all of these ingredients are bhoonofied in the ghee separately and then combined to create a coarse, dry mixture.
Another method that was suggested does not include the ajwain, saunth, elaichi and saunf and calls for the dry fruits to be ground coarsely in a food processor.
Yet another method calls for the same as above (i.e. minus the ajwain etc) but the ingredients to be “crushed” in a mortar and pestle before they are combined.
Have you ever made panjeeri? Have you ever eaten it?
What method do you prefer and what tastes best?
I ate it when my nephew was born. :o Our sikh family friends made a huge dabba for aapi except I ended up eating most of it.* moonh mein paani aying* Mama was like tanu keri kamzori hai?! I was like ermm it’s just so tasty!!!
I’ll be so getting the recipe from them if I ever want to make it!
hahaa…so my brothers and hubby are not unique… it gets made for the mom and ends up being eaten by the new daddy…
sadly the stuff that was made for me was not very nice…it was soggy and mushy so I didn’t really like it.
I don’t know if ammi’s way was right or not but it’s what I grew up seeing so I’m used to it and variations just don’t feel right.
it is so yummm!!! I will be having it in less than 1.5 mnths inshAllah!!
btw my phopho made it (or got this readymade I am not sure) for her DIL and her DIL ended up eating all before delivery saying pregnancy main iski zyada zaroorat hai na ke after delivery. This thing we heard for the very first time. How true is that?
The most important ingrediant… Kamar kuss. No saunth or coconut. Rest is about the same.
Had it a lot both times… I was up and running from day 1.. not cuz of will power or need to …but cuz I really did feel healthy. I don’t have any hack pain or limb pain… Post delivery… I really think all the totkas including panjeeri helped me.
I also used to drink yakhni…and milk with haldi and dry fruits (crushed coursely).
Kamar kuss I hear worsens the taste of the panjeeri since its a little bitter so my mom and aunts don’t use that in panjeeri but recommend it to be taken some other way, directly or with misri or something. I also used to have panjeeri for sehri in Ramadan with lassi and the days I took it I had more energy than days I skipped the panjeeri.
My mother makes panjeeri sometimes but she only use sooji, sugar, khopra, raisins, badaam & ghee. It is yummy, I really like khopra in it
There was this thing my grandmother used to send us from pak called isakbol ( if I am not wrong ). Its like you stuff the coconut with isakbol then cover that whole khopra with sooji ( I don’t know how ) & then fry it at low flame, after that you crush it in chatoo wataa I mean in mortar & pestle. If someone knows the proper procedure of making this thing then please do share.
I mean in mortar & pestle. If someone knows the proper procedure of making this thing then please do share.