As asked by all of you, here is the ‘panjiri‘ recipe. ‘Panjiri‘ is a staple from the Punjab region of Pakistan and India. It is looked upon as a nutritional supplement, and usually given to women post-delivery, to build them up after they give birth. It is usually made from whole-wheat; but those who are gluten-intolerant can substitute whole-wheat with a gluten-free flour. Many a time, when it’s is given post-pregnancy, gondh (edible gum) is used it, for very obvious reasons that of its strengthening properties. It is also usually eaten in the winters to ward off cold. It’s a powerhouse of energy, and my vegan swimmers (sports nutrition) people have it as a snack, when its cooler. 


  1. ½ cup whole-wheat flour (use any gluten-free flour if celiac intolerant).
  2. 1 cup suji (semolina).
  3. ½ to ¾ cup jaggery sugar.
  4. ½ cup A2 ghee.
  5. ½ cup dry roasted makhanas (puffed lotus seeds).
  6. ½ cup roasted cashews.
  7. ½ cup kishmish (raisins, any).
  8. ½ cup roasted almonds.
  9. 1 teaspoon powdered elaichi (cardamom). 

Variations: You can also add melon seeds (char magaz), fennel seeds (saunf), powdered ginger (saunth). 


  1. Dry roast flour first, then set aside.
  2. Dry roast suji (semolina), set aside.
  3. Add ghee to a skillet.
  4. Add the roasted flour and suji.
  5. Add jaggery sugar little by little, one tablespoon at a time. Not all-together.
  6. Add the roasted makhanas and nuts.
  7. Keep mixing well.
  8. In the end, add kishmish (raisins).
  9. Enjoy warm!.
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