Go Back
+ servings
Panjeeri - Postpartum Healing and Lactation Recipe in a white bowl with a silver spoon

Panjeeri – Postpartum Healing and Lactation Recipe

Print Recipe
Panjeeri (or Panjiri) is a tasty traditional Pakistani/Indian postpartum healing and lactation food that is perfect for new moms and for strengthening the body.
Course Dessert, Snack
Cuisine Indian, Pakistani
Diet Gluten Free, Halal, Hindu, Kosher, Vegan, Vegetarian
Keyword Panjeeri - Postpartum Healing and Lactation Recipe
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 30 servings (Makes around 1.7 pounds.)
Calories 97

Ingredients

  • ghee as needed - be generous!
  • 2/3 cup raw almonds
  • 1/2 cup raw walnuts, pistachios, or cashews or a combination of nuts
  • 2-3 tbsp  edible gum (goond) use fine crystals
  • 1 1/2-2 cups fox nuts (phool makhana)
  • 2/3 cup golden raisins
  • 2/3 cup desiccated coconut/coconut flakes
  • 2-3 tbsp flax seeds or flax meal
  • 1-2 tbsp flame of forest (kamarkas) plus more, if desired
  • 3/4 cup fine semolina (sooji)
  • 1 cup durum whole wheat Atta flour
  • 1/2 cup powdered jaggery, organic cane sugar, or a mix of both plus more to taste

Instructions

  • Heat a large nonstick pan or skillet over low-medium heat. Once hot, heat 2 tbsp ghee and add the almonds. Roast for 4 minutes, until they are lightly golden and smell nutty. Use a slotted spoon to remove the almonds and place in a medium bowl. Next, add the walnuts or mixed nuts to the pan. Roast for 2-3 minutes until lightly golden. Remove and set aside in the same bowl as the almonds. Be careful not to over-roast because the nuts may become bitter. Wipe pan, if needed. (See Note 1)
  • Heat another 2 tbsp of ghee and add the edible gum crystals (goond). Roast, stirring often, for 4-5 minutes. The edible gum crystals will look crisp and swell to almost double in size. Remove and set these aside along with the nuts (you will be grinding these together later in a food processor). Clean the pan as needed.
  • Heat 3 tbsp of ghee and add the fox nuts (phool makhana). Roast for 10 minutes, until they turn slightly golden and crispy. (See Note 2 to check for doneness.) Remove onto a small plate or bowl.
  • Lower the heat to low and heat 1 tbsp of ghee. Add the raisins and roast for 2 minutes, until they puff up and begin to change color. Remove and place into a large bowl which will house all Panjeeri ingredients.
  • Still on lowered heat, add the coconut flakes and lightly toast them for 1-2 minutes, or until they smell coconutty and and turn lightly golden. Add the flax seeds to the coconut flakes and stir to mix. Remove and transfer to the large bowl with the raisins.
  • Raise the heat back up to medium and heat 2 tbsp of ghee. Add the flame of forest (kamarkas) toast for 2-3 minutes, until it has a red hue. Remove and add it to the large bowl with the raisins and coconut.
  • Heat 3 tbsp of ghee and add the semolina. Stir the semolina, frequently at first and more continuously toward the end so that it roasts evenly. Roast for 10-12 minutes, or until it turns golden. Remove from heat and place into the large bowl. Clean off the semolina and ghee from the pan.
  • Without adding ghee, add the whole wheat (atta) to the pan. Stir the atta, frequently at first and more continuously toward the end so that it roasts evenly. Dry-roast for at 17-20 minutes, or until the atta turns golden and starts to release a nutty aroma. You want to ensure it's fully cooked. Remove from heat and set aside into the large bowl.
  • In a food processor, add the mixed nuts and edible gum crystals (from Steps 1-2) into the food processor and pulse to chop until they have a coarse, crunchy consistency. You want these to be grainy but not fine like a powder or processed to the point of a nut-butter consistency. Remove and add to the large bowl. Add the fox nuts (phool makhana) and pulse to chop until they have a coarse, crunchy consistency. Remove and transfer to the large bowl.
  • Mix to combine all the prepared ingredients (atta flour, semolina, mixed nuts & edible gum, fox nuts, raisins, coconut & flax seeds, flame of forest, edible gum). Add the powdered jaggery/cane sugar and mix it again. Taste and adjust sweetness, as desired. If you feel that the mixture is dry or hard to down, feel free to add ghee. Allow to cool. Store in an airtight container in a cool, dry place.

Video

Notes

Note 1: Whenever it's needed, clean off the pan as you go. Simply turn off the heat and wipe with a paper towel. If you find bits of the ingredients are sticking to the bottom, rinse the pan, then return to heat and continue cooking.
Note 2: Phool Makhana (Puffed Lotus or Fox Nuts): Raw phool makhana will not not break if you bite into it. When cooked, it'll be crispy and break apart easily once you bite into it. Note that these absorb a lot of oil, so you don't need to add more unless you want to.
Note on Workflow: To save time (and bowls!), grind ingredients in the food processor as you roast them. Then keep transfering them to the large bowl with all the Panjeeri ingredients.

Nutrition

Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2mg | Potassium: 107mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg