Homemade Punjabi Panjiri with Besan and Jaggery

The Tradition of Maa's Panjiri

For us, this is not just a snack. It is how we handle dilli ki sardi (Delhi's winter) and provide strength to new mothers. My grandmother taught my mother this recipe, and we follow it exactly, without cutting corners. We use no preservatives and nothing from a factory line.

Why Our Recipe is Different

• No Flour, No Sugar: We replace atta (wheat flour) with high-quality besan for a nuttier, denser base. Instead of refined white sugar, we use natural jaggery (gur) to provide a deep, complex sweetness.
• The Crunch: We don't grind our ingredients into a fine dust. You will find whole fried cashews, almonds, and gond (edible gum) mixed in, so you actually feel the texture in every spoonful.
• The Warmth: A distinct note of saunth (ginger powder) is added to every batch. It gives that signature Punjabi warmth and is great for digestion and immunity during colder months.

How It Is Made

Each batch starts with slow-roasting the besan in pure desi ghee until the kitchen smells like childhood. We carefully stir in the roasted nuts, seeds, and spices at the perfect moment. Because it is handmade, we control the quality of every single ingredient. It is packed in a 500g glass jar to keep it fresh without needing preservatives, ensuring you get the same taste I grew up eating.