Panjiree Recipe

Panjiree is most beneficial for women who have given birth to children. What you should eat after pregnancy that is important for your health, every month …

It is different to eat pajistries in winter, but Panjiree are most beneficial for those women who have given birth to children. What you should eat after pregnancy that is important for your health, every woman wants to know. In earlier times, there were many women at home, mother, grandmother, sister-in-law, who used to make these at home, but now with the times, living has also changed. But the benefits of Panjiree have not changed. You may reside in a small town, village or a big city, but even today, after giving birth to a child, it is advised that you must eat the Panjiree, this will remove your weakness. It is very healthy because of the stuff put in the Panjiree. Keep it once and then eat a bowl anytime of the day, there are many benefits of eating it.

Material

• Flour – 2 kg
• Ghee – 500 grams
• Sugar – 1 kg
• Eating gum – 20 grams
• Kamarkas – 100 grams
• Celery – 20 grams
• Fennel – 2 tablespoons
• Magaz – 50 grams
• Makhane – 100 grams
• Walnuts – 400 grams
• Pistachio – 200 grams
• Almonds – 400 grams
• Cardamom powder – 1 teaspoon
• Dry ginger powder – 3 tablespoons
• Boora sugar – 1 kg

Method of making Panjiree

• To make the registries, first of all take a heavy pan and heat 500 grams of ghee in it.
• Now fry all the dry fruits one by one. When deep fry in dry oil.
• Remove the dry fruits on tissue paper so that more of the ghee comes out.
• Fry the kamarkas in the same leftover ghee and keep it on the side too.
• Roast grated coconut in a similar manner.
• Now except magaz, grind all the fried dry fruits coarsely.
• Mix all these dry fruits in a large pot with grated coconut magaz.
• Grind the kamarkas too and make powder and keep them aside.
• Heat the remaining ghee and fry the flour in a pan on low heat until the dough turns golden brown and the ghee starts separating from the flour.
• Keep in mind that the gas should be slow or else the flour will burn instead of roasting and the taste of the panjiari will be spoiled.
• Add the glue to the pan, mix the mixture well and keep stirring until the glue stops erupting.
• Fry the dry ginger powder and celery, add to the flour and mix everything thoroughly in the pan.
• Now turn off the gas and mix all this mixer well together. You can also mix brown sugar in this hot panjiri, this will bring the sweet taste to the panjiri.

You can eat this Panjiree after it cools down. 

Tips: When the Panjiree s get cold, then fill it in any big box. You can eat it for 15-20 days. In the winter season, every older woman gives advice to women who produce children. By the way, you should also consult a doctor before eating. Because of many other reasons, you may not be able to eat it.

Other method

Put half the ghee in the pan and heat the medium, break the glue into fine pieces and add 1 table spoon gum and fry on low flame till it becomes light brown and take out all the glue in a plate.

Now put the almonds in the hot ghee, and fry them for 1-1 1/2 minutes till they turn light brown and keep them in the same plate. Now add cashews and fry them for a minute, then take them out in the same plate. Add pistachios and fry for a minute and take them out in the same plate. Put walnuts in hot ghee and fry them lightly for 1 minute and keep them in the same plate.

Now put the melon seeds in the pan and cover it with a plate and stirring continuously with a spatula, fry the seeds till they turn light brown, fry, and keep them in a separate plate.

Put the kamarakas in hot ghee and it also swells immediately after flowering in 1 minute, take it out and keep it in a separate plate.

Put cumin powder, azabayan powder and dry ginger powder in the remaining ghee on a very low flame and fry it lightly, add grated coconut too and fry it for a minute while taking it out in a bowl containing melon seeds.

Put the remaining ghee in the pan, after the ghee melts, add flour and fry the flour on medium and low flame till it turns light brown or smells good. All the ingredients are ready after roasting.

Grind all the fried dry fruits and kamarkas except melon seeds and spices, grated coconut, and grind them to a powder. Take out the ground dry fruits in a big bowl, add the khad and add melon seeds, roasted spices, grated coconut. Add roasted flour and cardamom powder to this mixture and mix all the ingredients till they get mixed well. 

Special Panjiree are ready for the new mother, give 2 to 3 tablespoons of Panjiree to eat at a time, if you do not enjoy eating Pajiri then soft hot halwa can also be made from this Panjiree.

Make pudding from Panjiree: Take 2 tablespoons of panjri and take half a cup of milk, put it in the pan and cook until it thickens by mixing, a little sugar and ghee can be added if needed, soft hot nutritious pudding for new mother is ready.