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{{Short description|Traditional Indian Ayurvedic sweet}}
{{Infobox food
{{Infobox food
| name            = Panjiri
| name            = Panjiri
| image            = [[File:Panjeeri..JPG|300px|Panjeeri]]
| image            = [[File:Panjeeri..JPG|300px|Panjeeri]]
| caption          =  
| caption          =  
| alternate_name  =Kasaar <ref>{{cite web | title=Rajpal Hindi Shabdkosh | date=2 August 2021 | url=
| alternate_name  = Kasaar<ref>{{cite book | title=Rajpal Hindi Shabdkosh | date=2 August 2021 | isbn=9788170280866 | url=https://books.google.com/books?id=tmksYDDN_voC&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&pg=PA155| last1=Bahri | first1=Hardev | publisher=Rajpal & Sons }}</ref>
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          = [[India]]
| 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          =  
| creator          =  
| course          = [[Dessert]]
| course          = [[Dessert]]
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| other            =  
| 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.
'''Panjiri''' is a<ref name=":1">{{Cite book |last=Peter |first=K. V. |url=https://books.google.com/books?id=VRWkAgAAQBAJ&dq=Panchajiraka&pg=PA211 |title=Handbook of Herbs and Spices: Volume 2 |date=2004-03-23 |publisher=Elsevier |isbn=978-1-85573-835-5 |language=en |quote=In puerperal diseases such as fever, loss of appetite and disordered secretions after delivery, the following preparation called panchajiraka paka is used.}}</ref><ref>{{Cite web |last=SONI |first=JAYANTI |title=Recipe: Jayanti's Magical Dhaniya Panjiri |url=https://www.rediff.com/getahead/report/recipe-jayantis-magical-dhaniya-panjiri/20240605.htm |access-date=2025-02-15 |website=Rediff |language=en |quote=A powdery Indian sweet with panj (from panch) or five key elements, it is derived from the Sanskrit word panchajīraka that siginifies an Ayurvedic concoction.}}</ref> sweet dish from [[India]]<ref name=":2" /><ref>{{Cite book |last=Malik |first=Abdul|pages=419 |url=https://books.google.com/books?id=andTEAAAQBAJ&dq=panjiri+pakistan&pg=PA419 |title=Microbial Biofertilizers and Micronutrient Availability The Role of Zinc in Agriculture and Human Health |date=2021
|publisher=Springer International Publishing|isbn=978-3-030-76609-2 |language=en |quote=It is a staple from Punjab region of Pakistan and India}}</ref><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><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://books.google.com/books?id=BGhBAgAAQBAJ&dq=panjiri+punjabi&pg=PT40 |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> which is specially prepared for [[Krishna Janmashtami]]<ref name=":3" /><ref name=":4" /><ref name="jan" /> festival. The sweet panjiri evolved from an Ayurvedic preparation called ''Panchajīraka''.<ref name=":1" />


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 derived from [[Sanskrit]] word ''panchajīraka''<ref name=":0">{{Cite book |last=Lingham) |first=Durgadas (Rodney |url=https://books.google.com/books?id=O25EAwAAQBAJ&dq=panchajeeraka&pg=PA130 |title=Foundations of Ayurveda: Ancient Indian Medical Knowledge for Modern-Day Problems |date=2013-05-24 |publisher=Lulu.com |isbn=978-1-4477-7049-7 |language=en}}</ref> which is an [[Ayurveda|Ayurvedic]] preparation. The term ''panchajīraka'' is ultimately from Sanskrit elements ''panch'' (five) and ''jīraka'' (cumin or herbal ingredients here).<ref>{{Cite book|last=Varmā|first=Rāmacandra|url=https://books.google.com/books?id=KtwUAQAAMAAJ&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), saunf (fennel) etc. Alternatively, the term ''panjeri'' is also used in [[Rajasthani language|Rajasthani]] dialects.<ref name=":6" />Similarly, term ''pañjarī'' is used in [[Marathi language|Marathi]] and [[Gujarati language|Gujarati]] languages. As per ''The Molesworth Marathi and English Dictionary, Pañjarī'' is sweetmeat composed of five ingredients, viz. ginger, coriander, ''ōṃvā'' or Ajwaen, pepper (or cocoanut), and sugar. Distributed on birthdays of ''Kṛṣṇa'' & ''Rāma'' and of children.<ref>{{Cite web |last=Molesworth |first=J. T. (James Thomas) |date=1857 |title=A dictionary, Marathi and English. 2d ed., rev. and enl |url=https://dsal.uchicago.edu/cgi-bin/app/molesworth_query.py?qs=%E0%A4%AA%E0%A4%82%E0%A4%9C%E0%A4%B0%E0%A5%80&searchhws=yes |access-date=2024-04-25 |website=dsal.uchicago.edu |quote=}}</ref>


== Etymology ==
==Regions of use==
Panjiri is consumed in [[India|Indian]] states of [[Jammu division|Jammu]],<ref name=":2">{{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 |quote=Jammu is famous all over India for Chocolate Barfi, Sund Panjeeri, Patisa and Rajma}}</ref><ref>{{Cite book|last1=Singh|first1=K. S.|url=https://books.google.com/books?id=9FigAAAAMAAJ&q=jammu+Panjiri|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 |quote=One of them, called panjiri, is a nourishing mix of Himachali grains and nuts, akin to muesli, and can double up as a snack or breakfast item. }}</ref> [[Punjab, India|Punjab]],<ref>{{Cite book |last=Malik |first=Abdul |url=https://books.google.com/books?id=andTEAAAQBAJ&dq=panjiri+pakistan&pg=PA419 |title=Microbial Biofertilizers and Micronutrient Availability The Role of Zinc in Agriculture and Human Health |date=2021 |publisher=Springer International Publishing |pages=419 |isbn=9783030766092 |language=en |quote=It is a staple from Punjab region of Pakistan and India}}</ref> [[Haryana]],<ref>{{Cite book|url=https://books.google.com/books?id=LBJWAAAAYAAJ&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.com/books?id=KhIwAQAAIAAJ&q=Panjiri|title=Haryana|date=1994|publisher=Anthropological Survey of India by Manohar Publishers|isbn=978-81-7304-091-7|language=en}}</ref> [[Rajasthan]], [[Gujarat]],<ref>{{Cite book|last=Cultures|first=Institute of Traditional|url=https://books.google.com/books?id=ei8oAQAAMAAJ&q=Gujarati+Panjiri|title=Bulletin of the Institute of Traditional Cultures, Madras|date=1966|publisher=University of Madras|language=en}}</ref> [[Maharashtra]], [[Bihar]], [[Uttarakhand]] and [[Uttar Pradesh]]. It is known by the name ''Panchjeeraka Gudam'' in [[South India|Southern Indian]] states.<ref>{{Cite book |last=Lingham |first=Rodney |url=https://books.google.com/books?id=7qGNBQAAQBAJ&dq=panchajeeraka&pg=PA263 |title=Aushadh Rahasya: The Secret of Ayurvedic Herbs and Disorders of the Mind |date=2013-05-29 |publisher=Lulu.com |isbn=978-1-304-08378-4 |language=en |quote=Pancha-Jeeraka Guda Post-natal care for mothers}}</ref>


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.
==Cultural uses==


==Other uses==
Panjiri is traditionally prepared in the entire Northern, Central and Western India, and is often prepared as a [[Prasāda|Prasad]] in [[Hindus|Hindu]] prayers during [[Krishna Janmashtami|Krishna Janamashtami]]<ref name=":6">{{Cite book|url=https://books.google.com/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|title=Rājasthānī-Hindī kahāvata-kośa: Aṃ se kā taka kahāvateṃ|date=2003|publisher=Rājasthānī Granthāgāra|language=hi}}</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 |quote=Panjiri is one of the quintessential delights of Krishna Janmashtmi bhog. It is offered to Lord Krishna, the eighth avatar of Lord Vishnu on the occasion of his birth anniversary. }}</ref> [[Satyanarayan Puja]].<ref>{{Cite book|last=Pandey|first=Indu Prakash|url=https://books.google.com/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|title=Avadhī kahāvateṃ|date=1977|publisher=Racanā Prakāśana|language=hi}}</ref><ref>{{Cite book|last=Sadaiv|first=Shashikant|url=https://books.google.com/books?id=eomDDwAAQBAJ&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&pg=PT70|title=Vrat-Upvas Ke Dharmik Aur Vaigyanik Adhar|date=2020 |publisher=Prabhat Prakashan|isbn=978-93-87980-55-6|language=hi}}</ref> and [[Bhagavata Purana|Bhagavata Purana Katha]].<ref name=":5">{{Cite web |date=2012-01-19 |title=Panchamrit Panjiri Prasad |url=https://nishamadhulika.com/en/330-panchamrut-panjiri-prasad.html |access-date=2023-04-19 |website=Indian Vegetarian Recipes in Hindi {{!}} NishaMadhulika.com |language=Hindi |quote=Panchamrit Panjeeri Prasad is distributed after Satyanarayan Katha, Bhagwad Puja, Krishna Janmashthami. It is also known as Charanamrit or Charanamrut. It is called Panchamrit because it is made by mixing 5 ingredients together}}</ref> The [[Braj Region|Braj region]] in Uttar Pradesh is specially known for its traditional Panjiri prepared during Krishna Janamashtami festival.<ref name=":3">{{Cite web |date=2013-08-28 |title=Braj decked up for Janmashtami |url=https://www.deccanherald.com/content/353764/braj-decked-up-janmashtami.html |access-date=2023-04-19 |website=Deccan Herald |language=en |quote=Preparations for Wednesday’s Krishna Janmashtami, the birthday of Lord Krishna, have reached a crescendo in the whole of Braj region of Uttar Pradesh... Special pakwans (dishes), laddoos, dry fruits, panjeeri, panchamrit are being prepared. Most people fast and eat only after the midnight birth of Krishna.}}</ref> In [[Braj Cuisine|Braj culinary tradition]], Panjiri is prepared as a special bhog to commemorate birth of Lord Krishna.<ref>{{Cite book |last=Srivatsa |first=Indira |url=https://books.google.com/books?id=NssSEQAAQBAJ&dq=panjiri+braj&pg=PA16 |title=A TO Z INDIA - AUGUST 2024 |date=2024-07-06 |publisher=A TO Z INDIA |language=en |quote=Panjiri is offered to Lord as special offerings and special prayers are held for devotees. Next day after Janamashtami, Nandutsav is celebrated in Braj in all temples and houses}}</ref> Apart from this, Panjiri is also prepared as an offering to [[Deva (Hinduism)|Devtas]] on occasions like Shanti Puja,  [[Havan]], [[Thrayodashi|Trayodashi Vrats]], [[Navratri|Navratri Vrats]], [[Dussehra]], Janamdivas (birthdays) and other events in the [[Panchang]], i.e. Hindu Lunisolar calendar.<ref name=":4">{{Cite web |last=Amrita |date=2018-04-20 |title=Panjiri (Prasad for Indian Pooja) |url=http://thefoodsamaritan.com/panjiri-prasad-for-indian-pooja/ |access-date=2023-04-22 |website=The Food Samaritan |language=en-US |quote=Panjiri is one of the Prasad (food offered to Gods and then distributed between the devotees) items which is prepared for Pooja (the Indian prayer sessions) Havan as well as on auspicious days....Shanti Havan, Janamashtami, Navratri, kids’ birthdays, Dussehra and for Trayodashi fasts and other events in the Indian Lunar Calendar. Also it is common within the punjabi diaspora as it has been traditionally sent to them by their families back home.}}</ref>


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>
== Variations ==


==Ingredients==
=== Phalahari dhaniya panjiri ===
* Atta ([[whole wheat flour]]) or sooji can also be used
This Panjiri is prepared using [[Dhaniya]], i.e. coriander seeds and is specifically prepared for [[Vrata|Vrat]]. The wheat flour panjiri is replaced with Dhaniya Panjiri because consuming grains is generally not allowed during fasting, hence this dish is prepared with the powder of coriander seeds, ghee, sugar, almonds and raisins.<ref>{{Cite news |title=All you need to know about dhaniya panjiri |work=The Times of India |url=https://timesofindia.indiatimes.com/life-style/food-news/all-you-need-to-know-about-dhaniya-panjiri/articleshow/70771522.cms |access-date=2023-04-19 |issn=0971-8257}}</ref>
* [[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==
=== Pushtimargiya panjiri ===
* Heat 500 gm ghee in a heavy bottomed kadai.
This special variant of Panjiri is associated with [[Pushtimarg|Pushtimarg Sampradaya]] of [[Vaishnavism]]. Panjiri forms one of the 56 dishes of the ''Chhapan Bhog'' for [[Shrinathji|Bhagwan Shrinathji]], form of Bhagwan Krishna. This Panjiri is prepared as a Naivedhya for Shrinathji. The main ingredients used include : ''Variyali'' (fennel), ''Ajmo'' (carom), ''Dhanna'' (coriander), ''sunthi'' (dry ginger), pepper flakes and ''gari'' (dry coconut).<ref>{{Cite web |title=Saroj Shah દ્વારા રેસીપી પંજરી પુષ્ટી માર્ગીય (Panjiri Pushtimarg Recipe In Gujarati) |url=https://cookpad.com/in-gu/recipes/16450013-%E0%AA%AA%E0%AA%9C%E0%AA%B0-%E0%AA%AA%E0%AA%B7%E0%AA%9F-%E0%AA%AE%E0%AA%B0%E0%AA%97%E0%AA%AF-panjiri-pushtimarg-recipe-in-gujarati |access-date=2023-04-19 |website=કૂકપૅડ |date=20 August 2022 |language=gu}}</ref>
* 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.


=== Dogra sund panjiri ===
In [[Jammu region]], a special variation of Panjiri is prepared for winter season & Janamashtami Vrat and is called ''Sund Panjiri''. This variation is prepared using lots of dry ginger powder (''sund'' in [[Dogri language|Dogri]]) and is loaded with dry fruits native to hills of Jammu division.
=== Rajasthani gond panjiri ===
In [[Rajasthan]], Panjiri or Panjeri is prepared using edible gum (also known as ''Gond'' locally). The mixture is used to prepare [[Laddu|laddus]] out of it.<ref>{{Cite web |title=Gond ke laddu Rajasthani Recipe - Recipe Gond ke laddu Rajasthani Cuisine |url=https://www.rajasthandirect.com/culture/cuisines/gond-k-laddu |access-date=2023-04-19 |website=Rajasthan Direct}}</ref>
=== Mathura's panchamrit panjiri ===
This particular variation of panjiri is prepared using atta (wheat flour) as a Prashad for ''Satyanarayan Puja''. [[Tulasi]] leaves (holy basil leaves) are also added to the mixture. It is served along with ''Charnamrit'' (a yogurt based sweet drink) and is associated with Braj region.<ref name=":5" />
=== Phool makhana panjiri ===
It is prepared using ''phool makhanas'' (foxnuts) and is specially associated with [[Bihari cuisine]].<ref>{{Cite web |date=2022-02-08 |title=How to make Makhana Panjiri |url=https://nishamadhulika.com/en/2205-how_to_make_makhana_panjiri.html |access-date=2023-04-19 |website=Indian Vegetarian Recipes in Hindi {{!}} NishaMadhulika.com |language=Hindi}}</ref>
==See also==
==See also==
*[[Satyanarayan Puja]]
*[[Satyanarayan Puja]]
*[[Krishna Janmashtami|Krishna Janamashtami]]  
*[[Krishna Janmashtami|Krishna Janamashtami]]
*[[North Indian cuisine|North Indian Cuisine]]  
*[[Malted milk]]
*[[Indian cuisine]]
*[[Horlicks]]


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


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


[[Category:Punjabi cuisine]]
[[Category:Indian desserts]]
[[Category:Indian desserts]]
[[Category:Punjabi culture]]
[[Category:Indian cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Gujarati cuisine]]
[[Category:Rajasthani cuisine]]
[[Category:Uttar Pradeshi cuisine]]
[[Category:Culture in Comilla]]
[[Category:Wheat-based drinks]]

Latest revision as of 08:39, 28 March 2026


Panjiri
Panjeeri
Alternative namesKasaar[1]
CourseDessert
Place of originIndia
Main ingredientsWhole-wheat flour, sugar, ghee, dried fruits, herbal gums

Panjiri is a[2][3] sweet dish from India[4][5][6][7] which is specially prepared for Krishna Janmashtami[8][9][10] festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.[2]

Etymology[edit | edit source]

The term panjīrī is derived from Sanskrit word panchajīraka[11] which is an Ayurvedic preparation. The term panchajīraka is ultimately from Sanskrit elements panch (five) and jīraka (cumin or herbal ingredients here).[12] Panjiri is prepared by roasting wheat flour in ghee and adding dry fruits and spices like jeera (cumin), dhaniya (coriander), saunth (dry ginger powder), saunf (fennel) etc. Alternatively, the term panjeri is also used in Rajasthani dialects.[13]Similarly, term pañjarī is used in Marathi and Gujarati languages. As per The Molesworth Marathi and English Dictionary, Pañjarī is sweetmeat composed of five ingredients, viz. ginger, coriander, ōṃvā or Ajwaen, pepper (or cocoanut), and sugar. Distributed on birthdays of Kṛṣṇa & Rāma and of children.[14]

Regions of use[edit | edit source]

Panjiri is consumed in Indian states of Jammu,[4][15] Himachal Pradesh,[16] Punjab,[17] Haryana,[18][19] Rajasthan, Gujarat,[20] Maharashtra, Bihar, Uttarakhand and Uttar Pradesh. It is known by the name Panchjeeraka Gudam in Southern Indian states.[21]

Cultural uses[edit | edit source]

Panjiri is traditionally prepared in the entire Northern, Central and Western India, and is often prepared as a Prasad in Hindu prayers during Krishna Janamashtami[13][10] Satyanarayan Puja.[22][23] and Bhagavata Purana Katha.[24] The Braj region in Uttar Pradesh is specially known for its traditional Panjiri prepared during Krishna Janamashtami festival.[8] In Braj culinary tradition, Panjiri is prepared as a special bhog to commemorate birth of Lord Krishna.[25] Apart from this, Panjiri is also prepared as an offering to Devtas on occasions like Shanti Puja, Havan, Trayodashi Vrats, Navratri Vrats, Dussehra, Janamdivas (birthdays) and other events in the Panchang, i.e. Hindu Lunisolar calendar.[9]

Variations[edit | edit source]

Phalahari dhaniya panjiri[edit | edit source]

This Panjiri is prepared using Dhaniya, i.e. coriander seeds and is specifically prepared for Vrat. The wheat flour panjiri is replaced with Dhaniya Panjiri because consuming grains is generally not allowed during fasting, hence this dish is prepared with the powder of coriander seeds, ghee, sugar, almonds and raisins.[26]

Pushtimargiya panjiri[edit | edit source]

This special variant of Panjiri is associated with Pushtimarg Sampradaya of Vaishnavism. Panjiri forms one of the 56 dishes of the Chhapan Bhog for Bhagwan Shrinathji, form of Bhagwan Krishna. This Panjiri is prepared as a Naivedhya for Shrinathji. The main ingredients used include : Variyali (fennel), Ajmo (carom), Dhanna (coriander), sunthi (dry ginger), pepper flakes and gari (dry coconut).[27]

Dogra sund panjiri[edit | edit source]

In Jammu region, a special variation of Panjiri is prepared for winter season & Janamashtami Vrat and is called Sund Panjiri. This variation is prepared using lots of dry ginger powder (sund in Dogri) and is loaded with dry fruits native to hills of Jammu division.

Rajasthani gond panjiri[edit | edit source]

In Rajasthan, Panjiri or Panjeri is prepared using edible gum (also known as Gond locally). The mixture is used to prepare laddus out of it.[28]

Mathura's panchamrit panjiri[edit | edit source]

This particular variation of panjiri is prepared using atta (wheat flour) as a Prashad for Satyanarayan Puja. Tulasi leaves (holy basil leaves) are also added to the mixture. It is served along with Charnamrit (a yogurt based sweet drink) and is associated with Braj region.[24]

Phool makhana panjiri[edit | edit source]

It is prepared using phool makhanas (foxnuts) and is specially associated with Bihari cuisine.[29]

See also[edit | edit source]

References[edit | edit source]

  1. ↑ Bahri, Hardev (2 August 2021). Rajpal Hindi Shabdkosh. Rajpal & Sons. ISBN 9788170280866.
  2. ↑ 2.0 2.1 Peter, K. V. (2004-03-23). Handbook of Herbs and Spices: Volume 2. Elsevier. ISBN 978-1-85573-835-5. In puerperal diseases such as fever, loss of appetite and disordered secretions after delivery, the following preparation called panchajiraka paka is used.
  3. ↑ SONI, JAYANTI. "Recipe: Jayanti's Magical Dhaniya Panjiri". Rediff. Retrieved 2025-02-15. A powdery Indian sweet with panj (from panch) or five key elements, it is derived from the Sanskrit word panchajīraka that siginifies an Ayurvedic concoction.
  4. ↑ 4.0 4.1 "Cuisine of Jammu". www.jktdc.co.in. Retrieved 2021-08-02. Jammu is famous all over India for Chocolate Barfi, Sund Panjeeri, Patisa and Rajma
  5. ↑ Malik, Abdul (2021). Microbial Biofertilizers and Micronutrient Availability The Role of Zinc in Agriculture and Human Health. Springer International Publishing. p. 419. ISBN 978-3-030-76609-2. It is a staple from Punjab region of Pakistan and India
  6. ↑ Crooke, William (1888). A Rural and Agricultural Glossary for the N.W. Provinces and Oudh. Calcutta: Superintendent of Government Printing. p. 218. ISBN 9788185326009.
  7. ↑ O'Brien, Charmaine (2013). The Penguin Food Guide to India. New York: Penguin Books Limited. p. 32. ISBN 9789351185758. 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.
  8. ↑ 8.0 8.1 "Braj decked up for Janmashtami". Deccan Herald. 2013-08-28. Retrieved 2023-04-19. Preparations for Wednesday's Krishna Janmashtami, the birthday of Lord Krishna, have reached a crescendo in the whole of Braj region of Uttar Pradesh... Special pakwans (dishes), laddoos, dry fruits, panjeeri, panchamrit are being prepared. Most people fast and eat only after the midnight birth of Krishna.
  9. ↑ 9.0 9.1 Amrita (2018-04-20). "Panjiri (Prasad for Indian Pooja)". The Food Samaritan. Retrieved 2023-04-22. Panjiri is one of the Prasad (food offered to Gods and then distributed between the devotees) items which is prepared for Pooja (the Indian prayer sessions) Havan as well as on auspicious days....Shanti Havan, Janamashtami, Navratri, kids' birthdays, Dussehra and for Trayodashi fasts and other events in the Indian Lunar Calendar. Also it is common within the punjabi diaspora as it has been traditionally sent to them by their families back home.
  10. ↑ 10.0 10.1 "Janmashthmi 2020: Why is Panjiri so popular in Janmashtmi?". The Times of India. 2020-08-09. Retrieved 2021-08-02. Panjiri is one of the quintessential delights of Krishna Janmashtmi bhog. It is offered to Lord Krishna, the eighth avatar of Lord Vishnu on the occasion of his birth anniversary.
  11. ↑ Lingham), Durgadas (Rodney (2013-05-24). Foundations of Ayurveda: Ancient Indian Medical Knowledge for Modern-Day Problems. Lulu.com. ISBN 978-1-4477-7049-7.
  12. ↑ Varmā, Rāmacandra (1971). Saṅkshipta Hindī śabdasāgara (in हिन्दी). Nāgarīpracāriṇī Sabhā.
  13. ↑ 13.0 13.1 Rājasthānī-Hindī kahāvata-kośa: Aṃ se kā taka kahāvateṃ (in हिन्दी). Rājasthānī Granthāgāra. 2003.
  14. ↑ Molesworth, J. T. (James Thomas) (1857). "A dictionary, Marathi and English. 2d ed., rev. and enl". dsal.uchicago.edu. Retrieved 2024-04-25.
  15. ↑ Singh, K. S.; Pandita, K. N.; Charak, Sukh Dev Singh; Rizvi, Baqr Raza; India, Anthropological Survey of (2003). Jammu & Kashmir. Anthropological Survey of India. ISBN 978-81-7304-118-1.
  16. ↑ Borah, Jahnabee (2020-08-29). "Why Himachali cuisine is having a moment". mint. Retrieved 2021-08-02. One of them, called panjiri, is a nourishing mix of Himachali grains and nuts, akin to muesli, and can double up as a snack or breakfast item.
  17. ↑ Malik, Abdul (2021). Microbial Biofertilizers and Micronutrient Availability The Role of Zinc in Agriculture and Human Health. Springer International Publishing. p. 419. ISBN 9783030766092. It is a staple from Punjab region of Pakistan and India
  18. ↑ Haryana District Gazetteers: Ambala district gazetteer, 1883-84. Gazetteers Organisation, Revenue Department, Haryana. 1998.
  19. ↑ Singh, K. S. (1994). Haryana. Anthropological Survey of India by Manohar Publishers. ISBN 978-81-7304-091-7.
  20. ↑ Cultures, Institute of Traditional (1966). Bulletin of the Institute of Traditional Cultures, Madras. University of Madras.
  21. ↑ Lingham, Rodney (2013-05-29). Aushadh Rahasya: The Secret of Ayurvedic Herbs and Disorders of the Mind. Lulu.com. ISBN 978-1-304-08378-4. Pancha-Jeeraka Guda Post-natal care for mothers
  22. ↑ Pandey, Indu Prakash (1977). Avadhī kahāvateṃ (in हिन्दी). Racanā Prakāśana.
  23. ↑ Sadaiv, Shashikant (2020). Vrat-Upvas Ke Dharmik Aur Vaigyanik Adhar (in हिन्दी). Prabhat Prakashan. ISBN 978-93-87980-55-6.
  24. ↑ 24.0 24.1 "Panchamrit Panjiri Prasad". Indian Vegetarian Recipes in Hindi | NishaMadhulika.com (in Hindi). 2012-01-19. Retrieved 2023-04-19. Panchamrit Panjeeri Prasad is distributed after Satyanarayan Katha, Bhagwad Puja, Krishna Janmashthami. It is also known as Charanamrit or Charanamrut. It is called Panchamrit because it is made by mixing 5 ingredients together{{cite web}}: CS1 maint: unrecognized language (link)
  25. ↑ Srivatsa, Indira (2024-07-06). A TO Z INDIA - AUGUST 2024. A TO Z INDIA. Panjiri is offered to Lord as special offerings and special prayers are held for devotees. Next day after Janamashtami, Nandutsav is celebrated in Braj in all temples and houses
  26. ↑ "All you need to know about dhaniya panjiri". The Times of India. ISSN 0971-8257. Retrieved 2023-04-19.
  27. ↑ "Saroj Shah દ્વારા રેસીપી પંજરી પુષ્ટી માર્ગીય (Panjiri Pushtimarg Recipe In Gujarati)". કૂકપૅડ (in ગુજરાતી). 20 August 2022. Retrieved 2023-04-19.
  28. ↑ "Gond ke laddu Rajasthani Recipe - Recipe Gond ke laddu Rajasthani Cuisine". Rajasthan Direct. Retrieved 2023-04-19.
  29. ↑ "How to make Makhana Panjiri". Indian Vegetarian Recipes in Hindi | NishaMadhulika.com (in Hindi). 2022-02-08. Retrieved 2023-04-19.{{cite web}}: CS1 maint: unrecognized language (link)
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