Traditional Rajasthani Panjiri: The Postpartum & Recuperative Superfood

A nutritional powerhouse often prepared in Rajasthani households during winters or given to new mothers to speed up recovery, strengthen bones, and restore physical vitality.

Serves 10 · Time: 45 mins

Ingredients

• 2 cups coarse whole wheat flour (Atta)
• 1 cup Thaaro Pure Buffalo A1 Ghee
• 1/2 cup edible gum (Gond), crushed into tiny bits
• 1/2 cup almonds, coarsely chopped
• 1/2 cup cashews & melon seeds blend
• 1 cup organic jaggery powder (Shakkar)
• 1 tsp dry ginger powder (Saunth)
• 1 tsp green cardamom powder

Method

1. In a heavy-bottomed iron kadhai, heat half a cup of Thaaro Buffalo Ghee on medium-low flame.
2. Add the crushed Gond (edible gum) in small batches. It will puff up like popcorn. Remove and set aside.
3. In the same ghee, roast the chopped almonds, cashews, and seeds until golden. Remove and set aside.
4. Add the remaining ghee and the wheat flour to the pan. Roast on low heat continuously stirring for 20-25 minutes until the flour turns golden brown and emits an aromatic, nutty fragrance.
5. Turn off the heat. Let the mixture cool down for 5 minutes.
6. Add the fried gond, roasted nuts, dry ginger powder, cardamom powder, and jaggery powder. Mix thoroughly.
7. Cool completely and store in an airtight glass jar. Consume 2-3 tablespoons with warm milk every morning.

Tips

• Never add jaggery while the flour is boiling hot, or it will melt and turn the mixture sticky and hard.