When winter hits, our bodies crave warmth and energy. Among the top winter food ideas in Indian homes, Panjiri stands out. This tasty North Indian sweet, made with dry fruits, nuts, roasted wheat flour, semolina, and desi ghee, is both delicious and healthy. In this guide, you’ll learn what Panjiri is, its history, health perks, postpartum benefits, and how to make it step-by-step with photos. It’s a perfect fit for your winter diet.

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Section 1: What is Panjiri and Why is It the Best Winter Food?

Panjiri Defined: A Traditional Indian Superfood

Panjiri (or Panjeeri), also known as dabra in some regions, is a sweet dry mix made from whole wheat flour, semolina (suji), desi ghee, dry fruits, and warming spices. It’s common in North India, especially in winter and after childbirth.

In Punjabi and Rajasthani homes, it’s a popular winter snack and is also given to new moms for recovery. It helps build strength and immunity.

Panjiri is particularly renowned for its ability to combat the cold weather by generating internal warmth through ingredients like sonth (dry ginger powder), goond (edible gum), and kamarkas (a gum from the Palash tree). These elements work together to not only warm the body but also enhance overall health, which is why it’s such a go-to recipe for the colder months.

Why Panjiri is the Best Winter Food:

• Warms the body: The warming spices and ghee generate internal heat, perfect for winter.

• Boosts digestion: Ingredients like dry ginger powder and ajwain (carom seeds) aid digestion.

• Increases stamina: A hearty combination of nuts, seeds, and ghee fuels your body with lasting energy.

• Strengthens immunity: Rich in antioxidants, vitamins, and minerals, this recipe fortifies the immune system.

• Postpartum recovery: Ideal for new moms, aiding in recovery and lactation.

Panjiri is also used during Janmashtami as a prasad. Its rich flavor and healing value make it a must-have winter food.

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Section 2: How to Make Traditional Panjiri – Step-by-Step Guide

Ingredients:

• 2 cups whole wheat flour

• 1 cup semolina (suji)

• 6–7 tbsp desi ghee

• 1 cup dry fruits (almonds, cashews, pistachios)

• 1/4 cup makhana (foxnuts)

• 1/4 cup dried coconut flakes

• 1/2 tsp cardamom powder

• 1/2 tsp dry ginger powder

• 1/2 cup powdered sugar or jaggery

• 6–8 tulsi leaves (optional)

• 1 tbsp edible gum (goond), optional

• 1/2 tsp ajwain (carom seeds)

Steps:

1. Roast the flours: Heat 2 tbsp ghee in a heavy-bottomed pan. Add the wheat flour and semolina. Roast on low-medium heat for 10–12 minutes until golden and nutty, stirring constantly to avoid burning.

 

     2.     Add more ghee: Gradually add the remaining ghee. Keep stirring for even roasting, ensuring the flour mixture absorbs the ghee evenly.

 

3. Roast dry fruits & makhana: In a separate pan, roast the chopped dry fruits, makhana, edible gum (if using), and coconut flakes in a small amount of ghee. Let them cool. Once cooled, grind half coarsely.

4. Mix: Combine the roasted flour mixture with the dry fruits, coconut, goond, cardamom powder, dry ginger powder, ajwain, and tulsi leaves. Allow it to cool.

5. Add sweetener: Once the mixture has cooled, add jaggery or powdered sugar to taste and mix well until everything is evenly incorporated.

Tip: Let the mixture cool completely before adding the sweetener to prevent it from melting.

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Section 3: Advantages of Desi Ghee in Panjiri and Winter Diet

Desi ghee is a key ingredient in Panjiri. It not only enhances flavor but also offers several health benefits, making it indispensable in traditional Indian cooking.

Advantages of Desi Ghee:

1. Strengthens immunity: Desi ghee is rich in antioxidants and vitamins A, D, E, and K, which help boost the immune system.

2. Improves digestion: The butyric acid in ghee aids in digestion, making Panjiri easier on the stomach.

3. Keeps you warm: Ghee, along with other warming ingredients like sonth and kamarkas, helps maintain body warmth during cold weather.

4. Aids in nutrient absorption: Ghee helps your body absorb fat-soluble vitamins more effectively, enhancing your overall nutrient intake.

5. Good for skin & joints: Ghee keeps skin soft and helps lubricate joints, making it beneficial for overall health.

Including desi ghee in your winter food routine, especially through Panjiri, is an excellent way to enhance both taste and nutrition.

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Section 4: Storage, Postpartum Benefits, Variations, and Serving Tips

Storage Tips: Store Panjiri in a clean, airtight jar at room temperature for up to a month. Be sure to use a dry spoon to scoop out portions to maintain its shelf life.

Postpartum Benefits of Panjiri:

Panjiri is considered a superfood for new mothers. Its nourishing ingredients, such as ghee, nuts, and spices, help restore energy, boost milk production, and speed up recovery. The warmth and digestion-friendly properties of the spices also help balance the body after childbirth.

Popular Variations:

• Gondh Panjiri: Add edible gum (goond) for extra nutritional benefits, particularly for bone strength and joint health.

• Ladoo Panjiri: Shape the mixture into small ladoos (balls) for easy snacking.

• Gluten-Free Version: Use gram flour or millet flour instead of wheat flour to make the recipe gluten-free.

• Kamarkas Panjiri: For postpartum recovery, add kamarkas (gum of the Palash tree), a nutrient-dense ingredient that is beneficial for muscle strength and recovery.

• Vegan Panjiri: Replace ghee with coconut oil for a vegan-friendly version.

• Variations of Panjiri with Recipes

  1. Gondh Panjiri

  Add Edible Gum (Goond) for Extra Nutritional Benefits
  Edible gum, or goond, is known for its health benefits, particularly for bone strength and joint health. Here’s how you can make Gondh Panjiri:

  Ingredients:

  • 2 cups whole wheat flour

  • 1 cup semolina (suji)

  • 6-7 tbsp desi ghee

  • 1 cup dry fruits (almonds, cashews, pistachios)

  • 1/4 cup makhana (foxnuts)

  • 1/4 cup dried coconut flakes

  • 1/2 tsp cardamom powder

  • 1/2 tsp dry ginger powder

  • 1/2 cup powdered sugar or jaggery

  • 1 tbsp edible gum (goond)

  • 1/2 tsp ajwain (carom seeds)

  Steps:

  1. Roast the flours: Heat ghee in a pan and roast wheat flour and semolina for 10-12 minutes until golden.

  2. Prepare the goond: Heat a little ghee in a separate pan and roast the goond until it puffs up. Set it aside to cool.

  3. Roast dry fruits and makhana: In the same pan, roast the dry fruits and makhana until golden. Let cool.

  4. Grind the dry fruits: Grind half of the roasted dry fruits and goond coarsely.

  5. Mix all ingredients: In a large mixing bowl, combine the roasted flour mixture, roasted dry fruits, goond, coconut, cardamom, ginger powder, and ajwain.

  6. Add sweetener: Once cooled, add powdered sugar or jaggery, and mix well.

  Benefits: The edible gum (goond) helps strengthen bones, joints, and improves immunity.

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  2. Ladoo Panjiri

  Shape the Mixture into Small Ladoos (Balls) for Easy Snacking
  For a more portable and snackable version of Panjiri, you can shape the mixture into small ladoos. Here’s how to make Ladoo Panjiri:

  Ingredients:

  • 2 cups whole wheat flour

  • 1 cup semolina (suji)

  • 6-7 tbsp desi ghee

  • 1 cup dry fruits (almonds, cashews, pistachios)

  • 1/4 cup makhana (foxnuts)

  • 1/4 cup dried coconut flakes

  • 1/2 tsp cardamom powder

  • 1/2 tsp dry ginger powder

  • 1/2 cup powdered sugar or jaggery

  • 1/2 tsp ajwain (carom seeds)

  Steps:

  1. Roast the flours: Heat ghee in a pan, and roast wheat flour and semolina for 10-12 minutes until golden.

  2. Roast dry fruits and makhana: In another pan, roast the dry fruits and makhana, then let them cool.

  3. Grind the mixture: Grind the roasted dry fruits and makhana coarsely.

  4. Mix ingredients: In a large mixing bowl, combine roasted flour mixture, roasted dry fruits, cardamom, ginger powder, and ajwain.

  5. Add sweetener: Once cooled, add jaggery or powdered sugar, and mix well.

  6. Shape into ladoos: Roll the mixture into small balls and store them in an airtight container.

  Benefits: These ladoos are easy to store and serve, making them a great snack option for kids and adults alike.

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  3. Gluten-Free Panjiri

  Use Gram Flour or Millet Flour Instead of Wheat Flour
  For those avoiding gluten, Gluten-Free Panjiri is a great option. You can use gram flour (besan) or millet flour to replace wheat flour. Here’s how to make it:

  Ingredients:

  • 2 cups gram flour (besan) or millet flour

  • 1 cup semolina (suji) or rice flour (for gluten-free)

  • 6-7 tbsp desi ghee

  • 1 cup dry fruits (almonds, cashews, pistachios)

  • 1/4 cup makhana (foxnuts)

  • 1/4 cup dried coconut flakes

  • 1/2 tsp cardamom powder

  • 1/2 tsp dry ginger powder

  • 1/2 cup jaggery or powdered sugar

  • 1/2 tsp ajwain (carom seeds)

  Steps:

  1. Roast the flour: Heat ghee in a pan and roast gram flour or millet flour for 10-12 minutes until golden and nutty.

  2. Roast dry fruits and makhana: In another pan, roast the dry fruits, makhana, and coconut flakes until golden. Let cool.

  3. Grind dry fruits: Grind the roasted dry fruits coarsely and set aside.

  4. Combine ingredients: In a large mixing bowl, combine roasted flour, roasted dry fruits, cardamom, ginger powder, and ajwain.

  5. Add sweetener: Add jaggery or powdered sugar and mix until everything is well combined.

  Benefits: This gluten-free version ensures that those with gluten sensitivities or celiac disease can still enjoy the nutritional benefits of Panjiri.

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  4. Kamarkas Panjiri

  Add Kamarkas (Gum of the Palash Tree) for Postpartum Recovery
  Kamarkas (also known as the gum of the Palash tree) is a powerful ingredient for postpartum recovery. It helps with muscle strength, healing, and milk production. Here’s the recipe:

  Ingredients:

  • 2 cups whole wheat flour

  • 1 cup semolina (suji)

  • 6-7 tbsp desi ghee

  • 1 cup dry fruits (almonds, cashews, pistachios)

  • 1/4 cup makhana (foxnuts)

  • 1/4 cup dried coconut flakes

  • 1/2 tsp cardamom powder

  • 1/2 tsp dry ginger powder

  • 1/2 cup jaggery or powdered sugar

  • 1 tbsp kamarkas (Palash tree gum)

  • 1/2 tsp ajwain (carom seeds)

  Steps:

  1. Roast the flour: Heat ghee in a pan and roast wheat flour and semolina for 10-12 minutes until golden.

  2. Prepare the kamarkas: Roast the kamarkas in a little ghee until it turns red. Set it aside to cool.

  3. Roast dry fruits and makhana: In a separate pan, roast the dry fruits, makhana, and coconut flakes. Let cool.

  4. Grind dry fruits: Grind half of the roasted dry fruits and kamarkas coarsely.

  5. Combine ingredients: In a large mixing bowl, mix the roasted flour mixture, roasted dry fruits, kamarkas, cardamom, ginger powder, and ajwain.

  6. Add sweetener: Once cooled, add jaggery or powdered sugar and mix well.

  Benefits: Kamarkas provide nourishment for new mothers, aiding in recovery and improving strength and stamina.

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  5. Vegan Panjiri

  Replace Ghee with Coconut Oil for a Vegan-Friendly Version
  For a vegan version of Panjiri, replace ghee with coconut oil. Here’s how to make Vegan Panjiri:

  Ingredients:

  • 2 cups whole wheat flour

  • 1 cup semolina (suji)

  • 6-7 tbsp coconut oil

  • 1 cup dry fruits (almonds, cashews, pistachios)

  • 1/4 cup makhana (foxnuts)

  • 1/4 cup dried coconut flakes

  • 1/2 tsp cardamom powder

  • 1/2 tsp dry ginger powder

  • 1/2 cup jaggery or powdered sugar

  • 1/2 tsp ajwain (carom seeds)

  Steps:

  1. Roast the flour: Heat coconut oil in a pan and roast wheat flour and semolina for 10-12 minutes until golden.

  2. Roast dry fruits and makhana: In another pan, roast the dry fruits, makhana, and coconut flakes. Let cool.

  3. Grind dry fruits: Grind the roasted dry fruits coarsely and set aside.

  4. Combine ingredients: In a large mixing bowl, combine the roasted flour mixture, roasted dry fruits, cardamom, ginger powder, and ajwain.

  5. Add sweetener: Once cooled, add jaggery or powdered sugar and mix well.

  Benefits: The coconut oil provides a subtle coconut flavor and healthy fats, making it a suitable option for those following a vegan diet.

How to Serve:

• Enjoy 1–2 tbsp of Panjiri with warm milk for a comforting breakfast.

• Serve it as a festive prasad during Janmashtami or other religious occasions.

• It also makes a great winter snack for both children and the elderly.

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Final Thoughts:

Panjiri is more than just a winter food—it’s a superfood rooted in Indian tradition, offering nourishment, warmth, and strength. With its rich flavor and numerous health benefits, it’s perfect for keeping the cold at bay, aiding in postpartum recovery, and strengthening your immune system.

Make Panjiri this season, enjoy the warmth, and embrace the health benefits it brings to your body and soul. Let this family recipe bring comfort to your home.

Let Me Know What You Think! Tried this Panjiri recipe or made your own variation? Drop a comment below to bitebash! I’d love to hear your experience.

Frequently Asked Questions (FAQs) About Panjiri

1. What is Panjiri made of?
Panjiri is made from whole wheat flour, semolina (suji), desi ghee, dry fruits, coconut, edible gum (goond), and spices like cardamom and ginger. Sweetened with jaggery or sugar.

2. Is Panjiri good for health?
Yes! Panjiri improves digestion, builds immunity, and keeps the body warm. It’s rich in nutrients like good fats, protein, and essential minerals.

3. Can I eat Panjiri every day?
Yes, 1–2 tablespoons a day is healthy during winter. It provides energy and warmth but should be consumed in moderation.

4. What is Gondh Panjiri?
Gondh Panjiri contains edible gum (goond), known for strengthening bones and joints. It’s ideal for postpartum and winter nutrition.

5. Is Panjiri safe during pregnancy and postpartum?
Yes, traditionally Panjiri is given after delivery to aid recovery. However, always consult a doctor before adding it to a pregnancy diet.

6. How long does homemade Panjiri last?
Up to 4 weeks when stored in an airtight container in a cool, dry place.

7. Can I make Panjiri gluten-free?
Yes, by using millet flour or gram flour instead of wheat flour.

8. Can I make vegan Panjiri?
Yes, just replace ghee with coconut oil.

9. How is Panjiri different from a Ladoo?
Panjiri is a dry, crumbly mix while Ladoo Panjiri is shaped into small balls.

10. When is the best time to eat Panjiri?
Best enjoyed in the morning with warm milk or as a mid-morning snack during winter.

Also try Homemade Pistachio Kunafa Chocolate Bar https://bitebash.com/chocolate-kunafa-pistachio-bars-with-homemade-pistachio-butter/