|Place of origin||Indian subcontinent|
|Main ingredients||Whole-wheat flour, sugar, ghee, dried fruits, herbal gums|
Panjiri is a North Indian dish which is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. It is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, or eaten in general in the winters to ward off cold. Its usage is culturally and traditionally meaningful.
It is consumed in North Indian states of Punjab, Haryana, Rajasthan, Gujarat Jammu, Himachal Pradesh, Bihar, and Uttar Pradesh.
The term panjīrī is ultimately from Sanskrit elements panch (five) and jīraka (cumin). Panjiri is prepared by roasting wheat flour in Ghee and adding dry fruits and spices like Jeera (cumin), Dhaniya (coriander), Saunth (Dry Ginger powder) etc.
Panjiri is popular across north India, and is often prepared as a Prasad in Hindu prayers during Krishna Janamashtami and Satyanarayan Puja.
Panjiri is a Punjabi sweet made of wheat flour or semolina cooked in ghee to which sugar, dried fruits, and natural gum are added.... These are eaten during winter to ward off cold weather ills and also given to women who are breastfeeding.
A generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum (khanewala gondh), poppy seeds and fennel seeds (saunf) get into the traditional dish of Punjabis 'panjiri'...
Here's an ode to the sweet classics, which have been the cornerstones of Punjab's culinary history.