The winter menu of Indian homes includes a wide variety of rich sweets. Gajarka Along with his Halwa and Gajak, Panjiri is found in every kitchen pantry and is stocked in large quantities. Panjiri is easy to make and doesn’t spoil quickly, so I make a lot of it at the beginning and eat it all winter long. Made with atta, nuts, edible gum and copious amounts of ghee, panjiri tastes like heaven. However, some people make it not only for its taste, but also for its high nutritional value. Panjiri benefits us in so many ways that it is even considered a postpartum recovery snack. Therefore, many women devour it immediately after giving birth.
Nutritionist Robneet Batra confirms it in an Instagram post. Before doing so, she explained the health benefits of eating panjili after giving birth.
(Read also: 5 panjili (pinney) recipes you should try in winter)
Panjiri provides nutrition and energy.
Panjiri health benefits for postpartum diet include:
1. Help breastfeeding
Panjiri is known to stimulate breast milk flow and help new mothers regain strength after giving birth.
2. Restore bone health
Panjiri ingredients help relieve muscle soreness, lubricate joints and improve bone health.
3. Relieves postpartum fatigue and pain.
By adding ingredients such as nuts and Kamarka, it helps to relieve body aches. Healthy fatty acids energize the body with strength and vitality.
(Read also: Why You Should Eat Panjiri in Winter: Pinni Health Benefits)
How to Make Panjili for Postpartum Recovery I Panjiri Recipe:
Nutritionist Lovneet Batra shared the following panjili recipe.
To make panjiri, aata and gondo are roasted in ghee. Then add makana, couscous, kamarca and muesli. Cook for a few minutes, then add the fried fruit and jaggery powder. Cook everything well. Panjiri ready.
If you’re having trouble making a ball-shaped panjili laddu, here are some tips for making the perfect panjili (or pinni).
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