Panjeeri is a traditional south asian sweet, known for its rich nutritional profile and comforting flavors. It is often associated with winter months, as it provides warmth and energy during the colder season.Panjeeri is highly nutritious, making it an excellent energy booster.
In many south asian families, Panjeeri is traditionally prepared for new mothers as a postpartum nutritional snack, as it is believed to help with recovery after childbirth and boost lactation. The high nutritional content supports the mother’s health and provides energy.The dish is not just a treat; it carries cultural and familial ties, often passed down through generations.
I use the kamrkas like this but you can, heat up 1 tbsp of ghee and kamarkas toast for 2-3 minutes, until it has a red hue.
Do NOT use cooking oil in place of ghee to make panjeeri. However, you can substitute coconut oil for ghee.
While roasting the ingredients, don't roast on high heat or increase the heat to speed up the process other panjeeri will have a bitter after taste.
Each nut and seed is roasted separately to prevent burning and to bring out their natural oils and flavors.
l use coarse semolina, if you want to make panjeeri balls use fine semolina.
Semolina can burn very easily so make sure to keep stirring it. After turning off the heat, remove immediately to another bowl.
I prefer some texture to my panjiri so l coarsely grind the ingredients but, you can grind them fine especially if you are making it for kids and elderly people.
After roasting, the nuts, seeds, and goond are often ground to a coarse consistency to create a crunchy texture.
Instead of jaggery syrup you can add fine brown sugar in a bowl after adding semolina. Or use dates and grind with goond.
Wipe the pan after every use if needed.
Panjeeri can be stored in an airtight container in a cool, dry place for several weeks. It can last up to two months at room temperature and up to six months in the refrigerator, maintaining its taste and nutritional value.