About Panjiri

Why I Love Making Panjiri

In winter, the smell of ghee and roasted nuts just brings back all my childhood memories. My maa’s Panjiri is something I look forward to every year - it’s not just food, it’s how we keep warm and feel a bit closer to home.

What You Get

• Made the old-school way, but I skip atta (wheat flour) and white chini (sugar).
• Only besan (gram flour), roasted slow in ghee, forms the base.
• Sweetness comes from pure gur (jaggery), not refined sugar.
• Plenty of badam, kaju, makhana, and puffed gond for crunch and nutrition.
• Saunth (ginger powder) gives that typical Punjabi warmth you feel in every spoon.
• Mixed in kishmish, watermelon and muskmelon seeds for extra texture.

Why Panjiri?

• Keeps you warm and energetic through dilli ki sardi (Delhi’s winter) or any cold day.
• Our family always gives it to new moms - perfect for recovery and strength after delivery. This is proper panjiri for new mothers, not just some random sweet.
• Makes for a guilt-free snack if you want something healthy but still tasty.

From My Maa’s Kitchen

Every batch comes straight from my mother’s hands - no factory stuff, just pure ghar ki Panjiri. If you miss that real maa ke haath ka swaad, this is as close as it gets. I don’t cut corners, just follow our traditional Punjabi Panjiri recipe that’s been in our family forever.