Panjeeri is a Punjabi ayurvedic sweet made of wheat flour or semolina cooked in ghee to which sugar, dried fruits, and natural gum are added.
Panjeeri is eaten during winter to ward off cold weather ills and is also given to women who are breastfeeding.
The term panjīrī is derived from the Sanskrit word panchajīraka which is an Ayurvedic preparation.
The term panchajīraka is ultimately from the 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.
Panjiri is traditionally prepared in the entire Northern, Central and Western India, and is often prepared as a Prasad in Hindu prayers during Krishna Janmashtami, Satyanarayan Puja and Bhagavata Purana Katha.
The Braj region in Uttar Pradesh is especially known for its traditional Panjiri prepared during the Krishna Janmashtami festival.
Apart from this, Panjiri is also prepared as an offering to Devtas on occasions like Shanti Puja, Havan, Trayodashi Vrats, Navratri Vrats, Dussehra, Janamdivas and other events in the Panchang, i.e. Hindu Lunisolar calendar.