Modern Sunth Panjiri Energy Truffles

Traditional Panjiri flavours get a contemporary makeover in these bite-sized truffles. Made with roasted makhana, ragi, nuts, seeds and warming spices such as sunth and cardamom, these treats retain the familiar character of Panjiri while offering a modern presentation.

Makes approximately 20–24 small truffles

Ingredients

For the Roasted Base

Roasted makhana – 1 cup

Ragi flour – ½ cup

Almonds – ½ cup

Cashews – ½ cup

Pistachios – ¼ cup

Melon seeds (magaz) – ¼ cup

Pumpkin seeds – ¼ cup

Flaxseeds, lightly roasted – 2 tbsp

Desiccated coconut – 2 tbsp

Ghee – 2–3 tbsp

For the Spice Blend

Dry ginger (sunth) powder – 1½ tsp

Cardamom powder – ½ tsp

Grated nutmeg – a pinch

Saffron – a few crushed strands, optional

Black pepper – a tiny pinch, optional

For Sweetness and Binding

 Choose one:

8–10 soft Medjool dates, or 12 regular soft dates

Additional warm ghee – 2–3 tbsp, as needed for binding

For Finishing

Roasted makhana powder

Finely chopped pistachios

Toasted pumpkin seed crumble

Dried rose petals

Edible silver leaf, optional

Method

1. Roast the Ragi

Heat 1 tablespoon ghee in a heavy-bottomed pan. Add the ragi flour and roast over low heat for 8–10 minutes, stirring continuously until aromatic. Set aside.

2. Roast the Nuts and Seeds

Roast the makhana separately until crisp.

Lightly roast the almonds, cashews, pistachios, melon seeds, pumpkin seeds, flaxseeds and desiccated coconut until fragrant.

Allow everything to cool slightly.

3. Grind

Pulse the roasted makhana, nuts and seeds into a coarse mixture.

Avoid grinding everything completely smooth—a little texture gives the truffles a more interesting bite.

4. Combine the Ingredients

Combine the roasted ragi flour and coarse nut-and-seed mixture.

Add sunth ( dry ginger pdr), cardamom, nutmeg, saffron and black pepper, if using. Mix thoroughly.

5. Sweeten and Bind

For the date version: Blend the soft dates into a smooth paste and knead them into the warm mixture. Add a little ghee if needed.

For the jaggery version: Add the powdered jaggery and 2–3 tablespoons warm ghee. Mix until the mixture holds together when pressed between your fingers. Add a little more ghee only if necessary.

6. Shape

Take small portions of the mixture and roll them into bite-sized truffles.

7. Finish

Roll the truffles in roasted makhana powder or finely chopped pistachios.

Finish with pumpkin seed crumble, dried rose petals and a small piece of edible silver leaf, if desired.

 

 

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Sarkara Upperi

   

Ingredients

2 no Raw Plantain (raw kerala banana)

¾ cup Jaggery

¼ cup Water

1 tsp Dry Ginger Powder

½ tsp Cardamom Powder

½ tsp Roasted Cumin Powder

1 tbsp rice flour

Oil for deep frying

 

Preparations

 

Peel raw banana, cut it into half moons. Deep fry in medium heat oil till super crispy. It will take around 20 to 30 mins to get it crispy. Drain and set aside.

Take jaggery and water in a sauce pan and boil till liquid and melted. Strain this using a sieve. Pour this back in the pan. Boil till it gets syrupy.

Add in fried raw banana pieces and coat it well with the syrup. Cook it in the syrup till the banana is coated well. Lower the heat, and add in rice flour and mix well. Stir till it gets coated all over the banana pieces. Spread this on a plate. Let it cool completely. Store in an air tight container. 

 

 

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Unniyappam for Vishu

  

Vishu marks the Malayali New Year, symbolising prosperity and hopeful beginnings, with festive foods prepared using seasonal ingredients. Unniyappam, soft golden fritters made with rice flour, ripe bananas, jaggery, and coconut, are cherished for their warm flavour and comforting sweetness during the celebrations.

Ingredients

For the Batter:

½ cup raw rice  soaked 3–4 hours

½ cup jaggery  melted and strained

1 ripe banana (nendran/Kerala variety)

3 tbsp fresh grated coconut

1 tsp black sesame seeds

½ tsp cardamom pdr

¼ tsp dry ginger pdr (chukku)

A pinch of baking soda

A pinch of salt

¼ cup coconut oil  for cooking OR Sundrop/ Groundnut oil

poaching pan/ appakarai you get in iron, brass/ non-stick too, with 5/7/9 holes or more in some.

Method

1. Soak raw rice in water for 3–4 hrs. Drain before grinding.
2. Melt jaggery in 3–4 tbsp water, stir until dissolved, strain. Cool slightly.
3. Grind rice + banana to a smooth, thick batter with minimal water.
4. Add jaggery syrup, coconut, sesame seeds, cardamom, chukku, baking soda, and salt. Mix well. Rest 30 mins.
5. Heat unniyappam pan on medium. Add a few drops of coconut oil to each mould.
6. Fill each mould ¾ full. Don’t overfill — they puff up.
7. Cook until edges set and bottom is golden (~3–4 mins). Flip, cook other side 2–3 mins.
8. Drain on paper. Serve warm — soft inside, crisp outside.

 

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Methi Paak

  

Ingredients

• 100 gm or ¾ cup methi seeds
• 200 gm or 1 cup milk to soak methi powder
• 250 gm ghee
• 100 gm desiccated coconut
• 100 gm dry fruits - 40 gm almonds,30 gm cashews, 30 gm watermelon seeds
• 50 gm or ¼ cup  edible gum
• 50 gm or ½ cup coarse urad dal flour
• 50 gm or ½ cup coarse gram flour
• 50 gm or ½ cup coarse wheat flour
• 3 tsp poppy seeds
• 400 gm jaggery
• 30 gm or 4 tbsp dry ginger powder
• 30 gm or 4 tbsp batrisu powder *
• 1 tsp cardamom powder
• Garnish with: Almond slits - Pistachio slits, Poppy seeds
•  
• Preparations
•  
• • Grind methi dana into fine powder.
  • Soak methi powder with milk for 4-5 hours.
  • Heat 2 tbsp ghee in a pan, add soaked methi powder and roast on low flame till it completely dry and changes its color.
  • After 15-17 minutes methi powder is completely dry and changes its color. Take out methi powder into a mixing bowl.
  • Now add dry coconut in a pan and roast for a minute. Add roasted coconut into a mixing bowl.
  • Then roast dry fruits for a minute and grind them into a coarse powder. Then add coarse dry fruit powder into a mixing bowl.
  • Add 2 tbsp ghee in a pan; add gond and fry on low flame till it completely puffs up.
  • Crushed fried gond with the back side of bowl (or grind into mixture jar). Add crushed gond into the mixing bowl.
  • Heat 1 tbsp ghee in a pan, add coarse urad dal flour and roast till it changes its color.
  • In the same way heat 2 tbsp ghee in a pan, add coarse gram flour and roast till it changes its color.
  • Add 3 tbsp ghee to pan, add coarse wheat flour and roast till it changes its color.
  • Now in a mixing bowl, add poppy seeds and mix everything. Methi pak mixture is ready.
  • Heat the remaining ghee in a pan, add jaggery, and completely melt it on low flame.
  • Switch off the flame; add dry ginger powder, batrisu powder and cardamom powder. Mix well.
  • Add methi pak mixture and mix well.
  • Now immediately transfer the mixture into greased tray level it using spatula and sprinkle sliver of poppy seeds, pistachio and almond on the top.
  • Let it cool down completely. Cut into pieces once set. 

  Notes

  • Grind methi in coarse powder.
  • soaked methi into milk reduces its bitterness and makes it fluffy.
  • roast all flour on low flame till it changes color.
  • switch off the gas, when the jaggery is completely melted.
   
• 
  
•  

  *Batrisu, meaning “thirty-two,” gets its name from the precise number of herbs and spices that make up this incredible blend. Each ingredient is carefully selected for its medicinal and warming properties, contributing to a symphony of flavors and health benefits. The quality of each herb is paramount to creating a potent and effective powder. Always source your ingredients from a reputable spice merchant or a traditional herbal store.

  
  

  Main Ingredients (The 32 Spices and Herbs):

• Cardamom (Elaichi): 1 tbsp. Aromatic and warming, aids digestion and soothes the stomach.
• Cinnamon (Dalchini): 1 tsp. Anti-inflammatory, rich in antioxidants, and helps regulate blood sugar.
• Cloves (Laung): 1 tsp. Known for their powerful antiseptic and pain-relieving properties.
• Saffron (Kesar): 1 pinch. Aids in mood regulation, acts as an antioxidant, and gives the blend its beautiful golden color.
• Ginger Powder (Sonth): 2 tbsp. A potent digestive aid and anti-inflammatory, perfect for postpartum recovery.
• Black Pepper (Kali Mirch): 1 tbsp. Enhances the absorption of other nutrients and provides a warming effect.
• White Pepper (Safed Mirch): 1 tbsp. Milder than black pepper but with similar warming and digestive benefits.
• Safed Musli: 1 tbsp. Used in Ayurvedic medicine to boost immunity and energy.
• Kali Musli: 1 tbsp. Supports overall health and vitality, traditionally used for strength.
• Fenugreek Seeds (Methi): 1 tbsp. A traditional halal replacement for Nutmeg. Known for its benefits for new mothers, including postpartum healing and promoting lactation.
• Aaekhro (Bhankari): 1 tsp. Aids in detoxification and has anti-inflammatory properties.
• Nirgundi: 1 tsp. Often used for its medicinal benefits, particularly for pain and swelling.
• Halim Seeds (Garden Cress): 1 tsp. Rich in iron and protein, making them highly nourishing for new mothers.
• Nag Kesar: 7 grams. It aids in digestion and provides a fragrant, spicy note.
• Ashwagandha: 1 tbsp. An adaptogen that helps the body manage stress and supports energy levels.
• Kamar Kas (Lal Gond): 1 tsp. A type of edible gum that strengthens joints and bones, particularly important after childbirth.
• Avak Powder: 1 tsp. Contributes to the medicinal properties of the blend.
• Piper (Long Pepper/Pippali): 1 tsp. Aids digestion and acts as a respiratory tonic, balancing the “Kapha” dosha.
• Mulethi (Yashtimadhu): 1 tsp. Soothes the throat and acts as an anti-inflammatory agent.
• Gokshur: 1 tbsp. Traditionally used to support urinary health and strengthen the body.
• Nag Kesar: 1 tsp. Aids in digestion and provides a fragrant, spicy note.
• Bala (Cinkalal): 1 tsp. A rare herb that contributes to the unique medicinal profile.
• Kamal Kakdi (Lotus Roots): 1 tbsp. Rich in fiber and vitamins, supports healthy digestion.
• Bedana: 1 tsp. Believed to have cooling properties and provides a mild sweetness.
• Aasan Powder: 1 tbsp. Used for its purifying and medicinal effects.
• Tejbal Powder (Tumkur): 1 tsp. Known for its therapeutic properties and as a warming spice.
• Ganthoda (Peppermaul): 2 tbsp. A potent warming spice that aids in improving circulation.
• Shatavari (Asparagus): 1 tsp. A powerful herb known as a “women’s tonic,” supporting hormonal balance and lactation.
• Akkarkara Powder: 1 tsp. Used to improve vitality and has stimulating properties.
• Chopchini Powder (China Root): 1 tsp. Contributes to the detoxification and anti-inflammatory benefits.
• Bhimseni Kapur (Camphor): 1 tsp. Used in very small quantities for its cooling, soothing, and anti-bacterial effects.
• Turmeric (Haldi): 2 tbsp. A potent anti-inflammatory and antioxidant, crucial for healing and recovery.                            

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Gud ki Panjiri

 INGREDIENTS:
1. Whole wheat Flour (Multi-grain or plain atta) – 2 cups
2. Jaggery (gur) – 1 and 1/4 to 1 and 1/2 cups
3. Silvered almonds(badam) – 1/2 cup
4. Foxnuts/lotus-seeds (makahne) halved or coarsely ground – 1/2 cup
5. Gum acacia (Gond/Dink) – 1/4 cup
6. Melon seeds (kharbuje giri) – 1/4 cup
7. Poppy seeds(khuskhus/poshak) – 2 tbsp
8. Walnuts halved (akhrot) – 3 tbsp
9. Clarified butter (ghee) – 1 cup
10. Cardamom powder (Elaichi) – 2 tsp
11. Dry coconut flakes(khopre slices) – 4 tbsp (optional)
12. Dry Ginger powder (soonth) – 4 tbsp (optional)

METHOD:
| Preparation time : 15 mins | Cooking time: 40 to 45 mins | Makes almost 5 cups of Panjiri |

1. For making Panjiri , we start with prepping the nuts. If you don’t have silvered or sliced almonds, you can start by chopping them. I silvered almonds, roughly chopped lotus seeds and walnuts, ground cardamom and grated jaggery. Grated or shredded or chopped jaggery dissolves and melts faster than the lumps. It is always good to save our time at the front. (A stitch in time saves nine.). If you are adding cashews and pistachios , chop them finely too.

grated jaggery

silvered almonds

chopped lotus seeds

2. Take a heavy wok(kadhai). Heat it at medium, add the poppy seeds(khuskhus) into it. Dry roast them at low to medium heat for 4 to 5 mins till they change color. Don’t wait for turning them black. Just a slight change in color is enough. 😉



3. Add 2 tbsp of ghee (clarified butter ) into the same wok and heat it at medium. Start with roasting the gond(gum). The gum will swell up after a minute and when it changes color slightly , take it out with a slotted spoon ,draining the excess ghee back in the wok. A perfectly roasted and cooked gond will crumble in between both the fingers and turn into powder. This will take around 2 to 3 mins. I roasted them in two parts cause they have to be taken out as soon as they swell. To avoid burning in haste , you can use this tip too.



4. In the same ghee, now roast the almonds and walnuts at medium heat. Toss them a few times in the wok and then draining the excess ghee ,take them out in a dry plate.This will take about a minute.

5. Add more ghee (about 1 tbsp) if needed and similarly roast the lotus seeds at medium heat. The chopped makhane will roast faster and also easy to chew . This will take about a minute again.


6. In the end, add more ghee if needed, and add the melon seeds. We roast them always at the end, because they tend to sputter and darken the ghee. The trick to roast them safely is to use a cover for the wok in one hand and keep stirring them with the other hand. So while partially covering the wok, we can roast them perfectly without any splattering. Take them out as soon as you hear the popping sound, and turn off the heat.

7. Now in the same wok, add the remaining ghee . Let it melt. Then add the flour and stir it till all the ghee gets absorbed in the flour . Continue roasting flour till it changes color. You need to stir after every 3 seconds,so that the flour doesn’t burn. Also if you feel the mixture is too dry, you can add more ghee here.


8. When the flour has changed color,turned brown and smells aromatic, it is time to add all the nuts into it. Mix them instantly into the mixture and take the wok off the heat. Pour this mixture in a bowl to help it cool.



9. In the meanwhile , heat 2 tbsp of ghee in the same wok at medium. When the ghee is melted, add the grated or chopped jaggery into it. Stir it and try to break with the spatula. When the jaggery is melted and turned into a thick syrup, turn off the heat and pour this thick syrup in the flour-nuts mixture.



10. Immediately stir and mix them such that the jaggery is scattered all over the mixture. Also add the cardamom powder while mixing. When it is still warm, start making laddoos from it. Since on cooling the jaggery would set the laddoo. I was able to make just 15 to 16 laddos and then the mixture cooled and stopped coming together. Another trick is to add the jaggery in the flour while the flour is roasting and quickly add the nuts too. Then quickly turn the mixture into an already greased thali to form a burfi(fudge) kind of sweet.( Just like we prepare Sukhdi.) Mark the lines with a knife in the thali ,so that after setting you can easily remove the burfi from the thali.

11. If you don’t wish to make laddoos, just mix the roasted flour, nuts and melted jaggery together and the panjiri is ready to serve. This panjiri stays good for 3 months on the shelf.

As discussed above, the Panjiri is good for strengthening bones, muscles and in relieving the back pain. It is kind of home remedy for any physical pain. It contains ghee, which although is a saturated fat, but is better than the fat of butter. The jaggery, which is raw sugar, is better than white sugar. The almonds, walnuts help in improving eyesight and activated brain. In all it is a nutritious and delicious package.

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Raab — Immunity Building Home Remedy Made From Millet Flour

  

 Ingredients

2 tbsp Bajra Flour ( Pearl Millet)

1 tbsp Whole Wheat Flour

1/4 tsp Dry ginger powder, or freshly ground ginger

1/4 cup Jaggery, crumbled

2 tsp Ghee

1/2 tsp Ajwain (Carom seeds), or cumin seeds

1 tbsp Whole Black Peppercorns, pounded

 

 Preparations

Combine the bajra, wheat flour and 3 cups of water in a saucepan and place it on medium heat. Stir to make sure there are no lumps.

Stir in the jaggery, ginger powder and allow the mixture to come to a boil stirring constantly. Continue to stir until the mixture begins to thicken slightly for about 5 to 8 minutes.

Heat the ghee in another small pan; add the ajwain (or cumin), black pepper and allow it to roast for a few seconds.

Pour the ghee into the hot Raab Mixture. Check the taste and add more jaggery or ginger to suit your taste. You can adjust the consistency by adding water if required.

Serve Raab as a side dish along with Rajasthani meal. 

 

 

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Pumpkin Pie with Pecans and Cream

  

 Ingredients 

for filling

eggs 2

sugar 1/4 cup

salt a pinch

cinnamon pdr 2 tsp 

nutmeg pdr 1 tsp

dry ginger pdr 1 tsp

cloves pdr 1/2 tsp

pumpkin puree 2 cups

condensed milk 1 can 

butter 2 tsp

pecans 1 cup

whipped cream

For the crust

maida 2 cups

salt a pinch

sugar 3 tsp

cold butter 1 cup

Water (optional)

 

Preparations

Make the crust by blending maida, salt, sugar, and cold butter until crumbly. Add a few drops of water and knead lightly. Roll, cover, and refrigerate.

Preheat oven to 300 °C.For the filling, whisk eggs, sugar, salt, and spices. Add pumpkin puree, condensed milk, and butter; mix well.

Pour the filling into the crust and bake for 20 minutes (or till the centre is firm but slightly wobbly).

Cool fully, top with pecans and whipped cream.

 

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Neyyappam

  

Ingredients

1 cup raw rice

2 small banana, chopped

cardamom  3-4 pods

¾ cup jaggery / gud

2 tbsp water

1 tbsp ghee

2 tbsp coconut, chopped

¼ tsp dry ginger powder

¼ tsp baking soda

pinch salt

ghee for cooking

 

Preparations

wash and soak a cup rice for 4 hours.

drain off the water and transfer to the blender.

add 2 small banana and 3-4 pods of cardamom

blend to a slightly coarse paste without adding any water.

now in a tawa take ¾ cup jaggery and 2 tbsp water.

cook on medium flame stirring to dissolve jaggery.

boil to a thick consistency, then cool the jaggery syrup slightly.

filter the jaggery syrup and pour over rice batter.

mix well, make sure to get a thick dosa batter consistency. in a small kadai heat 1 tbsp ghee and roast 2 tbsp coconut pieces till light brown. pour the fried coconut along with ghee over batter. also add ¼ tsp dry ginger powder, ¼ tsp baking soda and pinch salt. mix well making sure to attain thick dosa batter consistency. heat appe pan and pour half tsp of ghee in each mould of appe pan. pour the batter into each appe mould. roast to golden brown on both sides or cook until the toothpick inserted comes out clean. Enjoy neyyappam hot along with other delicacies.  

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