Panjiri

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Traditional Indian Ayurvedic sweet

title: "Panjiri" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["indian-desserts", "indian-cuisine", "pakistani-cuisine", "gujarati-cuisine", "rajasthani-cuisine", "uttar-pradeshi-cuisine", "culture-in-comilla", "wheat-based-drinks"] description: "Traditional Indian Ayurvedic sweet" topic_path: "geography/india" source: "https://en.wikipedia.org/wiki/Panjiri" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Traditional Indian Ayurvedic sweet ::

::data[format=table title="Infobox food"]

FieldValue
namePanjiri
image[[File:Panjeeri..JPG
alternate_nameKasaar
countryIndian subcontinent
courseDessert
main_ingredientWhole-wheat flour, sugar, ghee, dried fruits, herbal gums
::

| name = Panjiri | image = [[File:Panjeeri..JPG|300px|Panjeeri]] | caption = | alternate_name = Kasaar | country = Indian subcontinent | creator = | course = Dessert | type = | served = | main_ingredient = Whole-wheat flour, sugar, ghee, dried fruits, herbal gums | variations = | calories = | other = Panjiri is an Ayurvedic sweet dish from the Indian subcontinent{{Cite book |last=Malik |first=Abdul|pages=419 |url=https://books.google.com/books?id=andTEAAAQBAJ&dq=panjiri+pakistan&pg=PA419 |title=Microbial Biofertilizers and Micronutrient Availability The Role of Zinc in Agriculture and Human Health |date=2021 |publisher=Springer International Publishing|isbn=978-3-030-76609-2 |language=en |quote=It is a staple from Punjab region of Pakistan and India}} which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.

Etymology

The term panjīrī is derived from Sanskrit word panchajīraka which is an Ayurvedic preparation. The term panchajīraka is ultimately from Sanskrit elements panch (five) and jīraka (cumin or herbal ingredients here). 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.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.

Regions of use

Panjiri is consumed in Indian states of Jammu, Himachal Pradesh, Punjab, Haryana, Rajasthan, Gujarat, Maharashtra, Bihar, Uttarakhand and Uttar Pradesh. It is known by the name Panchjeeraka Gudam in Southern Indian states.

Cultural uses

Panjiri is traditionally prepared in the entire Northern, Central and Western India, and is often prepared as a Prasad in Hindu prayers during Krishna Janamashtami Satyanarayan Puja. and Bhagavata Purana Katha. The Braj region in Uttar Pradesh is specially known for its traditional Panjiri prepared during Krishna Janamashtami festival. In Braj culinary tradition, Panjiri is prepared as a special bhog to commemorate birth of Lord Krishna. 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.

Variations

Phalahari dhaniya panjiri

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.

Pushtimargiya panjiri

This special variant of Panjiri is associated with Pushtimarg Sampradaya of Vaishnavism. 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).

Dogra sund panjiri

In Jammu 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 (sund in Dogri) and is loaded with dry fruits native to hills of Jammu division.

Rajasthani gond panjiri

In Rajasthan, Panjiri or Panjeri is prepared using edible gum (also known as Gond locally). The mixture is used to prepare laddus out of it.

Mathura's panchamrit panjiri

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.

Phool makhana panjiri

It is prepared using phool makhanas (foxnuts) and is specially associated with Bihari cuisine.

References

References

  1. (2 August 2021). "Rajpal Hindi Shabdkosh". Rajpal & Sons.
  2. Peter, K. V.. (2004-03-23). "Handbook of Herbs and Spices: Volume 2". Elsevier.
  3. SONI, JAYANTI. "Recipe: Jayanti's Magical Dhaniya Panjiri".
  4. (1888). "A Rural and Agricultural Glossary for the N.W. Provinces and Oudh". Superintendent of Government Printing.
  5. (2013). "The Penguin Food Guide to India". Penguin Books Limited.
  6. Lingham), Durgadas (Rodney. (2013-05-24). "Foundations of Ayurveda: Ancient Indian Medical Knowledge for Modern-Day Problems". Lulu.com.
  7. Varmā, Rāmacandra. (1971). "Saṅkshipta Hindī śabdasāgara". Nāgarīpracāriṇī Sabhā.
  8. Molesworth, J. T. (James Thomas). (1857). "A dictionary, Marathi and English. 2d ed., rev. and enl".
  9. "Cuisine of Jammu".
  10. (2003). "Jammu & Kashmir". Anthropological Survey of India.
  11. Borah, Jahnabee. (2020-08-29). "Why Himachali cuisine is having a moment".
  12. Malik, Abdul. (2021). "Microbial Biofertilizers and Micronutrient Availability The Role of Zinc in Agriculture and Human Health". Springer International Publishing.
  13. (1998). "Haryana District Gazetteers: Ambala district gazetteer, 1883-84". Gazetteers Organisation, Revenue Department, Haryana.
  14. Singh, K. S.. (1994). "Haryana". Anthropological Survey of India by Manohar Publishers.
  15. Cultures, Institute of Traditional. (1966). "Bulletin of the Institute of Traditional Cultures, Madras". University of Madras.
  16. Lingham, Rodney. (2013-05-29). "Aushadh Rahasya: The Secret of Ayurvedic Herbs and Disorders of the Mind". Lulu.com.
  17. (2003). "Rājasthānī-Hindī kahāvata-kośa: Aṃ se kā taka kahāvateṃ". Rājasthānī Granthāgāra.
  18. (2020-08-09). "Janmashthmi 2020: Why is Panjiri so popular in Janmashtmi?".
  19. Pandey, Indu Prakash. (1977). "Avadhī kahāvateṃ". Racanā Prakāśana.
  20. Sadaiv, Shashikant. (2020). "Vrat-Upvas Ke Dharmik Aur Vaigyanik Adhar". Prabhat Prakashan.
  21. (2012-01-19). "Panchamrit Panjiri Prasad".
  22. (2013-08-28). "Braj decked up for Janmashtami".
  23. Srivatsa, Indira. (2024-07-06). "A TO Z INDIA - AUGUST 2024". A TO Z INDIA.
  24. Amrita. (2018-04-20). "Panjiri (Prasad for Indian Pooja)".
  25. "All you need to know about dhaniya panjiri". The Times of India.
  26. (20 August 2022). "Saroj Shah દ્વારા રેસીપી પંજરી પુષ્ટી માર્ગીય (Panjiri Pushtimarg Recipe In Gujarati)".
  27. "Gond ke laddu Rajasthani Recipe - Recipe Gond ke laddu Rajasthani Cuisine".
  28. (2022-02-08). "How to make Makhana Panjiri".

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indian-dessertsindian-cuisinepakistani-cuisinegujarati-cuisinerajasthani-cuisineuttar-pradeshi-cuisineculture-in-comillawheat-based-drinks