Khapli Panjiri with Ghee & Dry Fruits

Panjiri is the traditional Punjabi and North Indian postpartum preparation - slow-roasted wheat flour in ghee with dry fruits and seeds, designed to nourish and rebuild. This version uses khapli wheat atta - the ancient emmer wheat variety - in place of modern flour, making it gentler on digestion and lower in glycaemic impact while preserving everything that makes panjiri worth eating. Bilona ghee, mamra almonds, kalmi dates, pumpkin seeds, and flax seeds make this one of the most complete nutrient preparations in the Indian kitchen. Khapli wheat was the original grain of panjiri before modern wheat varieties displaced it - using it here is a return to the more nutritious original. For the morning powder version of the same dry-fruit-and-seed philosophy, the Ghar Ka Nishasta is the companion preparation.

Ingredients

• 1 cup Earthen Story Khapli Wheat Atta Shop ↗
• 3 tbsp Earthen Story A2 Gir Cow Bilona Ghee Shop ↗
• ¼ cup Earthen Story Mamra Almonds, roughly chopped Shop ↗
• 3 tbsp Earthen Story Black Raisins Shop ↗
• 4 Earthen Story Kalmi Dates, pitted and chopped Shop ↗
• 2 tbsp Earthen Story Pumpkin Seeds Shop ↗
• 1 tbsp Earthen Story Flax Seeds, ground Shop ↗
• ¼ cup jaggery powder (adjust to taste)
• ½ tsp cardamom powder
• ¼ tsp dry ginger powder (soonth)

Steps

1. Heat ghee in a heavy-bottomed kadhai on medium-low. Add mamra almonds and fry until golden - about 2 minutes. Remove and set aside. Fry raisins for 30 seconds until plumped. Remove and set aside.
2. Add khapli atta to the remaining ghee. Roast on medium-low, stirring continuously, for 10 - 12 minutes until it turns a deep golden colour and smells rich and nutty. The roasting is the most important step - take your time.
3. Add pumpkin seeds to the pan and roast with the atta for another 2 minutes.
4. Remove from heat. Add jaggery powder immediately and stir well - the residual heat will melt it into the flour.
5. Add cardamom, dry ginger, fried almonds and raisins, chopped kalmi dates, and ground flax seeds. Mix thoroughly.
6. Allow to cool completely. The panjiri will dry out and become crumbly as it cools - this is correct. Store in an airtight jar at room temperature for up to 3 weeks. Serve 2 - 3 tablespoons with warm milk or ghee as a morning preparation.

Key Benefits

• Khapli atta for lower glycaemic roasted flour Khapli wheat flour has a different starch structure from modern wheat - lower gluten content and a lower glycaemic impact. Ancient wheat varieties like emmer were the original grains of traditional Indian preparations - using khapli here is nutritionally and historically appropriate.
• Seven whole-food ingredients delivering a complete micronutrient profile Pumpkin seeds provide zinc; ground flax seeds provide omega-3; kalmi dates and black raisins provide iron; mamra almonds provide vitamin E. Panjiri is one of the oldest whole-food supplement preparations in Indian tradition - no modern supplement combines this many active ingredients in a form the body recognises as food.
• A2 bilona ghee as the vehicle for fat-soluble absorption A2 bilona ghee is both the cooking fat and the carrier for the fat-soluble vitamins in this preparation. Traditional panjiri was always made with bilona ghee rather than refined fat for exactly this reason - the butyrate in bilona ghee supports the gut lining while the fat ensures every fat-soluble compound is bioavailable.

Explore more recipes like this on our Recipes page, or read our ingredient guides and food knowledge articles in the Discover section.