To make the panjiri more delicious, you can aslo add some grated or chopped coconut. To make it smoother, just grind the entire dish after it is prepared. You can also garnish it with desiccated coconut, walnuts, lotus seeds, etc. as per your taste.
We talked about our family recipe for panjeeri, which is North Indian dish for new mothers but has its origins in Ayurvedic medicine. Panjeeri is traditionally an energising and warming food. It helps to promote circulatory and lymphatic flow.
It aids in back pain and muscle weakness and is recommended for those who are healing. If adding Kamarkas, roast them for 2-3 minutes in ghee until it exhibits a red hue. Vegan Option — You can make the panjiri recipe vegan by simply replacing ghee with coconut oil.
Sooji — Roasted fine Sooji/ Semolina is also added to the Panjiri as it adds a subtle coarse texture to it. You may skip it entirely if you do not want its texture. Sweetener — Traditional Khandsari/Khand is added to the Panjiri recipe. Khand is rich in calcium, minerals, fiber, iron, vitamins, and magnesium.