Special Panjeeri Punjabi Style Recipe
Panjeeri is a traditional Punjabi delicacy, celebrated not only for its rich, nutty flavor but also for its health benefits. Often consumed during winter or given to new mothers, this wholesome treat provides warmth and strength. Made with whole wheat flour, ghee, nuts, and natural sweeteners, Panjeeri is a powerhouse of nutrition. Here’s a unique yet simple recipe to prepare it in authentic Punjabi style.
Ingredients:
- Whole Wheat Flour: 1 cup
- Desi Ghee (Clarified Butter): ½ cup
- Sugar or Jaggery: ¾ cup (adjust to taste)
- Almonds: ¼ cup (chopped)
- Cashews: ¼ cup (chopped)
- Pistachios: ¼ cup (optional, chopped)
- Fox Nuts (Makhana): 1 cup
- Edible Gum (Gond): 2 tbsp
- Desiccated Coconut: ¼ cup
- Poppy Seeds (Khus Khus): 2 tbsp
- Cardamom Powder: 1 tsp
- Dry Ginger Powder (Sonth): 1 tsp
- Lotus Seeds (Phool Makhana): ½ cup
Instructions:
1. Roast the Gond (Edible Gum):
Heat 2 tablespoons of ghee in a large, heavy-bottomed pan. Add the edible gum and roast until it puffs up and turns crispy. This step is crucial, as properly roasted gond enhances the texture of the Panjeeri. Remove it from the pan and set aside to cool. Once cooled, crush it lightly using a rolling pin or grinder.
2. Roast the Makhana:
In the same pan, add the fox nuts (makhana). Roast them in 1 tablespoon of ghee until they turn golden and crunchy. These provide a delightful crunch in the Panjeeri. Set them aside to cool.
3. Roast the Nuts:
Add the remaining ghee to the pan and roast almonds, cashews, and pistachios on a low flame until aromatic. Ensure they don’t burn by stirring continuously. Remove and set aside to cool.
4. Prepare the Flour Base:
In the same pan, add the whole wheat flour. Roast it on a low flame, stirring continuously until the flour turns golden brown and you smell a nutty aroma. This process might take about 10-12 minutes. Proper roasting is essential to avoid raw taste.
5. Combine Ingredients:
Once the flour is well-roasted, add the desiccated coconut and poppy seeds. Continue to roast for another 2-3 minutes. Add the crushed gond, roasted nuts, and makhana. Stir well to mix everything evenly.
6. Add Sweetener:
Turn off the heat and let the mixture cool slightly. If using sugar, add it directly to the mixture. For jaggery, melt it separately with a little water, then add to the Panjeeri. Mix well until the sweetener coats all the ingredients uniformly.
7. Add Flavor:
Sprinkle the cardamom and dry ginger powders into the mixture. These spices not only add flavor but also enhance the digestive properties of the Panjeeri. Stir thoroughly to ensure even distribution.
Serving Suggestions:
Panjeeri can be served warm or at room temperature. Store it in an airtight container, where it remains fresh for up to a month. Enjoy a small bowl daily, especially in the colder months, for its warming benefits.
Health Benefits:
Panjeeri is more than just a treat; it’s a nutritional supplement.
- Strengthens Immunity: Loaded with nuts and seeds, it provides essential vitamins and minerals.
- Improves Digestion: Ingredients like ginger powder and gond aid digestion.
- Postpartum Recovery: Traditionally given to new mothers, it helps in recovering strength and boosting lactation.
Conclusion:
This Special Punjabi-style Panjeeri is a testament to the wisdom of traditional Indian cooking. Simple ingredients come together to create a flavorful, healthy dish perfect for winter or as a daily energy booster. Follow this recipe to savor the authentic taste of Punjab in every bite.