Vikipft at 03:09, 28 March 2026

2026-03-28T03:09:48Z

->M.Bitton: Reverted 1 edit by 43.224.156.107 (talk) to last revision by Arimaboss

2021-11-12T12:09:23Z

Reverted 1 edit by 43.224.156.107 (talk) to last revision by Arimaboss

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{{Infobox food
| name = Panjiri
| image = [[File:Panjeeri..JPG|300px|Panjeeri]]
| caption =
| alternate_name =Kasaar <ref>{{cite web | title=Rajpal Hindi Shabdkosh | date=2 August 2021 | url=
https://books.google.co.in/books?id=tmksYDDN_voC&pg=PA155&dq=%E0%A4%95%E0%A4%B8%E0%A4%BE%E0%A4%B0+%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80&hl=en&sa=X&ved=2ahUKEwjY_IKChpLyAhXNzjgGHYU3CiUQ6AEwAHoECAwQAw#v=onepage&q=%E0%A4%95%E0%A4%B8%E0%A4%BE%E0%A4%B0%20%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80&f=false}}</ref>
| country = [[Punjab region]]<ref name=obrien/><ref name=packer>{{cite journal |last1=Kaur |first1=H. |title=Nutritive value of some commonly used deep fat fried products |journal=Indian Food Packer |date=1990 |volume=50 |issue=6 |page=68 |url=https://www.google.com/books/edition/Indian_Food_Packer/uBlNAAAAYAAJ?hl=en&gbpv=1&bsq=panjiri+punjabi&dq=panjiri+punjabi&printsec=frontcover |quote=The nutritive value of ''Panjiri'', ''Khoa-pinni'' and ''Dal-pinni'' which are the important traditional cooked recipes of Punjab... }}</ref><ref name=devalla/><ref name=verma/>
| creator =
| course = [[Dessert]]
| type =
| served =
| main_ingredient = [[Whole-wheat flour]], [[sugar]], [[ghee]], [[dried fruit]]s, herbal gums
| variations =
| calories =
| other =
}}
'''Panjiri''' is a [[North India]]n dish originating in Punjab.<ref name=packer/><ref name=devalla/><ref name=verma/> It is made from [[whole-wheat flour]] fried in [[sugar]] and [[ghee]], heavily laced with [[dried fruit]]s and [[Natural gum|herbal gums]].<ref name=obrien/> It is eaten by women after giving birth<ref name=crooke/> as a nutritional supplement, to promote healing and lactation, or eaten in general in the winters to ward off cold.<ref name=obrien>{{cite book |last1=O'Brien |first1=Charmaine |title=The Penguin Food Guide to India |date=2013 |publisher=Penguin Books Limited |location=New York |isbn=9789351185758 |page=32 |url=https://www.google.com/books/edition/The_Penguin_Food_Guide_to_India/BGhBAgAAQBAJ?hl=en&gbpv=1&dq=panjiri+punjabi&pg=PT40&printsec=frontcover |quote=Panjiri is a Punjabi sweet made of wheat flour or semolina cooked in ghee to which sugar, dried fruits, and natural gum are added.... These are eaten during winter to ward off cold weather ills and also given to women who are breastfeeding.}}</ref> Its usage is culturally and traditionally meaningful.

It is consumed in North Indian states of Punjab,<ref name=obrien/><ref name=packer>{{cite journal |last1=Kaur |first1=H. |title=Nutritive value of some commonly used deep fat fried products |journal=Indian Food Packer |date=1990 |volume=50 |issue=6 |page=68 |url=https://www.google.com/books/edition/Indian_Food_Packer/uBlNAAAAYAAJ?hl=en&gbpv=1&bsq=panjiri+punjabi&dq=panjiri+punjabi&printsec=frontcover |quote=The nutritive value of ''Panjiri'', ''Khoa-pinni'' and ''Dal-pinni'' which are the important traditional cooked recipes of Punjab... }}</ref><ref name=devalla>{{cite web |last1=Devalla |first1=Rani |title=Traditional Punjabi dish for pregnant women |url=https://www.thehindu.com/todays-paper/tp-national/tp-andhrapradesh/traditional-punjabi-dish-for-pregnant-women/article4940178.ece |website=thehindu.com |date=July 22, 2013 |quote= A generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum (khanewala gondh), poppy seeds and fennel seeds (saunf) get into the traditional dish of Punjabis 'panjiri'...}}</ref><ref name=verma>{{cite web |last1=Verma |first1=Abhinav |title=Culinary nostalgia: Decoding the magic of pinni and panjiri, right out of grandma’s kitchen |url=https://www.hindustantimes.com/more-lifestyle/culinary-nostalgia-decoding-the-magic-of-nani-ke-hath-ki-pinni-and-panjiri/story-z3mpoKE9cEPW4rfJltbOrK.html |website=hindustantimes.com |access-date=3 June 2021 |quote=Here’s an ode to the sweet classics, which have been the cornerstones of Punjab’s culinary history.}}</ref> where it is most common,<ref name=common>{{cite book |last1= Ramanathan |first1=Lakshmy |title=For Bumpier Times: An Indian Mother's Guide to 101 Pregnancy & Childcare Practices |date=2015 |publisher=Hay House |page=68 |url=https://www.google.com/books/edition/For_Bumpier_Times/MUKwDAAAQBAJ?hl=en&gbpv=1&dq=panjiri+punjab&pg=PT68&printsec=frontcover |quote=Panjiri - This is more common in parts of Punjab such as Kapurthala. |isbn=9788189988920}}</ref><ref name=jan/> Haryana,<ref>{{Cite book|url=https://books.google.co.in/books?id=LBJWAAAAYAAJ&dq=Haryana+Panjiri&focus=searchwithinvolume&q=+Panjiri|title=Haryana District Gazetteers: Ambala district gazetteer, 1883-84|date=1998|publisher=Gazetteers Organisation, Revenue Department, Haryana|language=en}}</ref><ref>{{Cite book|last=Singh|first=K. S.|url=https://books.google.co.in/books?id=KhIwAQAAIAAJ&dq=Haryana+Panjiri&focus=searchwithinvolume&q=Panjiri|title=Haryana|date=1994|publisher=Anthropological Survey of India by Manohar Publishers|isbn=978-81-7304-091-7|language=en}}</ref> Rajasthan,<ref>{{Cite book|last=लाल़स|first=सीतारांम|url=https://books.google.co.in/books?id=sm1OAAAAYAAJ&dq=rajasthani+panjiri&focus=searchwithinvolume&q=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+|title=राजस्थांनी सबद कोस: राजस्थानी हिन्दी बृहत् कोश|date=1962|publisher=Rājāsthānī Śodha Saṃsthāna|language=hi}}</ref> Gujarat<ref>{{Cite book|last=Cultures|first=Institute of Traditional|url=https://books.google.co.in/books?id=ei8oAQAAMAAJ&dq=%E0%A4%97%E0%A5%81%E0%A4%9C%E0%A4%B0%E0%A4%BE%E0%A4%A4%E0%A5%80+%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80&focus=searchwithinvolume&q=Gujarati+Panjiri|title=Bulletin of the Institute of Traditional Cultures, Madras|date=1966|publisher=University of Madras|language=en}}</ref> Jammu,<ref>{{Cite web|title=Cuisine of Jammu|url=https://www.jktdc.co.in/Cuisines-of-jammu.aspx|access-date=2021-08-02|website=www.jktdc.co.in}}</ref><ref>{{Cite web|date=2016-10-11|title=CUISINE OF DOGRAS OF JAMMU: A PERFECT EMBODIMENT OF SATTAVIC AND RAJASIC QUALITIES|url=https://jknewstoday.com/cuisine-of-dogras-of-jammu-a-perfect-embodiment-of-sattavic-and-rajasic-qualities/|access-date=2021-08-02|website=JK News Today|language=en-US}}</ref><ref>{{Cite book|last=Singh|first=K. S.|url=https://books.google.co.in/books?id=9FigAAAAMAAJ&q=jammu+Panjiri&dq=jammu+Panjiri&hl=en&sa=X&ved=2ahUKEwjhqYrh_5HyAhX2zzgGHbllA1MQ6AEwAXoECAQQAw|title=Jammu & Kashmir|last2=Pandita|first2=K. N.|last3=Charak|first3=Sukh Dev Singh|last4=Rizvi|first4=Baqr Raza|last5=India|first5=Anthropological Survey of|date=2003|publisher=Anthropological Survey of India|isbn=978-81-7304-118-1|language=en}}</ref> Himachal Pradesh,<ref>{{Cite web|last=Borah|first=Jahnabee|date=2020-08-29|title=Why Himachali cuisine is having a moment|url=https://www.livemint.com/mint-lounge/features/why-himachali-cuisine-is-having-a-moment-11598600133557.html|access-date=2021-08-02|website=mint|language=en}}</ref> Bihar, and Uttar Pradesh.<ref>{{Cite book|last=Varmā|first=Bimalā|url=https://books.google.co.in/books?id=0XcFAAAAMAAJ&dq=braj+panjiri&focus=searchwithinvolume&q=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+|title=Uttara Pradeśa kī lokakalā: bhūmi aura bhitti alaṅkaraṇa|date=1987|publisher=Jayaśrī Prakāśana|language=hi}}</ref>

== Etymology ==

The term ''panjīrī'' is composed of the elements ''panj-'', five, and ''jīrā'', spice,<ref name=crooke>{{cite book |last1=Crooke |first1=William |title=A Rural and Agricultural Glossary for the N.W. Provinces and Oudh |date=1888 |publisher=Superintendent of Government Printing |location=Calcutta |isbn=9788185326009 |page=218 |url=https://archive.org/details/dli.csl.7411/page/n223/mode/2up}}</ref> attested in earlier scriptures as ''panjīru'',<ref name=mkenglish>{{cite book |last1=Nabha |first1=Kahn Singh |title=Encyclopaedia of the Sikh Literature - Volume 3 |date=2011 |publisher=Publication Bureau, Punjabi University |location=Patiala, Punjab, India |isbn=978-81-302-0081-1 |page=674 |edition=English |url=https://archive.org/details/MahanKosh-VolumeThree/page/n673/mode/2up |author-link=Kahn Singh Nabha}}</ref><ref name=mkpunjabi>{{cite book |last1=Nabha |first1=Kahn Singh |title=Gurushabad Ratnakar Mahan Kosh - Volume 3 |date=1930 |publisher=Publication Bureau, Punjab University (2011) |location=Patiala |isbn=978-81-302-0115-3 |page=1795 |edition=Punjabi |url=https://archive.org/details/GurushabadRatnakarMahanKosh-Volume3/page/n569/mode/2up |author-link=Kahn Singh Nabha}}</ref> and ultimately from Sanskrit elements ''panch'' and ''jīraka'' with the same meaning.<ref name=mkenglish/><ref name=mkpunjabi/> They are cognate to the Hindi ''paanch'' and ''jīrā''.<ref>{{Cite book|last=Varmā|first=Rāmacandra|url=https://books.google.co.in/books?id=KtwUAQAAMAAJ&dq=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%89%E0%A4%A4%E0%A5%8D%E0%A4%A4%E0%A4%B0+%E0%A4%AD%E0%A4%BE%E0%A4%B0%E0%A4%A4&focus=searchwithinvolume&q=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+|title=Saṅkshipta Hindī śabdasāgara|date=1971|publisher=Nāgarīpracāriṇī Sabhā|language=hi}}</ref> Panjiri is prepared by roasting wheat flour in [[Ghee]] and adding dry fruits and spices like Jeera ([[cumin]]), Dhaniya ([[coriander]]), Saunth (Dry [[Ginger]] powder) etc.

==Other uses==

Panjiri is popular across north India, and is often prepared as a [[Prasāda|Prasad]] in [[Hindus|Hindu]] prayers during [[Krishna Janmashtami|Krishna Janamashtami]]<ref>{{Cite book|url=https://books.google.co.in/books?id=wUJlAAAAMAAJ&q=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%9C%E0%A4%A8%E0%A5%8D%E0%A4%AE%E0%A4%BE%E0%A4%B7%E0%A5%8D%E0%A4%9F%E0%A4%AE%E0%A5%80&dq=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%9C%E0%A4%A8%E0%A5%8D%E0%A4%AE%E0%A4%BE%E0%A4%B7%E0%A5%8D%E0%A4%9F%E0%A4%AE%E0%A5%80&hl=en&sa=X&ved=2ahUKEwiekbyK4fDwAhUzyzgGHYDgAjgQ6AEwAHoECAwQAw|title=Rājasthānī-Hindī kahāvata-kośa: Aṃ se kā taka kahāvateṃ|date=2003|publisher=Rājasthānī Granthāgāra|language=hi}}</ref><ref>{{Cite book|last=Chandra|first=Sharad|url=https://books.google.co.in/books?id=l5RjAAAAMAAJ&q=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%9C%E0%A4%A8%E0%A5%8D%E0%A4%AE%E0%A4%BE%E0%A4%B7%E0%A5%8D%E0%A4%9F%E0%A4%AE%E0%A5%80&dq=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%9C%E0%A4%A8%E0%A5%8D%E0%A4%AE%E0%A4%BE%E0%A4%B7%E0%A5%8D%E0%A4%9F%E0%A4%AE%E0%A5%80&hl=en&sa=X&ved=2ahUKEwiekbyK4fDwAhUzyzgGHYDgAjgQ6AEwAXoECAUQAw|title=To kyā?|date=2001|publisher=Neśanala Pabliśiṅga Hāusa|isbn=978-81-214-0468-6|language=hi}}</ref><ref>{{Cite book|url=https://books.google.co.in/books?id=qwAwAQAAMAAJ&q=panjiri+janmashtami&dq=panjiri+janmashtami&hl=en&sa=X&ved=2ahUKEwjF5MCA5PDwAhUPyzgGHb84A0IQ6AEwAHoECAQQAw|title=Indian Literature|date=2006|publisher=Sahitya Akademi.|language=en}}</ref><ref>{{Cite web|date=2020-08-11|title=Easy traditional Panjiri recipes for Janmashtami|url=https://timesofindia.indiatimes.com/life-style/food-news/easy-traditional-panjiri-recipes-for-janmashtami/photostory/77464940.cms|access-date=2021-08-02|website=The Times of India|language=en}}</ref><ref name=jan>{{Cite web|date=2020-08-09|title=Janmashthmi 2020: Why is Panjiri so popular in Janmashtmi?|url=https://timesofindia.indiatimes.com/life-style/food-news/why-is-panjiri-so-popular-in-janmashtmi/photostory/77432644.cms|access-date=2021-08-02|website=The Times of India|language=en}}</ref><ref>{{Cite web|last=Desk|first=India TV News|date=2019-08-22|title=Janmashtami 2019: Special traditional dishes and desserts to offer on Lord Krishna's birthday|url=https://www.indiatvnews.com/lifestyle/food-janmashtami-2019-special-traditional-dishes-and-desserts-to-offer-to-lord-krishna-on-his-birthday-544026|access-date=2021-08-02|website=www.indiatvnews.com|language=en}}</ref> and [[Satyanarayan Puja]].<ref>{{Cite book|last=Pandey|first=Indu Prakash|url=https://books.google.co.in/books?id=9doJAQAAIAAJ&q=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%B8%E0%A4%A4%E0%A5%8D%E0%A4%AF%E0%A4%A8%E0%A4%BE%E0%A4%B0%E0%A4%BE%E0%A4%AF%E0%A4%A3&dq=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%B8%E0%A4%A4%E0%A5%8D%E0%A4%AF%E0%A4%A8%E0%A4%BE%E0%A4%B0%E0%A4%BE%E0%A4%AF%E0%A4%A3&hl=en&sa=X&ved=2ahUKEwjdsLDY4PDwAhWMyjgGHa4WCAEQ6AEwAXoECAQQAw|title=Avadhī kahāvateṃ|date=1977|publisher=Racanā Prakāśana|language=hi}}</ref><ref>{{Cite book|last=Sadaiv|first=Shashikant|url=https://books.google.co.in/books?id=eomDDwAAQBAJ&pg=PT70&dq=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80+%E0%A4%B8%E0%A4%A4%E0%A5%8D%E0%A4%AF%E0%A4%A8%E0%A4%BE%E0%A4%B0%E0%A4%BE%E0%A4%AF%E0%A4%A3&hl=en&sa=X&ved=2ahUKEwjdsLDY4PDwAhWMyjgGHa4WCAEQ6AEwA3oECAYQAw#v=onepage&q=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A5%80%E0%A4%B0%E0%A5%80%20%E0%A4%B8%E0%A4%A4%E0%A5%8D%E0%A4%AF%E0%A4%A8%E0%A4%BE%E0%A4%B0%E0%A4%BE%E0%A4%AF%E0%A4%A3&f=false|title=Vrat-Upvas Ke Dharmik Aur Vaigyanik Adhar|date=101-01-01|publisher=Prabhat Prakashan|isbn=978-93-87980-55-6|language=hi}}</ref>

==Ingredients==
* Atta ([[whole wheat flour]]) or sooji can also be used
* [[Ghee]]
* Chaar magaz (melon seeds)
* [[Sugar]]
* [[Almond]]
* Powdered edible gum crystals (gondh)
* Flame-of-the-forest (kamarkas)
* Fennel seeds (Saunf)
* puffed lotus seeds (makhane)
* carom seeds (ajwain)
* powdered cardamom seeds (elaichi)
* powdered dried ginger powder (saunth)
* walnut (akhrot)
* Figs (anjeer)
* unsalted pistachio nuts (pista)
* powdered sugar (boora)

==Cooking method==
* Heat 500 gm ghee in a heavy bottomed kadai.
* Fry all the dry fruits one by one till they turn golden brown, first almonds, then cashew nuts, walnuts, pistachio nuts, lotus seeds, and lastly, melon seeds. Keep them aside.
* In the same ghee, fry the kamarkas, and keep them aside as well.
* Next, roast the grated coconut and keep it aside.
* Now, coarsely grind all the fried dry fruits, except the melon seeds. Mix the dry fruits, roasted coconut and melon seeds together in a large pan and keep aside. Grind the kamarkas into fine powder and keep them aside as well.
* Heat the remaining ghee and roast flour over medium heat till the colour of the flour changes to golden brown and the ghee starts separating.
* Turn down the flame at this point and sprinkle in powdered gum crystals. Keep stirring the mixture until the crystals puff up and the spluttering stops.
* Add the powdered saunth and ajwain to the roasted flour and stir the whole mixture until all the ingredients are well blended.
* Turn off the flame. Keep on stirring the mixture for another 5–10 minutes.
* Now add the dry fruits, magaz, sugar and kamarkas to the roasted flour and mix well. Transfer the mixture to a large dish or tray and let cool.
* Store the mixture in an airtight container.

==See also==
*[[Satyanarayan Puja]]
*[[Krishna Janmashtami|Krishna Janamashtami]]
*[[North Indian cuisine|North Indian Cuisine]]
*[[Indian cuisine]]

==References==
{{Reflist}}
* [http://www.sailusfood.com/2016/01/21/panjiri-recipe/ Panjiri]

{{Indian dishes}}
{{Pakistani dishes}}

[[Category:Punjabi cuisine]]
[[Category:Indian desserts]]
[[Category:Punjabi culture]]

Panjiri - Revision history

Vikipft at 03:09, 28 March 2026

->M.Bitton: Reverted 1 edit by 43.224.156.107 (talk) to last revision by Arimaboss