Method:

1. Break Gaund (edible gum) coarsely. Keep aside.

2. Break the makhana (lotus seed) in about four pieces. Keep aside.
3. Wash the melon seeds with water. Before draining the water, discard the seeds that are
floating on top.
4. Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture
continuously. They will lightly splatter while roasting (like popcorn). Take out and keep
aside. When all seeds almost stop splattering they are done. The seeds should not get
brown in color to avoid overcooking.
5. In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and
roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the
mixture continuously. The makhana should not become brown in color. Otherwise, they
will be overcooked.
6. Transfer them with melon seeds.
7. Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-
fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should
take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.

(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. Remove with a slotted
spoon, and grind in a blender, very fine. Fry kamarkas in the end as it will turn the
ghee dark brown on a light heat until slight golden colour. )

8. Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on
medium heat until the flour becomes light golden brown
9. Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for
another 5 to 6 minutes until the flour becomes medium brown in color and you start to
smell the aroma.
10. Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high
heat will not allow the mixture to fully cook.
11. Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour
mixture. Mix it well and roast for another minute.
12. Remove from the heat and keep the mixture aside.
13. Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the
syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it
simmer until the syrup is about half thread consistency or 220 degrees F. on a candy
thermometer.
14. Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the
mixture dries.
15. After the panjiri dries break the in pieces.
16. The panjiri can be stored in an airtight container for 2 to 3 weeks.

Notes:
 1. If panjiri is not being made for the nursing mother you don’t have to add ajwain and
ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
2. If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar
without making the syrup and form them in ladoo shapes.
3. Instead of step 13 Remove from heat, mix in the sonth, makhana and gond and leave
to cool. When cool, mix in the sugar and serve or store.
4. Spread the nuts separately on a kitchen towel or paper till all the ghee is absorbed
5. Crush all the nuts coarsely, best is in a mortar as it tastes best when it is coarse

Method:
10. Add powdered ginger and carom seeds to roasted flour and stir the mixture properly.
11. Turn off the flame. Keep on stirring the mixture for another 5-10 minutes.
12. Add dry fruits, seeds, sugar and kamarkas to the roasted flour and mix well. Transfer the mixture in a large utensil
or tray and let cool.
13. Store the mixture in an air-tight container and enjoy everyday.

Tip The recipe can also be made with Sooji instead of whole wheat flour.
For variety, cook 2 tablespoons

http://www.babycenter.com.my/baby/youafterthebirth/nutrition/traditional-confinement-foods/

http://www.babycenter.in/baby/youafterthebirth/nutrition/diethealthyweightloss/

1\2 kg semolina Suji - 100gms 800gr coarse sooji

(suji) (semolina)
1 cup whole- Wheat flour 1 kg whole
(atta) - 250 gms wheat flour
wheat flour
Besan (gram
flour) - 100gms

fine1\2 kg sugar 1 cup plus 2 Sugar powder - 700 gr Sugar 1/2 kg

750 gms powdered sugar
tablespoon sugar

350 grams ghee + 1/3 cup clarified Desi ghee - 1kg 11/2 cup 1 kg pure desi
1 cup for frying ghee
butter (ghee) Ghee(clarified
butter) or more
accordingly + ½ cup
Ghee for frying

1 cup Phool 1/2 cup puffed Makhane - 150 gr Makhanay 100 gm puffed
Mukhana 200gms lotus seeds
lotus seed
 (makhana)
1\4 cup 20gr Kamar-kas 50 gm Flame-
kamarkuss of-the-forest
( not more as it has (kamarkas)
a bitter taste)!!!! (optional)
½ cupchar gonday 1/2 cup Gaund Gond - 100gms 50gr Gond 250 gm finely
ground edible
(edible gum) gum raisin
crystals

1\2 cup char 1/4 cup 50gr Char Maghaz 100 gm dried
magaz (melon melon seeds,
tablespoons (this is a classic mix water melon
seeds)
melon seeds of pumpkin, seeds, pumpkin
watermelon seeds) seeds
250 grams 3/4 cup 300 gr 200 gm
almond, blanched almonds
tablespoons Almonds(unpeeled)
roughly chopped
coarsely ground
almonds
250 grams cashew 200 gm cashew
nut, nuts
100 gr Coconut (dry 400 gm grated
dried coconut
sliced)
150 gr Pistachio 50 gm unsalted
pistachio nuts
nuts(sweet)
50 gr Raisins
50 gr Munakka ( big
raisins),
100 gm walnut

½ cup saunf
( aniseed)
8 - cardamom 10-12 Green
seeds1 teaspoon Cardamom seeds
cardamom
1 teaspoon 50 gm
powdered
powder ajwain carom seeds
(carom seed)
1 teaspoon dry Sonth powder 25 gm
(dried ginger powdered dried
ginger powder ginger powder
powder) - 50gms

Til

Gud (Jaggery), Coconut