Now launching
Panjiri, the way Nani made it.
Slow-roasted in pure desi ghee
For generations, Punjabi homes kept a steel dabba of panjiri ready for the cold months. It went to new mothers, growing children and elders. Community Kitchen is bringing back the most authentic version of it, hand-roasted in small batches by the women of our Zirakpur kitchen.
Shelf life6Months
ghar jaisi panjiri…
100% Desi Ghee
No vanaspati, no shortcuts
Small Batches
Hand-roasted, low and slow
Up to 6 Months
Natural shelf life, sealed fresh
Women-Made
Every jar supports livelihoods
The history of panjiri
A recipe that was passed on, not written down
Panjiri comes from the kitchens of undivided Punjab. It is whole-wheat atta roasted slowly in desi ghee until it turns golden and nutty, then mixed with dry fruits, seeds, edible gum (gond) and warming spices. No one wrote the recipe down. Mothers taught daughters by smell, by colour, and by the sound of atta in hot ghee.
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The history of panjiri
Food for the gods
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The first gift after birth
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Made once, eaten all season
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Sent with love
A taste of home, packed to travel
“Panjiri was never just a sweet. It was how a family looked after the people it loved.”
A tradition the women of Community Kitchen grew up with
The history of panjiri
From Nani's kitchen to today's superfood
Then
A home ritual
- Made once a season, at home, in a heavy kadhai
- A winter staple for warmth and energy
- Prepared for new mothers during the 40-day recovery
- Offered as prasad and shared at religious gatherings
- Recipes passed from mother to daughter, never written down
Now
A traditional superfood, rediscovered
- A whole-food alternative to packaged energy bars and snacks
- Popular with fitness-minded people, students and working professionals
- Still a thoughtful gift for new mothers and their families
- Wanted by families living away from home and missing the taste
- Hard to find made the real way, because roasting in ghee takes time and patience
The history of panjiri
Nothing you can't pronounce
Every ingredient in our panjiri is there for a reason. These are the same ingredients Punjabi grandmothers have used for generations, roasted one at a time so each one keeps its own flavour.
The first gift after birth
The base
Stone-ground whole wheat, roasted slowly until golden and nutty. This is the step that decides the flavour.
Pure desi ghee
The soul
Generous amounts of real desi ghee, and no vanaspati or refined oil. It also keeps panjiri good for months.
Dry fruits
Almonds, cashews & more
Hand-chopped and roasted separately so they stay crunchy in every spoonful.
Gond & makhana
Traditional winter ingredients
Edible gum fried until it puffs up, and lotus seeds (makhana) for a light crunch. Both are classic winter panjiri ingredients.
Seeds
Warming spices
Saunth, elaichi
Dry ginger and green cardamom, the gentle warming spices traditionally used in winter panjiri.
Natural sweetness
Measured, not overpowering
Just enough sweetness to taste like home, so the roasted wheat and ghee come through first.
No preservatives
Nothing artificial
No artificial colours, flavours or preservatives. Careful roasting and pure ghee are what keep it fresh.
Panjiri is a traditional food and is not a medicine. If you are pregnant, nursing, diabetic or have allergies (it contains wheat/gluten, dairy and tree nuts), please check with your doctor.
The history of panjiri
Nothing you can't pronounce
Every ingredient in our panjiri is there for a reason. These are the same ingredients Punjabi grandmothers have used for generations, roasted one at a time so each one keeps its own flavour.
Classic Punjabi Panjiri
by the spoonful, the old way
Loose, crumbly and fragrant with ghee, this is the panjiri from Nani’s dabba. Eat it by the spoon, stir it into warm milk, or sprinkle it over your morning dalia.
- Made once a season, at home, in a heavy kadhai
- A winter staple for warmth and energy
- Prepared for new mothers during the 40-day recovery
- Offered as prasad and shared at religious gatherings
- Recipes passed from mother to daughter, never written down
250 g
250 g
1 kg
Classic Punjabi Panjiri
by the spoonful, the old way
Loose, crumbly and fragrant with ghee, this is the panjiri from Nani’s dabba. Eat it by the spoon, stir it into warm milk, or sprinkle it over your morning dalia.
- Made once a season, at home, in a heavy kadhai
- A winter staple for warmth and energy
- Prepared for new mothers during the 40-day recovery
- Offered as prasad and shared at religious gatherings
- Recipes passed from mother to daughter, never written down
250 g
250 g
1 kg
6
Months shelf life
The history of panjiri
Order once and enjoy it all winter
Traditionally, panjiri was made once and stored for the whole season. Ours works the same way. Atta roasted slowly in pure ghee keeps naturally, without preservatives, for up to 6 months, so you can stock up, send it across the country, or keep a gift box ready.
Store simply
Keep it in an airtight container in a cool, dry place. No fridge needed.
Store simply
Keep it in an airtight container in a cool, dry place. No fridge needed.
Travels well
Easy to send to family in other cities, or pack in a suitcase going abroad.
Fresh batches
Made in small batches, with the packing date printed on every pack.
Made by the women of Community Kitchen
From Nani's kitchen to today's superfood
- Our panjiri is roasted, mixed and packed by the women who run Community Kitchen in Zirakpur.
- Powered by Global Women Power, the kitchen gives women steady work, skills and financial independence.
- Many of these women learned to make panjiri from their own mothers. Now that knowledge helps them earn.
When you choose Community Kitchen panjiri, you are keeping a tradition alive and helping a woman build her future.
Inspired by
Made with
Roasted in
Made by
Made for the people you care about
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For new mothers
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Festive & corporate gifting
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Family far from home
Good to know
What is panjiri?
How long does it stay fresh?
Up to 6 months from the packing date when stored in an airtight container in a cool, dry place. Always use a dry spoon.
Does it contain preservatives?
No. Panjiri stays fresh because of careful slow-roasting and pure desi ghee. We add no artificial preservatives, colours or flavours.