Panjeeri (Whole Wheat, Nut & Edible Gum Ladoo)
A traditional North Indian postpartum sweet of roasted whole wheat, edible gum (gond), nuts and jaggery, an energy-dense ladoo to enjoy in small portions.
- Make-ahead
- Vegetarian
Why you'll love this
Nutty, crumbly and rich with ghee-roasted wheat, panjeeri is the sweet grandmothers make in big batches after a baby arrives, and one small ladoo goes well with evening chai.
Good for: Snack · Sweet treat · New mothers · Batch cooking · Make-ahead
Total Time
30 min
Serves
15 people
Calories
150 kcal
Nutrition highlights
Estimated, per serving
Key Pregnancy Nutrients
- Fibre2 g
- Iron0.8 mg
- Calcium40 mg
- Magnesium25 mg
Why it can be useful after birth
Panjeeri is a traditional postpartum sweet in many North Indian homes. It is energy-dense, which can help when breastfeeding leaves you hungry, but that also means small portions. The gond is part of the tradition rather than something proven to aid recovery or milk, so treat these ladoos as one part of a varied diet.
Energy
Ghee, jaggery and roasted whole wheat flour pack about 150 kcal into each ladoo, a compact bit of extra energy for a mother who is feeding often and has little time to eat.
From: ghee, jaggery, whole wheat flour
Healthy fats
Chopped almonds and cashews add crunch and some healthy fats, so a ladoo is a little more satisfying than a sweet made with sugar and flour alone.
From: almonds, cashews
General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.
Ingredients
What's in it
- Whole wheat flour – 1 cup
- Edible gum (gond), fried and crushed – 1/4 cup
- Mixed nuts (almonds, cashews), chopped – 1/2 cup
- Desiccated coconut – 2 tbsp
- Ghee – 1/2 cup
- Jaggery, grated – 1/2 cup
Easy substitutions
Mixed nuts (almonds, cashews) → Melon seeds (magaz) and pumpkin seeds
A nut-free version; magaz is already used in many family panjeeri recipes.
Jaggery → A third less jaggery
Lowers the sugar; the roasted wheat and coconut keep it tasty, though the ladoos may hold together a little less firmly.
How to make it
- 1
Heat ghee in a heavy pan; fry edible gum pieces until they puff up, then crush coarsely.
- 2
In the same ghee, roast whole wheat flour on low heat for 12-15 minutes, stirring constantly, until fragrant and golden.
- 3
Add chopped nuts and desiccated coconut; roast 2 more minutes.
- 4
Turn off heat, mix in crushed gond and jaggery while the mixture is still warm.
- 5
Once cool enough to handle, shape into small ladoos. Store in an airtight container.
Pregnancy-friendly tips
- Stored airtight at room temperature, panjeeri usually keeps for a couple of weeks, so one batch lasts through the early weeks.
- Have one small ladoo with a glass of milk or after a meal, rather than several on their own.
- Roast the flour on low heat and keep stirring; it should smell nutty and turn golden, not brown.
Safety note
- Jaggery and ghee make these sweet and rich. If you had gestational diabetes or have diabetes, count one ladoo as a sweet and check portions with your dietitian.
Contains: Wheat (gluten), Milk, Tree nuts
Frequently asked questions
Does gond or panjeeri help recovery or breast milk?
Panjeeri and gond ladoos are a long tradition for new mothers, but no good research shows they speed recovery or change milk supply. Enjoy them as an energy-dense treat alongside regular meals.
How many panjeeri ladoos can I eat a day?
One or two small ladoos is a sensible amount. Breastfeeding needs a little extra energy, but most of it should come from full meals of dal, grains, vegetables and dairy.
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