THE MAGIC OF PINNI, PANJIRI
The cornerstones of Punjab’s culinary history, these sweet staples are not just meant for winters
What is it about the lionhearts of Punjab that makes them perceived as symbol of strength around the world? It might have something to do with the tradition of strengthbuilding panjiri usually being a baby’s first food, says food historian Pushpesh Pant.
“Both pinni and panjiri are a powerhouse of energy and have always been a part of the Punjabi household. The ingredients for panjiri are whole wheat flour, jaggery, and ghee, mixed with dry fruits. Besides feeding babies, it is a nutritional supplement for pregnant women and new mothers as well,” says Pant. “However, the assumption that these are only for winter is incorrect; you can have them anytime,” he adds.
This makes us curious — how are panjiri and pinni different and why are they full of energy? “Panjiri is like a moist powder whereas pinni is more like a solidified form of it. They provide energy because they contain numerous dry fruits along with ghee,” explains chef Kunal Kapur.
However, this still doesn’t explain how these two became the foundation on which the Punjabi farming community has thrived for centuries.
“The farmers, working for long hours in the field, required energy throughout the day. And that’s where pinni and panjiri came in. If you have wondered where Punjabis get their envious physique from, then now you know the answer. This is also the reason why they are classified as essential farming foods,” says Kapur.
The celebration of most festivals in Punjab is incomplete without pinni or panjiri. “Pinni is primarily a winter food whereas panjiri is served throughout the year on various occasions. There are variations in their recipes as well. Aate ke pinni, pinni ke laddu, nariyal and suji panjiri to ghond panjiri, take your pick,” says chef Manisha Bhasin.
However, if these two dishes dominate the Punjabi kitchen, then why aren’t they commercially popular? “Traditionally, they are made in homes. Each household has a customised recipe, which is passed from one generation to another. Also, I think that Indian sweets are an untouched territory right now. However, Halwai and its reinvention will be big this year,” says Kapur.