF THESE TURN VERY HARD, DO NOT ADD THESE TO THE NUT MIXTURE AND OMIT THEM.
- 13
Add the flaxseeds to the ghee. Fry for 3-4 minutes, Remove and set aside with the other nuts.
- 14
Add the raisins to the ghee. Fry till they swell - this happens VERY quickly. Remove and set these in a SEPARATE bowl from the other nuts.
- 15
Add the semolina (sooji) to the ghee. Fry this well, stirring often until it becomes dark and fragrant. This can take upto 12 minutes. Remove and set this aside with the raisins.
- 16
Transfer the large bowl of nuts and seeds to a food processor and grind the mixture coarsely. I recommend grinding the small nuts and seeds separately, as they turn to powder quicker.
- 17
Stir in the fried raisins, semolina and powdered sugar. You can adjust the sugar to taste.