Thursday, March 13, 2008

Panjiri - Ma ke special recipe...

Its been ages since I posted any new recipe but its great to see people still visiting this blog and some of them demanding to start the sanjha chulha again before it dies down. I have to thank bloggers like Mehak and Anks, which kept pestering me to post a new recipe and keep the chulha alive. Although, it took a nudge from one of my co-workers to start the chulha again.

One of my co-workers, who is Punjabi married to a Bengali, told me that she was pregnant with her first baby and needed the Panjiri recipe. Panjiri is a kind of sweet, dried halwa that Punjabi people usually eat as parshad but it is also said to be one food that is recommended for women to eat after Pregnancy. So, the first person I called for the recipe was my Mom and she gladly passed me her secret panjiri recipe. The method of making the recipe is same and can be found in any online site (infact Mom send me the method from some website) but its the quantity of ingredients that distinguishes one panjiri from other.

(Picture courtesy:

Panjiri is also special for me because this was my favorite parshad esp. the one from Bangla Sahib Gurudwara. I have always loved parshad, so whether it was going to the Army Gurudwara near my school to eat some everyday or stopping on the way to Shiv Mandir and buying patashe ka parshad for my sweet tooth. Anyways, without further delay here's the recipe.

Panjiri (Contributed by: My Mom)

Dedication: This recipe is dedicated to my friend Preeti (Hyderabad waali) who recently gave birth to a beautiful girl.


1. Wheat flour (atta) - 250 gms
2. Sugar powder - 750 gms
3. Desi ghee - 1kg
4. Gond - 100gms
5. Sonth powder (dried ginger powder) - 50gms
6. Makhane - 200gms
7. Suji - 100gms
8. Besan (gram flour) - 100gms


1. Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).
2. Remove with a slotted spoon, and grind in a blender, very fine.
3. In the same ghee, fry the makhanas till brown and then remove
4. Roast the atta in the remainder ghee till a light brown (over low heat).
5. Remove from heat, mix in the sonth, makhana and gond and leave to cool.
6. When cool, mix in the sugar and serve or store.


At 9:51 AM, Blogger ektaran said...


At 10:05 PM, Blogger Jyoti said...

aha! one more sanjeev kapoor coming up ;)

At 6:18 AM, Blogger Ramesh Kumar said...

Your mother forgot the dry nuts like almonds, walnut,raisins, add to the panjiri.

At 3:51 PM, Anonymous Foodista said...

Hello Ricky, If you have time will you drop by at Foodista ? We are building an online food and cooking encyclopedia ala wikipedia and i hope you can build your profile there share your recipes with us as well.

At 11:57 PM, Blogger Neha said...

u have sooji n besan too in the ingredients, but nowhere in the recipe, r they added or not???, n yep dry fruits r missing too...

At 7:57 PM, Blogger Neha said...

thanx for ur reply,

At 11:31 PM, Anonymous San Francisco Catering said...

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At 8:11 PM, Anonymous Anonymous said...

So Much Butter!!!! My heart will stop and my arteries are clogged!!

At 1:14 AM, Anonymous オテモヤン said...


At 12:27 AM, Anonymous Maaya said...

i love adding many types of nuts inside dish so every time i make it its abit different.. looks great

At 11:21 AM, Anonymous Anonymous said...

My mother used to make panjiri with Chasku seeds, which are quite bitter. This was given to us during rains, when she said new blood is being made by the body. This panjiri kept you safe from blood defects, boils etc. Unfortunately, the recipe went with her demise. Would you,by any chance, have a recipe for this.

At 5:11 PM, Blogger Apoorva said...

I want to try this recipe but I have no idea what Gond is and I live in the US so I am not sure where I can find it. Is there another name for Gond?

At 7:10 PM, Blogger Ricky said...

Gond is sold in Indian stores and you should be able to find it there in US. I am not sure what it is called in terms of English ingredients.

At 12:26 PM, Blogger ranjit said...

gond is natural dried liquid that comes out from a particular plant stems

At 11:35 PM, Anonymous Anonymous said...

Panjeeri means made up of 5. this is a wrong recipey. reall contents are missing for panjeeri mainly kamarkas,magaj,til and so on...sooji is not used in panjeeri, the one with suji is called "kachhi pinni" used in weddings. its different for pregnancy there are more things added. besan is used for soaking all the toxins in body, which should be cooked seperate cos it takes more than any other ingrediant to roast...ksandhu121@gmail for more information

At 1:27 AM, Anonymous Coupon Codes said...

Nice maa ki Panjiri
love it;-)

At 9:57 PM, Anonymous chowringheekarolbagh said...

Lovely post! Full of information about your flavourful recipes :)
Thanks very much for sharing!
Restaurant in Karol Bagh


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