Warming flaky semolina with heat-generating flame of the forest and edible gums, cardamon, lotus and melon seeds, and toasted nuts; Panjiri.
Feel wholesome. And, enliven your spirits.
This dish will rupture your belief that vegan food can’t be super nutritious.
Make this:
- When the onset of winter is upon you and you need a nourishing brekkie that is wholesome
- When you’ve just delivered your new-born and need energy to sustain you on your way to recovery
- When you’re on a weight loss programme and looking for a meal replacement that will sustain you
Panjiri was inspired from my youth. My mother would make Panjiri during the winter season and we would take a spoonful or two at a time to sustain us.
This sweet dish is vegan and Indian cuisine.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 1kg semolina
- 300g olive oil
- 250g almonds
- 250g walnuts
- 250g cashews
- 100g melon seeds (char magaz)
- 100g goond (gum arabic)0
- 50g puffed lotus seeds (phool makhane)
- 50g karmarkas (butea frondose, flame of the forest)
- 4 cardamon pods, seeds
- 250g unrefined cane sugar
- Garnishing
- Rose petals
- Pistachios, chopped
Instructions
- In a wok or large saucepan, dry roast the goond in a couple of tablespoons for a few minutes until it softens. Remove and place in a large mixing bowl.
- Dry roast the lotus seeds until they brown and toss into the mixing bowl. Repeat the process with the karmarkas.
- Once the above ingredients have cooled, grind them with the cardamon seeds and sugar in a high-speed blender until fine. Set to one side.
- Lightly toast the nuts and melon seeds for a few minutes and place into a separate bowl. Roughly chop in a chopper and set to one side.
- Toss the semolina into the wok/saucepan and dry roast for a few minutes. Drizzle in the oil.
- As the semolina changes into a golden-brown colour and the remaining retained ingredients and mix well. Stir continuously to ensure it does not stick to the side. This process with take about 20 to 30 minutes over a medium heat.
- Reheat and eat a small portion at a time, as needed.
- Once cool, store in an air-tight container in a cool place.
