18 February, 2021

RAGI PANJIRI …nutritious dry sweet/ಪಂಜೀರಿ… ಉತ್ತರ ಭಾರತ ಶೈಲಿಯ ಹುರಿಹಿಟ್ಟು ಅಥವಾ ಗುಲ್ಪಾವಟೆ

Panjiri is a kind of super food prepared during winter here in north India. Very nutritious food which includes all healthy and warming ingredients, so only it is considered as a nutritional supplement.

They make Panjiri mainly using whole wheat flour, Ghee, some cashews, almonds & raisins along with sugar. But I have also added dry coconut, melon seeds, sesame seeds. And one more kind which is famous is Dhaniya Panjiri, which is made using dry coriander seeds along with other stuffs, especially offered to god on the day of Janmashtami.

I have tasted the wheat flour Panjiri at my neighbor’s place and dhaniya Panjiri especially in Mathura temple.

What I have observed is, here in north India, they definitely include this nutritious food – atta Panjiri/wheat flour Panjiri in the new mother’s diet compulsorily like how we people from South (India) make it a point to feed the new mothers with antina unde (edible gum laddu), lehya etc.

So I wanted to recreate the wheat flour Panjiri by replacing it with Ragi flour and to my surprise it turned out equally tasty and yummy (actually more tasty and yummy). We enjoyed relishing on it a lot during this on going season of winter.

Whole wheat flour Panjiri slightly resembles our own malenadu special food – godhi gulpavate (will be posting the recipe soon) which is again made using wheat flour, ghee, dry coconut, elaichi and jaggery. The only difference is, we don’t add any dry spices and herbs to it and we make it using only jaggery, but never with sugar.

So go ahead and make this nutritious desert and if you make & like it, let me have the feedback as well Please …

Ingredients : measuring cup – 250 ml

Ragi flour – 1/2 cup
Ghee – 1&1/2 tbsp (I have put this much, you can always adjust)
Jaggery – 4 tbsp
Black pepper corns – 1/4 tsp
Cloves – 1/4 tsp
Ajwain/carom seeds – 1/4 tsp
White sesame seeds – 1 tsp
Melon seeds/magaj -1 tsp
Almonds – 10
Cashew nuts – 10
Raisins – 10
Dry coconut, grated – 1/4 cup
Edible gum – 1 tbsp
Coriander seeds powder -1 tsp
Cumin powder – 1/2 tsp
Green cardamom – 6
Salt – 1/4 tsp

PROCEDURE :

Heat 1/2 tbsp Ghee in a pan/kadai and roast the ragi flour on medium heat until it releases nice aroma, then transfer to a wide bowl

Again add 1/ tbsp Ghee and add the edible gum and roast until it fluffs up on medium heat, turn the heat to low and put black pepper, cloves, cashews, almonds, melon seeds and raisins, coconut and roast until they turn golden color.

Allow this to cool completely then grind into a coarse powder by adding cardamoms, (You need to just pulse it many times but do not grind continuously for it will release the oil) and transfer to the bowl which consists roasted ragi flour