Panjeeri | Panjiri:

Name: Panjeeri | Panjiri:
Cuisine: British
Ingredients: 1/2 cup almonds; 1/2 cup cashews; 1/2 cup walnuts; 1/2 cup lotus seeds (phool makhana) (optional); 1/2 cup melon seeds (charmagaz); 1/2 cup flakes or desiccated coconut; 1/2 cup oats; 1/2 cup sesame seeds; 1/4 cup sunflower seeds; 1/4 cup pumpkin seeds; 1/2 cup edible gum (optional); 2 Tbsp whole flaxseeds; 1/4 cup raisins; 1 cup semolina fine (sooji); 1/2 cup + 2 Tbsp Ghee, or as needed; 1/2 cup white sugar, brown sugar, powdered (run through a grinder till powdery) choice

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Panjiri is a #nutritional supplement to nurish and #strengthen the body. Specially recommended for new #mothers/nursing mothers and growing children. Consume 2-3 Tbsp at a time, overeating may lead to indigestion.

A #delicious, #healing and #warming nut and seed medley #traditionally made for post partum recovery, general health and in the winter seasons.
#panjiri #nuts #seeds #winter #healthy #supplement #Autumn #HeartWarming #Snack

Lubna’s Kitchen @lubnaskitchen

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Ingredients

1/2 cupalmonds
1/2 cupcashews
1/2 cupwalnuts
1/2 cuplotus seeds (phool makhana) (optional)
1/2 cupmelon seeds (charmagaz)
1/2 cupflakes or desiccated coconut
1/2 cupoats
1/2 cupsesame seeds
1/4 cupsunflower seeds
1/4 cuppumpkin seeds
1/2 cupedible gum (optional)
2 Tbspwhole flaxseeds
1/4 cupraisins
1 cupsemolina fine (sooji)
1/2 cup+ 2 Tbsp Ghee, or as needed
1/2 cupwhite sugar, brown sugar, powdered (run through a grinder till powdery) choice

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Steps

1

Heat 2 tbsp of ghee in a pot or pan. Use a slotted spoon to fry and remove all the following ingredients, making sure to stir them often as they are frying.
2

Start by frying the almonds over a medium/low heat. Fry these until they are dark brown and fragrant. Remove with a slotted spoon and set aside in a large bowl.
3

Add the cashews into the ghee. Fry until golden brown and fragrant. Set aside in the large bowl alongside the almonds.
4

Add the walnuts into the ghee. Fry until darkening in colour and fragrant. Set aside with the other nuts.
5

Add the lotus seeds (phool makhana) to the ghee. These absorb a lot of ghee. (add more ghee if required) Fry until they change colour. To check for doneness, you can try one. Once it's crunchy and not like popcorn, it's done. Set aside with the other nuts.
6

Add the melon seeds to the ghee. Fry until golden and fragrant. Set aside with the other nuts
Add the coconut to the ghee. This will begin to brown VERY quickly. Remove and set aside with the other nuts.
7

Add the oats to the ghee. Fry until golden brown - this takes about ten minutes. Remove and set aside with the other nuts
Add the sesame seeds Fry until golden brown and fragrant. Remove and set aside with the other nuts.
8

Add the sunflower seeds,pumpkin seeds, flaxseeds Fry until darkening and fragrant. Remove and set aside with the other nuts.
9

Add the edible gum (gond) to the ghee. Fry these until they become puffy and stop spluttering. IF THESE TURN VERY HARD, DO NOT ADD THESE TO THE NUT MIXTURE AND OMIT THEM.
10

Add the raisins to the ghee. Fry till they swell - this happens VERY quickly. Remove and set these in a SEPARATE bowl from the other nuts.
11

Heat 1/2 cup ghee in a pan and Add the semolina (sooji) to the ghee. Fry this well, medium low heat stirring often until it becomes dark and fragrant. This can take upto 12 minutes.
12

Remove and set this aside with the raisins
Transfer the large bowl of nuts and seeds to a food processor and grind the mixture coarsely
Stir in the fried raisins, semolina and powdered sugar. You can adjust the sugar to taste.
13

Enjoy this panjeri with tea or warm milk.
✅Notes:
1. Store in an air-tight container in a cool place. This has a rather long shelf life, but ideally consume within 4-6 weeks.
2. You can add your own favourite nuts & seeds as well.  3. If some nuts and seeds you don’t like it so skip them as well and add your favourite.