Food talk
Sweet revitaliser
Pushpesh Pant

Prescribed for lactating mothers to recover from labour of delivery, panjiri has intrigued us since childhood. In some homes it is the main prasad item on Krishna janmashtami. In north mothers sent it for daughters and mothers-in-law prepared it for their bahu. Those infirm in body can consumed it with a glass of kesar-fortified milk. Panjiri is believed to have a garam taseer. Each family guarded its recipe zealously. Grandmother rolled large pinnis but mother and mausis served it in the form of a rough barfi. This is the recipe we share with our readers.

Panjiri

Ingredients
Makhana 100g
Char magaz 50g
Kishmish 50g
Seedless dates 50g
Kaju 50g
Akhrot (walnut kernels) 50g
Badam 50g
Pista 25g
Goond (edible glue resin crystals) 50g
Haldi (ground fresh at home) 50g
Ghee 50 ml
Khoya (crumbled) 50g
Shakkar (Brown sugar boora) 50g
Saunth 50g
(dried ginger powdered freshly)
Grated coconut 25g
Pipli 25g
Saunf seeds 1 tsp

Method
Heat ghee in a thick-bottomed pan. Lightly stir-fry makhana, nuts and goond separately; keep aside. Lightly fry haldi, pipli and coconut, all separately. Grind these to a coarse paste in blender, adding little lukewarm milk if required. Crumble khoya in this mixture. Prepare a 'thin' syrup boiling sugar and water together. Pour it into the paste. Add dried fruits and char magaj seeds. Sprinkle the coarsely pounded and chopped nuts and mix to blend. Grease a thali with a little ghee and spread the mixture evenly in a thick layer. Pat smooth and cool. Cut into square or diamonds.





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