Panjeeri (or panjiri) is a tasty Pakistani/Indian postpartum healthy food this is best for imparting nourishment and strength to new moms. Considering that panjeeri is considered a ‘hot’ or warming food, it’s also eaten in the course of iciness to fill up and bring strength to the body.


  • Ghee, as needed
  • 2/3 cup (100 g) almonds
  • 1/2 cup (50 g) raw walnuts, pistachios, or cashews, or a combination of nuts
  • 2-3 tbsp  (25-40 g) edible gum (goond)
  • 1 1/2-2 cups (25-25 g) fox nuts (phool makhana)
  • 2/3 cup heaped (90 g) golden raisins
  • 2/3 cup (65 g) desiccated coconut
  • 1 tbsp flax seeds, optional
  • 1 tbsp (10 g) flame of forest (kamarkas)
  • 3/4 cup (150 g) fine semolina (sooji)
  • 1 cup (120 g) South Asian whole wheat Atta flour
  • 1/2 cup powdered jiggery and/or organic cane sugar, or more to taste


In a large pan, heat 1-2 tbsp ghee over medium heat and add the almonds. Roast for a few minutes until they are lightly golden. Remove the almonds with a slotted spoon, and add the walnuts or mixed nuts. Roast the walnuts for 2-3 minutes until lightly golden, then remove and set aside in the same bowl as the almonds. Be careful not to over-roast because the nuts may become bitter. Add another 1-2 tbsp of ghee, and add the edible gum crystals (goond). Roast for 4-5 minutes or until the edible gum crystals have about doubled in size. Set these aside along with the nuts (you will be grinding these together later in a food processor). Clean the pan as needed.

Add 2 tbsp of ghee, and add the fox nuts (phool makhana). Roast for 4-5 minutes and remove onto another bowl. If needed, add another tablespoon of ghee, then add the raisins and roast for 2-3 minutes until they puff up and begin to change color. Remove and set aside. Lower the heat to low-medium, add the coconut flakes and lightly toast them for about a minute or until they start to become lightly golden. Add the flax seeds to the coconut flakes, mix, and then remove and set aside. Raise the heat back up to medium and add flame of forest (kamarkas) to the pan and toast for 2-3 minutes, adding ghee if needed. Remove and add them to the large bowl. Wipe the pan to clear any remaining bits.

Add 2-3 tbsp of ghee and add the semolina. Stir the semolina, frequently at first and more continuously toward the end of roasting so that it roasts evenly. Roast for 10-12 minutes or until it turns golden. Remove from heat and set aside. Clean off the semolina and ghee from the pan. Add the whole wheat (atta) to the pan. Stir the atta, frequently at first and more continuously toward the end of roasting so that it roasts evenly. Dry-roast for at 15-17 minutes, or until the atta turns lightly golden and starts to release a nutty aroma. Remove from heat and set aside. In a food processor, add the fox nuts and process to chop until they have a coarse, crunchy consistency. Remove and set aside. Add the mixed nuts and edible gum crystals into the food processor and pulse to chop until they have the same coarse, crunchy consistency. You want these to be grainy but not fine like a powder or processed to the point of a nut-butter consistency. Remove and set aside.

In a large bowl, combine all the prepared ingredients (atta flour, semolina, fox nuts, mixed nuts & edible gum, coconut & flax seeds, flame of forest, edible gum) and mix everything well to combine. Add the powdered jaggery (and/or cane sugar) and mix it again. Taste and adjust sweetness, as desired. If you feel that the mixture is dry or hard to down, feel free to add ghee. Store in an airtight container in a cool, dry place.

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