Whole Wheat Gaund Panjiri
Whole Wheat Gaund Panjiri
Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for Whole Wheat Gaund Panjiri are whole wheat flour, nuts, Gaund, and sugar. Its a quick and easy recipe to make with simple ingredientsWill make 20 pieces.
Ingredients
- 1 cup whole wheat flour
- ⅓ cup clarified butter ghee
- ½ cup gaund edible gum
- ¼ cup melon seeds
- ¾ cup coarsely ground almonds
- ½ cup puffed lotus seed makhana
- 1 teaspoon ajwain powder carom seed
- 1 teaspoon dry ginger powder
- 1 cup sugar plus 2 tablespoon
- ½ cup water
Instructions
- Break Gaund (edible gum) coarsely. Keep aside.
- Break the makhana (lotus seed) in about four pieces. Keep aside.
- Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.
- Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.
- In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.
- Transfer them with melon seeds.
- Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.
- Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown
- Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.
- Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
- Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.
- Remove from the heat and keep the mixture aside.
- Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer.
- Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.
- After the panjiri dries break the in pieces.
- The panjiri can be stored in an airtight container for 2 to 3 weeks.
Notes
- If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
- If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.
- Gaund and melon seeds are available in Indian grocery stores.
Tried this recipe?Let us know how it was!
60 Responses
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Hello Manjula ji
Your recipies are a life saver…pls do tell if I can make this burfi with jaggery …and how
Smita Gupta
Hello,
Thank you so much for your recipes.
Can I make panjiri vegan without ghee? If so, which oil would you recommend I use instead of ghee? I was thinking avocado oil or grapeseed oil. Would love you thoughts on this.
Thank you again,
ambika
ambika, use any oil you prefer and you have been using, I have used some times coconut oil
Hello,How old should the ingredients be? I was told the older the better.
Nins, this is first I am hearing that
is it safe to eat atta halwa, dry panjiri ( without the Gond) during the third trimester of pregnancy
I am looking for ur nankatai recipie and could find it
Ilike itt
for how long can i keep Gaund panjiri? can i refrigerate it?
padmalathu,
For a month
Thanks for shearing……
Could you plz tell me how many calories in panjiri ladoo with all other nuts….
I’ll appreciate
your recipies are really very helpful for me becoz i m sooo far from my mother right now and i miss her kitchen so much
How much kamarkas can I put in?
Namaste Manjula ji
I want to make this recipe but where I live the Indian store carry only powdered chargond so do I need to fry it or I can put it as it is and also how much a areas can I put in ?
Hope u answer my query
ThaNks in advance
Anonymous
You do need to fry it otherwise it will be very sticky.
Namaste Manjula ji
Thanks for answering my query I forgot to ask u how much quantity of chargond powder do I need to fry for panjiri for the amount of ur recipe and also I want to add kamarkas so how much quantity shall I put in
Once again thank you for ur fast response
Hi,
Please let me know where I can get this Gaund…because last month I given birth to my baby…
Sravanthi,
Indian gracery stores keep this.
Hi,
Please let me know if it can be made with sugarfree( sucralose sugar).
Thank you
Hello Manjula Aunty,
I am 22 weeks pregnant, I would like to know if this is eaten during pregnancy also or only postpartum.
Thanks,
Smitha
Smitha Jain,
Congratulations, Whole wheat Gaund should be eaten only after.
Hello Manjula,
Can Gaund (edible gum) be omitted from the recipe? How import is it to add this ingredient in the recipe?
Thanks.
Anonymous,
It will be fine without Gaund.
Good morning Mrs. Manjula,
i really like your recipies they are easy to understand!
I made Dry panjiri but accidently put too much ghee in. Please tell me how can I fix this?
thank you for sharing your amazing recipes?
Hi Manjula,
I love your receipesand website. I am due in March 2011 and leave in PA and bad part is no one is coming from home to help me after delievery due to some unwanted circumstances. I like to prepare this panjiri and Gond ke laddu before my due date. Can I do that? if yes then when I am suppose to do that and how long it will last? Can you also post your Gond ke laddu receipe. Please reply.
Thanks!!!
Geetal,
Congratulations, you can prepare this panjiri 3 to 4 weeks in advance and keep in air tight jar. Good luck!
Thanks a lot for your response. Can you also suggest me about the daily serving of panjiri and Laddu. Like how much I should be consuming daily after delievery?
Hi Aunty,
I am your biggest fan..you remind me so much of my mom and the way you present the dishes is just so much like home..can we substitute gaund for anything else?it is a little difficult to find it here..
I have been hunting for good recommendations on natural health and think that your site is an excellent resource. It is not easy to search for honest recommendations on the Internet, but I think I can put this to use! If you are aware of any more savvy information, please don’t hesistate to publish them. Thanks a bunch!
I made Dry panjiri for my daughter but my nuts got a bit burnt. It has a slight burnt smell. Please tell me how can I fix this? She is due in 2 weeks.
Asma,
This one will hard to fix may be adding litle mre cardamom powder.
good morning mrs. manjula–
I will be attempting the panjiri this weekend, and I had a couple of questions. I wanted to make as ladoo, and I wasn’t sure about the amount of sugar to use– same as for original recipe?
My local Patel Bros grocery didn’t have melon seeds (or maybe labelled something else?), and said pumpkin seeds would work, so I will be substituting that and for dried ginger, I thought chopped candied ginger in greater amount. Any thoughts?
Thanks again for a new mom’s recipe– my husband and I are expecting our first baby this December and he doesn’t have family close to us to advise. He really appreciates when we do things traditionally.
All the best-
Kate
Kate,
Congratulations, I have never tried candied ginger but that should work, and sugar amount will be the same as panjiri.
Good morning Mrs. Manjula,
I made the panjiri last night, with the substitution of 3T of chopped candied ginger for the dry powder and the pumpkin seeds which popped and puffed like melon seeds– The taste is really nice, and we really enjoyed the light texture.
I had one difficulty– the mixture seemed too sandy to hold in a ball shape, and I realized that the total amount of ghee listed didn’t include the ghee used to fry the gaund, etc. So I added the balance to total 3/4c but it still wouldn’t hold. Did it need more ghee, or maybe it just needed to harden completely?
Your experienced advice is much appreciated!
I hope you have an enjoyable weekend–
Kate
Could you please share with us recipe for making gur ghazak (jaggery-peanut slice)?
thanks
noni
Hi Aunty,
Love you for being so kind in posting this and various other valuable recipes.I have a four month baby whom i can’t breastfeed and i could’t have panjiri as my family is in india and my mother-in-law din’t know anything about preparing panjiri.With your help i will make it for myself and for a friend who is expecting her baby soon.Thanks.You are always superb.
Hi Noreen,
I’ve successfully breast fed two babies. Apart from panjiri, you need to consume fermented foods like yogurt and lassi to help increase the milk flow. Traditionally, nursing mothers are also required to eat garlic, slightly steamed and some studies show that babies nursed longer when their mothers ate garlic. You could try to soak your oatmeal overnight before cooking it for breakfast. The same goes for any grains you may use-dal or dalia, make sure it is allowed to ferment overnight before use. Foods such as idli and dosas are good too because they are fermented.
All the best!
Respected Auntyji, Namaste
I love you so much… you are just like my mother. I am also nine month pregnant and also away from my parents so I was thinking to make these laddoos. Thanks you have posted this receipe for us and showed us in very simple way. Now I can make it. GOD bless you. You are great.
I just want to ask a question. Can we use unsalted butter instead of desi ghee… I brought ghee but it is not pure (it doesn’t look) as we found in India… so what should I do? As I am pregnant so sholud I use that ghee (chaahe jaisa bhi hai) which I brought or can I use unsalted butter. because everyone says ghee ke laddoo are the best for nursing mothers…..
Thanks in advance.
Pramila
Hi Pramila,
Congratulations and take care, you can use unsalted butter.
Thank you so much AuntyJi… for the quick reply. I love you so much. God Bless You.
Pramila
Hi Pramila,
I use unsalted butter too to make my very own desi ghee. Use cultured butter, this will give your ghee that wonderful aroma. If you wish to culture your own butter, then simply melt it slightly, add 2 tablespoons yogurt and leave it in a warm place for about 3 days. Then all you have to do is cook it on a low flame until it turns transparent and the milk solids are pale golden. Strain while still hot into a steel container.
If you really want to capture the fragrance of asli ghee from back home, then you need an earthenware pot to culture your butter in ( and also for cooking).
If you are thinking of frying or roasting in unsalted butter-well, it’s just very likely that the milk solids in the butter will burn and your food will have a slightly burnt taste. This doesnt happen when you are using ghee.
Best of luck!
Auntyji, Thank-you for the wonderful variation of Panjiri. I’ve had it, post pregnancy– mine and others’ too!. It mostly felt like eating spoonfuls of ghee. With your guidance I modified it to suit the availability of ingredients. It gives me great joy to use kharbooze ki giri that I have saved up from the fruit and peeled on my own , but don’t have more than a spoonful or two for use at a go. All the same I managed to make laddoos just in time for Lohri night. My husband loves to tease me about the fact that I keep running to the PC for your take on an everyday dal, subzi and for every dish tasting different (good) , he simply questions — kaunsi aunty?
Hi aunty,
your recipe Ras malai is very good i tried it the test is very good.Thank you for
sharing your all recipies.
thankx alot for the recipe.i too stay far from my parents in sweden where one cant find even the basic indian stuff.this recipe is easy n everything is available.
thanx again
regards
hi can i add kamarkus to this .if yes how?
i am completing my 8 months pregancy and thinking to make it right now since i stay far away from my parents. Can i make it right now and store in room temp or in fridge so that it stays well till my post preganancy. wt do u suggest. also i want to make ladddu’s instead rather than bars. so as u mentioned above i shuld add warm ghee 2 tbsp + 1 cup of granulated sugar and mix with the mixture and form laddu’s. Right.
Hope u will reply soon. Thanks soo much for sharing ur goodness i mean reciipes… Take good care of urself… Cheers!
Hello Farah,
Congratulation, and yes you can made gaund panjiri now and store in room temprature.
hi farah, i too have plannad to make panjiri in advance to my delivery as i am also away from my parents thaxxxxx a lot for u have asked the question i was thinking about.ALL THE BEST.
thanx Manjula aunty, i very much appreciate ur help.
God bless u.. take good care of ur health…Cheers!
Hello Manjula ji,
I like your almond burfi. It came out so good. I am vegetarian and always so low
in energy. Could you suggest any recipie. I am going to try your power bar(panjiri)
today.
Thanks a lot.
Being low in energy is NOT related to being vegetarian. You should consult with your physician and/or a Registered Dietician to find out the cause. It could be a medical issue or dietary, but it should be checked out with a professional.
I am from U.P and this is one of ouor special delicacies. I cannot forget the days my mum used to make this and the aroma would fill our home. Dad would get back from work and he would know what mum made that day:) Thank you for making me relive those memories!
hello aunty i am priya from new zealand and a regular visitor of your website, can you please give the recipie for kerala ……..how to stuff it without onion and garlic as me and my husbang don’t eat onion and garlic and i have high sugar and doctor has asked me to eat to reduce the sugar levels. thank you so much
To reduce sugar levels – citrus fruit will bring your blood sugar down if it is too high and you are worried you might be sick. Be careful, it is powerful for diabetics. Also, instead of white sugard (very bad for everyone) try unrefined cane powder from a health food shop for making sweets (still full of calories but has more minerals that help your body deal with the sugar) and Stevia leaf is a powerful natural calorie free sweetener that will also keep your teeth healthy 😉 good luck
High blood sugar levels aren’t solved by lowering your sugar intake only. Carbohydrates like breads and pastas breakdown into sugar in your body.
If you have high sugar problems, you should attend diabetes nutrition classes and get accurate medical FACTS and hopefully your doctor is monitoring your situation properly.
Hi aunty, how long can you store this in container ? I use your site on regular basis. I love
your recipes. Thank you
At least for a month or more.
kindly tell me the quantity of other ingredients for making pannjeere of one kg atta.
hi manjula ji
since ladoo is made from wheat,its very helthy recipe.
hi aunty,
your new recipe is very healty recipe thanks for sahring your recipe for nursing mom’s