15 September, 2022

Dry nuts & fruits semolina Panjeeri |

ರವೆ ಒಣ ಹಣ್ಣು ಬೀಜಗಳ ಹುರಿ ಹಿಟ್ಟು/ರವೆ ಮತ್ತು ಡ್ರೈ ಫ್ರೂಟ್ಸ್ & ನಟ್ಸ್ ಪಂಜೀರಿ

Panjeeri, one of the traditional dish, is a dry and sweet snack with high nutritional values. This is also an energy booster, besides adding to the overall health of the body. This is also one of the north Indian winter special snack, which includes medicinal properties in it. Very much suitable for the winters of North India as Panjeeri is known to generate heat in the body.

However as Panjeeri has a warm nature, and due to the fiber present in it, our body requires a lot of water intake. Normally Panjeeri is always accompanied with a glass of milk

They say, as this generates heat inside the body, it heals the body from within, heals any kind of wounds inside, thus this is very beneficial for the new mothers. Also it is certainly good for the lactating mothers because of the ingredients used.

There are many variations in making Panjeeri depending on the weather condition and requirement. Somehow I love this dish and in whichever way you make it, it turns out too yummy. By the way you can also check the recipe of Dhaniya Panjeeri/Coriander seeds Panjeeri, here on my blog, which is made during Krishna Janmashtami

And one more special recipe here on this blog is south Indian style Panjeeri, which we make time and again. Actually this is the specialty of Namma Malenadu ie… western Ghats region. You can check the recipe in this link – Gulpavate/Godhi hittina Gulpavate , which made using whole wheat flour and Ghee and always sweetened with jaggery.

Ingredients : measuring cup used – 250 ml

Makhana/lotus seeds – 1 cup
Cashew nuts – 1 cup
Almonds – 1 cup
Dates (cut lengthwise) – 1 cup
Dry coconut flakes – 1 cup
Raisins – 1/2 cup (or 3/4 cup)
Pistachios – 1 cup
Poppy seeds/khus khus – 2 tbsp
Magaj (watermelon seeds) – 8 tbsp
Edible gum – 8 tbsp
Semolina/sooji – 1 cup
Powdered jaggery (organic) – 1 cup (you can replace it with sugar)
Poppy seeds/khus khus – 2 tbsp
Flax seeds Powder – 2 tbsp
Black pepper powder – 1/8 tsp
Cardamom Powder – 1 tsp
Salt – 1/4 tsp
Ghee – 3 to 4 tbsp

PROCEDURE :

Heat some ghee in a kadahi/Pan, Fry everything one by one separately like Makhana, cashew nuts, Almonds, dates, coconut flakes, raisins, Pistachios, magaj and edible gum
Keep removing each of these to a plate as and when you fry them, let them cool completely
Then grind one by one into coarse powder
Dry roast semolina until aromatic, then transfer to a plate, be careful and do not burn it.
Heat remaining ghee in a separate kadahi/Pan, put Poppy seeds, flax seeds powder, when it gets roasted, put black pepper powder, salt and roasted semolina, stir well on medium heat while combining everything, remove from the heat And let it cool completely
Now add gather together, roasted semolina mix, roasted and ground ingredients, Jaggery and cardamom powder in a wide bowl, mix everything nicely.
Store it in a air tight tight container and it lasts for longer period