Dadima's panjiri

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Dadima's panjiri

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Story

Dadima’s panjiri is based on my dadima's (grandmother's) recipe, which is rooted in ancient Indian medicine (Ayurveda). My dadima has always made it for our family because it’s known to aid digestion naturally and nourish the body. I hope you enjoy this high energy, high fibre snack, as much as I enjoy making it.   

Products:

200g with sugar (10 servings based on 2 tablespoons per serving):

This version is based on my dadima's original recipe, which contains some sugar. 

200g no added sugar 

This recipe contains no added sugar, except for those sugars which are naturally occurring. 

How to enjoy panjiri:

Whilst panjiri can be eaten by itself (by the spoonful), here at dadima's we enjoy it with the following:

·         Tea/coffee

·         Porridge

·         Yoghurt

·         Fruits

·         Desserts

*This is not an exhaustive list

Ingredients:

Dadima's panjiri contains 14, mostly natural, ingredients as follows: Semolina (wheat: gluten), ghee (milk), pistachios, almonds, melon seeds, sultanas, green cardamoms, fennel seeds, ginger powder, dessicated coconut, carom seeds, sugar, Arabic Gum. These are prepared, mixed and cooked just the way my dadima taught me.

For allergens, see ingredients in bold. 

For futher information, see video and FAQs below.

Delivery time:

Dadima’s panjiri is homemade in small batches, so kindly allow 3-5 working days for your panjiri to arrive.

Nutritional information (classic jar):       

Nutrient                 per 100g             per 20g serving

Protein                       12g                           2.4g

Fat                             37g                           7.4g

Saturates                   16g                           3.1g

Sugar                         14g                           2.8g

Carbohydrate            39g                           7.7g

Fibre                         7.2g                            1.4g

Energy (kcal)           551 kcal                    110 kcal

 

FAQ

Why have I never heard of panjiri?

Whilst panjiri has been around for generations in India and Pakistan, it’s not widely known in the Western community in the UK, or to my knowledge, anywhere outside of India and Pakistan. Sadly, the knowledge of how to make panjiri is confined to the elder generation. Panjiri is a labour of love to make and uses dear ingredients, so it is rarely shared outside of the family home. It’s an Indian ritual that a new mother eats panjiri post-pregnancy, and it would be her mother, or mother-in-law, who makes it for her. It’s a time-consuming process, so it’s usually made in big batches for the family to share. That’s why I say that dadima’s panjiri is ‘made for the family, [and now being] shared with the world’. 

What are the benefits of panjiri?

The health benefits of panjiri have been passed down through the oral tradition by wise elders who knew how to make it. They were not nutritionists or scientists, but they followed Ayurvedic principes. Ayurveda is known as the world's oldest holistic healing system and it originates from India. In Ayurveda, food plays a key role in wellbeing and certain foods are deemed beneficial for the body, mind and soul.  

I grew up knowing that panjiri 'is good for you' and that 'it's good for new mums'. This is what my grandparents told me, and what their parents told them in India. My dadima told me that there was an unquestioned trust in the wisdom of elders. 

Based on my research, here are some of the benefits associated with panjiri. Panjiri is known as a food high in energy because it has a base mixture of homemade ghee and semolina, as well as containing almonds, pistachios and seeds. It's also a source of fibre and great for digestion. These benefits come from the Ayurvedic use of carom seeds, ginger powder, cardamom and fennel seeds, which were traditionally used as medicinal herbs for helping digestive issues and the stomach. The combination of ingredients make panjiri a nutritious mixture - containing vitamins, minerals, antioxidants and essential fatty acids in the nuts and seeds. Panjiri warms the body due to the use of ingredients like ginger powder and Arabic Gum, and the energy which comes from ghee.  

Why is panjiri good for new mums?

With its Ayurvedic roots, panjiri is known as a superfood for new mothers to help natural recovery.  Panjiri contains ingredients which combine as a source of fibre, have antiseptic, anti-inflammatory and antispasmodic qualities, and contain essential fatty acids. Such ingredients are also thought to help to remove excess fluid from the uterus, contract the uterus, and warm the body to assist post-pregnancy recovery. In particular, panjiri is known to be beneficial to breastfeeding mothers as certain Ayurvedic ingredients like fennel seeds, are known to promote the flow of breast milk. The ingredients are also thought to promote lymphatic & circulatory flow, and this link with the immune system is seen to benefit a recovering mother.

Who eats panjiri?

With its energising ingredients, vitamins and minerals, families of all generations eat panjiri. Being a nutritious snack which is cooked and ready to eat, panjiri makes a convenient snack for active, growing children. A few spoonfuls of panjiri in the morning can keep them fuller for longer and ready to tackle the day. Panjiri is  also ideal for busy people who lead physically active lives and don't have time to put together an energy mixture of this quality. Finally, panjiri is known as a superfood for new mothers and has been enjoyed by Indian & Pakistani mothers for generations now. At dadima’s, my aim is for people of all generations to enjoy panjiri and reap the benefits.

How is dadima's panjiri made?

I prepare each of the ingredients individually - just the way my dadima taught me - before cooking the ingredients together in the traditional way. I follow a set order and technique which my dadima taught me, and then stand over the cooker, stirring, until the mixture is perfect. The panjiri  is then allowed to cool before being carefully packed ready for my customers to enjoy. I am sworn to secrecy with the recipe of my dear dadima, but you can take a look at the YouTube video link for a sneak peak of the steps!

How much of it do I eat in one serving?

I would recommend just 2 tablespoons in one serving (although my mother eats a lot more!) That’s plenty as a snack, as I use a high ratio of nuts and seeds. Panjiri is known as a high-calorie energy snack so I always recommend you enjoy in small portions as part of a balanced diet and active lifestyle.

How should I store my panjiri?

Store in a cool, dry place in an airtight container. Do not refrigerate.

When stored correctly, paniji should last for months. However, very few households will have a batch for that period of time as its taste is so addictive that it disappears much sooner than the best before date!

If you have any further questions on panjiri, please get in touch with me and I will do my utmost best to help. 

 

 

Please note:

One cannot rely on panjiri in itself for post- pregnancy recovery - it is known to assist recovery. Panjiri should not be treated as a dietary supplement. If you are unsure about whether panjiri suits your diet and lifestyle, you should always consult your dietitican or doctor before purchasing. This is a traditional food made for the  purpose of providing energy and healing the body.  However, there is no proven, direct correlation between eating panjiri and seeing quantitative results other than through word of mouth and people who have eaten it for years. The information I share above is based on qualitative research like Ayurvedic principles, word of mouth knowledge, and my personal research into the nutrition of each ingredient. Panjiri should be consumed in moderation and as part of an active lifestyle.