Punjabi Panjeeri Recipe With Video Instructions
Punjabi cuisine is robust and healthy. This Punjabi Panjeeri Recipe is a staple from the state of Punjab and the erstwhile part of the state across the border. It is actually a nutritional supplement eaten during winter and as post-partum food for new moms. It is considered a ‘hot’ or warming food and is eaten during the cold wintry days or monsoon to reload and strengthen the body. These days we are fighting a pandemic and building our immunity; panjeeri is a perfect food for this.
Now, every Punjabi family has its own version of Panjeeri but it is a traditional recipe. Basic ingredients are wheat flour roasted in, ghee, sugar and a heavy dose of dry fruits. It helps in keeping you warm during winters.
I truly believe in Grandma’s recipes and feel that there cannot be a healthier diet. I am sure our ancestors cooked food that was curative, nourishing, and healthy. My mom made a simple and quick version for us when it was raining and that is what I am sharing here today. It was raining heavily and I was missing my mom and was craving for Panjeeri. I just made and savoured every nano bit of it. Shared it with my brother too who loves it.
Why eat Punjabi Panjeeri Recipe
The millennials tend to opt for granola, quinoa, oats and muesli forgetting our tried and tested ancient and traditional recipes. Panjeeri is made of whole-wheat flour roasted in ghee and has nuts, seeds, and herbs.
Isn’t it a superfood?
Traditional panjeeri for new moms has a long list of ingredients; fox nuts (Phool makhana), edible gum (gond), kamarkas, sonth, Chaar magaz (melon seeds) Almonds, Fennel seeds (Saunf), cardamom, carom seeds (ajwain) walnut (akhrot), Figs (anjeer) and more. But this is just a basic panjeeri with four to 5 ingredients. It still tastes awesome.
If you want to make Pinnis then you add the same amount of flour and ghee to make laddoos that will bind well. I make Pinnis and send them to my daughter when she is living in the north.
Tips for a great Punjabi Panjeeri Recipe
· A good amount of Ghee is imperative in Panjeeri, so be generous with it. And it actually makes it easy to eat and digest. If you stinge on ghee, the panjeeri would be dry and hard to swallow.
· You need a lot of patience as the roasting is the tricky part. The rawness of the flour has to go and is replaced with a toasty and flavorful aroma. Roast on medium heat and turn off the gas just when the colour changes to a rich brown. If it is over-roasted the taste would be bitter.
· Most people use powdered sugar but I like to add sugar crystals at the end as I like the crunch in my food.
· There are many variants of making panjeeri but the recipe I am sharing here today is my family favourite.
Punjabi Panjeeri Recipe
2 cup whole wheat flour
1 cup ghee
6 cardamoms powdered
1 cup of sugar
4 tbsp almonds slivered or crushed
Firstly take a heavy-bottomed pan, dry roast the wheat flour for a couple of minutes.
Next, add in the ghee and roast the flour on medium heat.
Keep stirring until the colour of the flour changes to a light brown.
Meanwhile, powder some cardamoms and add to the roasted flour.
The nutty aroma of the flour and the cardamoms waft in the air.
Turn off the flame and mix in the sugar.
Transfer contents to a bowl and add the slivered almonds.
To make the panjeeri more delectable you can add any amount of nuts, seeds or grated coconut.
Serve it hot off the fire or store in an airtight container.
You can store this Punjabi Panjeeri Recipe for a few weeks.