Panjeeri Recipe for Postpartum Recovery

This nutritious mix of nuts and seeds is the perfect snack for new and postpartum moms for extra strength, healing, and increased milk supply.

Prep Time 1

Cook Time 30

Total Time 1 30

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Almonds: Heat 1 tbsp ghee in a pan and roast the almonds for 3-5 minutes, stirring until golden brown. They're ready when you hear a light crackling sound.
Cashews: Roast in 1 tbsp ghee for 2-3 minutes, stirring until evenly golden.
Pistachios: Roast in 1 tbsp ghee for 2-3 minutes, just until the color deepens slightly.
Makhana: Roast in 2 tbsp ghee for 3–5 minutes until they crisp up and turn golden.
Raisins: Roast in 1 tbsp ghee for 2-3 minutes until they puff up.
Katira Gondh: Fry in 1 tbsp ghee for 3-5 minutes, stirring until each piece puffs up and turns pale.
Char Magaz: Toss the melon seeds in 1 tsp ghee and roast for 2–3 minutes until lightly toasted.
Semolina: Dry roast the semolina in a clean, dry pan for 3–5 minutes, stirring continuously until it turns a warm golden color.

Pulse each nut (except the raisins) individually in a food processor until you get a coarse, crumbly texture; stop before it becomes a powder.
Blend the sugar separately until you have a fine powder.

In a large pan over low heat, combine all the nuts, roasted semolina, and powdered sugar.
Stir to bring everything together, then keep mixing for 3–5 minutes. The sugar should just begin to melt. Pull it off the heat before it caramelizes, or the mixture will turn sticky.
Allow to cool completely before transferring to an airtight container.

How to make Panjeeri laddoos

Grind the nuts more finely than usual, almost powder-like, then follow the steps above.
After mixing in the sugar, add milk a splash at a time, stirring until the mixture starts to hold together and clump.
As soon as it reaches that stage, turn off the heat and quickly shape into laddoos while the mixture is still warm and pliable.

Course: Snack

Keyword: panjeeri, postpartum