Panjiri

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

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Ingredients and types of food

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See also:

Etiquette Indian chefs Cookbook: Cuisine of India

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Panjiri is a Punjabi dish, made from whole wheat flour fried in sugar and ghee, heavily laced with dry-fruits and herbal gums, is usually eaten in the winters to ward off cold. Panjiri is normally given to nursing mothers. It is considered Hot Food to help with the production of breast milk.

Contents 1 Ingredients 2 Method to cook 3 See also 4 References 5 External Links

[edit] Ingredients

• Atta (whole wheat flour)
• Ghee
• Chaar magaz
• Sugar
• Almond

[edit] Method to cook

Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).Remove with a slotted spoon, and grind in a blender, very fine. In the same ghee, fry the makhana till brown, remove and fry almonds and then the magaz. Roast the atta and ajwain in the remaindered ghee till a light brown (over low heat). Remove from heat, mix in the almonds, magaz, sonth, makahana and gond and leave to cool. When cool, mix in the sugar and serve or store.

[edit] See also

• Punjabi cuisine
• Indian cuisine

[edit] References

• Panjiri

[edit] External Links

• Breast Feeding