 | |
| Alternative names | Kasaar[1] |
|---|---|
| Course | Dessert |
| Place of origin | Indian subcontinent |
| Main ingredients | Whole-wheat flour, sugar, ghee, dried fruits, herbal gums |
Panjiri is a Ayurvedic[2] sweet dish from the Indian subcontinent[3][4][5][6] which is specially prepared for Krishna Janmashtami[7][8][9] festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.[2]
The term panjīrī is derived from Sanskrit word panchajīraka[10] which is an Ayurvedic preparation. The term panchajīraka is ultimately from Sanskrit elements panch (five) and jīraka (cumin or herbal ingredients here).[11] Panjiri is prepared by roasting wheat flour in ghee and adding dry fruits and spices like jeera (cumin), dhaniya (coriander), saunth (dry ginger powder), saunf (fennel) etc. Alternatively, the term panjeri is also used in Rajasthani dialects.[12]Similarly, term pañjarī is used in Marathi and Gujarati languages. As per The Molesworth Marathi and English Dictionary, Pañjarī is sweetmeat composed of five ingredients, viz. ginger, coriander, ōṃvā or Ajwaen, pepper (or cocoanut), and sugar. Distributed on birthdays of Kṛṣṇa & Rāma and of children.[13]
Panjiri is consumed in Indian states of Jammu,[3][14] Himachal Pradesh,[15] Punjab,[16] Haryana,[17][18] Rajasthan, Gujarat,[19] Maharashtra, Bihar, Uttarakhand and Uttar Pradesh. It is known by the name Panchjeeraka GudaminSouthern Indian states.[20]
Panjiri is traditionally prepared in the entire Northern, Central and Western India, and is often prepared as a PrasadinHindu prayers during Krishna Janamashtami[12][9] Satyanarayan Puja.[21][22] and Bhagavata Purana Katha.[23] The Braj region in Uttar Pradesh is specially known for its traditional Panjiri prepared during Krishna Janamashtami festival.[7] Apart from this, Panjiri is also prepared as an offering to Devtas on occasions like Shanti Puja, Havan, Trayodashi Vrats, Navratri Vrats, Dussehra, Janamdivas (birthdays) and other events in the Panchang, i.e. Hindu Lunisolar calendar.[8]
This Panjiri is prepared using Dhaniya, i.e. coriander seeds and is specifically prepared for Vrat. The wheat flour panjiri is replaced with Dhaniya Panjiri because consuming grains is generally not allowed during fasting, hence this dish is prepared with the powder of coriander seeds, ghee, sugar, almonds and raisins.[24]
This special variant of Panjiri is associated with Pushtimarg SampradayaofVaishnavism. Panjiri forms one of the 56 dishes of the Chhapan Bhog for Bhagwan Shrinathji, form of Bhagwan Krishna. This Panjiri is prepared as a Naivedhya for Shrinathji. The main ingredients used include : Variyali (fennel), Ajmo (carom), Dhanna (coriander), sunthi (dry ginger), pepper flakes and gari (dry coconut).[25]
InJammu region, a special variation of Panjiri is prepared for winter season & Janamashtami Vrat and is called Sund Panjiri. This variation is prepared using lots of dry ginger powder (sundinDogri) and is loaded with dry fruits native to hills of Jammu division.
InRajasthan, Panjiri or Panjeri is prepared using edible gum (also known as Gond locally). The mixture is used to prepare laddus out of it.[26]
This particular variation of panjiri is prepared using atta (wheat flour) as a Prashad for Satyanarayan Puja. Tulasi leaves (holy basil leaves) are also added to the mixture. It is served along with Charnamrit (a yogurt based sweet drink) and is associated with Braj region.[23]
It is prepared using phool makhanas (foxnuts) and is specially associated with Bihari cuisine.[27]
In puerperal diseases such as fever, loss of appetite and disordered secretions after delivery, the following preparation called panchajiraka paka is used.
Jammu is famous all over India for Chocolate Barfi, Sund Panjeeri, Patisa and Rajma
It is a staple from Punjab region of Pakistan and India
Panjiri is a Punjabi sweet made of wheat flour or semolina cooked in ghee to which sugar, dried fruits, and natural gum are added.... These are eaten during winter to ward off cold weather ills and also given to women who are breastfeeding.
Preparations for Wednesday's Krishna Janmashtami, the birthday of Lord Krishna, have reached a crescendo in the whole of Braj region of Uttar Pradesh... Special pakwans (dishes), laddoos, dry fruits, panjeeri, panchamrit are being prepared. Most people fast and eat only after the midnight birth of Krishna.
Panjiri is one of the Prasad (food offered to Gods and then distributed between the devotees) items which is prepared for Pooja (the Indian prayer sessions) Havan as well as on auspicious days....Shanti Havan, Janamashtami, Navratri, kids' birthdays, Dussehra and for Trayodashi fasts and other events in the Indian Lunar Calendar. Also it is common within the punjabi diaspora as it has been traditionally sent to them by their families back home.
Panjiri is one of the quintessential delights of Krishna Janmashtmi bhog. It is offered to Lord Krishna, the eighth avatar of Lord Vishnu on the occasion of his birth anniversary.
One of them, called panjiri, is a nourishing mix of Himachali grains and nuts, akin to muesli, and can double up as a snack or breakfast item.
It is a staple from Punjab region of Pakistan and India
Pancha-Jeeraka Guda Post-natal care for mothers
Panchamrit Panjeeri Prasad is distributed after Satyanarayan Katha, Bhagwad Puja, Krishna Janmashthami. It is also known as Charanamrit or Charanamrut. It is called Panchamrit because it is made by mixing 5 ingredients together
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