Panjiri Recipe After Delivery: Ingredients, Method and Urdu Guide

Quick answer: A traditional panjiri recipe after delivery roasts atta and sooji in desi ghee, then mixes in fried gond, makhana, almonds, cashews, walnuts, char magaz, coconut, sonth, ajwain and a sweetener such as gur or shakar. Families give one to two tablespoons a day during the 40-day chilla, often with warm milk. Check with your doctor first.

That is the short version. The long version is a full afternoon at the stove, a shopping list of fifteen items, and about 2 kg of finished panjiri that has to be roasted slowly so nothing burns.

This guide gives you the complete panjiri recipe after delivery, the ingredients list with quantities, the method step by step, a short Urdu version, and an honest look at what it costs to make at home. If you would rather spend the first weeks resting than roasting, there is a ready-made option at the end of every section.

Why is panjiri given after delivery?

Panjiri is given after delivery because it packs a lot of energy into a small spoonful. Desi ghee, roasted flour, nuts and seeds make it dense in calories and fat, which is exactly what tradition looks for in the weeks after childbirth.

In Pakistani and Punjabi homes, a new mother rests for roughly 40 days, a period called chilla or sawa mahina. During that time the mother, mother-in-law or a nani usually takes charge of the kitchen. A big tin of panjiri is one of the first things they make.

Families use it for a few reasons that have been passed down for generations:

• Energy for feeding. Breastfeeding mothers need more food than usual, and a spoon of panjiri with milk is an easy snack at 3 AM.
• Warmth. Ghee, sonth (dry ginger) and ajwain are traditionally believed to be "garam" foods that keep the body warm, especially in winter.
• Back and joint comfort. Gond and kamarkas are traditionally added because elders believe they help the back after delivery.

Be clear about what this is. Panjiri is a traditional food, not a medicine. There is no strong clinical research showing it speeds recovery. What is well established is that nuts, ghee and whole grains provide calories, fat, protein and minerals, and a new mother needs good nutrition. For a broader look at what families believe, read our guide to panjeeri benefits in pregnancy and postpartum recovery.

What is the panjiri recipe after delivery ingredients list?

The after delivery panjiri recipe differs from a regular winter panjiri in three ways. It uses more gond, it adds digestive spices like ajwain and sonth, and it stays lightly sweet. This list makes about 2 kg.

Ingredient	Urdu name	Quantity	Why it is used traditionally
Whole wheat flour	Atta	2 cups (about 250 g)	The base that holds everything together
Semolina	Sooji	1 cup (about 175 g)	Adds grainy texture
Split chickpeas, roasted and ground	Chana dal	1/2 cup (about 100 g)	Adds protein and a nutty taste
Pure desi ghee	Desi ghee	1.5 to 2 cups (about 350-450 g)	Fat and flavour; tradition prefers it over oil
Edible gum	Gond	1/2 cup (about 80 g)	Traditionally given for the back after delivery
Fox nuts	Makhana	1 cup (about 30 g)	Light crunch
Almonds	Badam	1 cup (about 140 g)	Protein, healthy fat, vitamin E
Cashews	Kaju	1/2 cup (about 70 g)	Richness
Walnuts	Akhrot	1/2 cup (about 60 g)	Omega-3 fats
Pistachios	Pista	1/4 cup (about 35 g)	Colour and flavour
Melon seeds	Char magaz	1/2 cup (about 50 g)	Traditional cooling balance
Dried coconut, grated	Khopra	1/2 cup (about 45 g)	Texture
Dry ginger powder	Sonth	1 to 2 tbsp	Traditionally believed to warm the body
Carom seeds	Ajwain	1 tsp	Families use it for digestion after delivery
Green cardamom powder	Elaichi	1 tsp	Aroma
Kamarkas (optional)	Kamarkas	2 tbsp	Traditionally added for postpartum back pain
Jaggery, shakar or sugar, powdered	Gur / shakar / cheeni	1 to 1.5 cups (about 200-300 g)	Sweetness; keep it light

That is seventeen items, most of which you will need to buy in small packets from a pansar shop. If you would rather skip the list, order Chana Dall Panjeeri made with desi ghee and have it delivered instead.

For a deeper breakdown of each ingredient and what it does, see our full panjeeri ingredients list.

How do you make panjiri after delivery, step by step?

Plan for about 2.5 to 3 hours of active work. You need a heavy-bottomed karahi, a slotted spoon, a grinder and patience. The single rule that matters: low heat, constant stirring.

Step 1: Fry the gond (10 minutes)

Heat 3 tablespoons of ghee on low. Add the gond in small batches. Each piece should puff up like popcorn within a minute or two. If it stays hard and glassy, the ghee is too cool; if it browns fast, it is too hot. Cool it, then crush it coarsely with a belan or in a grinder.

Step 2: Roast the makhana and nuts (20 minutes)

In 2 tablespoons of ghee, roast the makhana for 6-8 minutes until it snaps when you bite it. Remove. Then roast almonds, cashews, walnuts and pistachios one after another, 2-3 minutes each, until they smell toasty. Walnuts burn first, so watch them. Grind half the nuts coarsely and chop the rest.

Step 3: Toast seeds, coconut and kamarkas (8 minutes)

Dry roast the char magaz for about a minute. Toast the khopra separately for 1-2 minutes; it goes from golden to burnt in seconds. If using kamarkas, fry it in a teaspoon of ghee for 2 minutes until reddish, then crush it.

Step 4: Roast the chana dal (15 minutes)

Dry roast the chana dal on low heat until it turns light brown and smells like roasted chana, about 10-12 minutes. Cool and grind it to a coarse powder. This is the step most home cooks skip, and it is the one that gives Chana Dall Panjeeri its nutty bite.

Step 5: Roast the sooji (10 minutes)

Add 2 tablespoons of ghee and roast the sooji, stirring, for 8-10 minutes until it is a shade darker and fragrant. Set aside.

Step 6: Roast the atta in ghee (30-40 minutes)

This is the long part. Melt the rest of the ghee, add the atta and stir non-stop on medium-low heat. It starts pale and pasty, turns loose and sandy around minute 15, and becomes deep golden with a biscuity smell at 30-40 minutes. Stop stirring for a minute and the bottom scorches. A scorched batch tastes bitter and cannot be saved.

Step 7: Mix and cool (15 minutes)

Turn off the heat. Stir in the sooji, ground chana dal, sonth, ajwain and elaichi. Let it cool for 10 minutes, then add the sweetener. Adding it while the mixture is very hot makes gur melt and clump. Fold in the gond, ground and chopped nuts, makhana, char magaz, coconut and kamarkas.

Step 8: Store (once fully cool)

Spread it on a tray until completely cool, then pack it into airtight jars. Warm panjiri sweats in a closed jar, and moisture shortens its life.

Panjiri recipe after delivery in Urdu

Many families search for a recipe for panjiri after delivery in Urdu so they can share it with an elder in the kitchen. Here is the same method in short. In Roman Urdu, people often search it as "delivery ke bad panjeeri recipe".

For a full Urdu guide with panjiri laddu and more, read پنجیری بنانے کا طریقہ اور فوائد.

How much panjiri should a new mother eat, and for how many days?

Most families give one to two tablespoons, once or twice a day. A common habit is a spoon stirred into a glass of warm milk in the morning and another in the evening.

Traditionally, panjiri is eaten through the 40-day chilla. Many mothers keep going for a few months while breastfeeding, especially in winter. There is no fixed medical rule here; it is a household custom.

Portion matters because panjiri is rich. One tablespoon of a ghee-heavy panjiri can carry well over 100 calories, depending on the recipe. Our guide to calories in panjeeri per spoon and per bowl explains the numbers. More is not better: eating a bowl at a time can upset digestion and add weight you did not plan for.

Ask your doctor before starting panjiri if you had a C-section, gestational diabetes, high blood pressure, high cholesterol or any digestive problem. A sugar-free version helps with sugar intake, but it is still high in fat and calories.

Is it cheaper to make panjiri at home or buy it ready-made?

It feels cheaper to make it at home. Once you price the shopping list, the gap is smaller than most people expect, and you also pay in time.

Factor	Homemade after delivery panjiri	Ready-made from Chai Pani
Time	About 3 hours of stirring, plus shopping	2 minutes to order
Ingredients to source	15-17 separate items	None
Desi ghee	You have to find a pure source; small packs cost more per kg	Pure desi ghee from a doodh-dahi vendor in Lahore, no banaspati or oil
Nuts	Bought in small quantities at retail price	Included
Risk	A scorched atta batch wastes everything	No risk to you
Sweetness	Your choice	Sugar, shakar or sugar-free
Who does the work	Usually an elder who is also caring for the baby	Made in small batches by our family kitchen

The honest view: if you have a nani or dadi who loves making panjiri and has the time, let her. It is a family ritual worth keeping. If the household is already stretched with a newborn, buying it ready-made frees a whole afternoon. Compare prices and pick a size on the Chana Dall Panjeeri product page.

Which panjeeri is best after delivery: chana dall or mong dall?

Both work as an after delivery panjiri. The difference is the dal and the texture.

• Chana Dall Panjeeri has a nutty, slightly coarse bite from roasted chana dal, with almonds, pistachios and coconut. Good if the mother likes a crunchier texture.
• Mong Dall Panjeeri is softer and lighter in taste. Many families see moong as the gentler dal and prefer it in the first weeks. See Mong Dall Panjeeri.

If you are unsure, start with a 250g jar of each and see which one she actually eats. You can browse both in our dall panjeeri collection. To understand the wider family of panjeeri types, read what panjeeri is and how much to eat.

What else do families give a new mother besides panjiri?

Panjiri is rarely the only postpartum food. Across Pakistan, a new mother's tray often includes alsi ki pinni (flaxseed sweets made in ghee), moong dal halwa, yakhni, dalia and a warm cup of Kashmiri chai with nuts.

If you are visiting a new mother and want to take something more useful than mithai, our Postpartum Special 01 combines 500g Mong Halwa, 500g Alsi ki Pinni and a 480ml Kashmiri Chai Qehwa, the concentrate that makes pink tea in minutes.

How long does panjiri after delivery stay fresh?

Well-roasted panjiri with no added moisture keeps for a long time. Chai Pani panjeeri lasts about 3-4 months in winter at room temperature and about 6 months in the fridge.

Homemade panjiri depends on how dry the roasting was. Raisins and fresh coconut shorten its life, so add them to each portion rather than the whole batch. Always use a dry spoon. If it smells sour or the ghee smells stale, throw it out.

Why order ready-made Chana Dall Panjeeri from Chai Pani?

• Family recipe, small batches. Made the home way, not on a factory line.
• Pure desi ghee. Bought from a doodh-dahi vendor in Lahore. No banaspati, no oil.
• Your sweetness. Choose sugar, shakar or sugar-free.
• Panjeeri delivery across Pakistan. Leopards Courier delivers in 3-5 days to major and secondary cities.
• Cash on delivery. Pay when it arrives.
• Free delivery on orders above Rs. 1,500.
• Long shelf life. About 3-4 months in winter, about 6 months refrigerated.

Product	Size	Price
Chana Dall Panjeeri	250g / 500g / 1kg	Rs. 899 / Rs. 1,700 / Rs. 3,500
Mong Dall Panjeeri	250g / 500g / 1kg	Rs. 899 / Rs. 1,700 / Rs. 3,500
Alsi ki Pinnian	500g / 1kg	Rs. 1,700 / Rs. 2,900
Postpartum Special 01	500g Mong Halwa + 500g Alsi ki Pinni + 480ml Qehwa	Rs. 4,500
Kashmiri Chai Qehwa	480ml	Rs. 1,250

Buying tip: For one new mother, the 500g jar at Rs. 1,700 is the sensible start. At one to two tablespoons a day it lasts a good part of the chilla, and it already crosses the Rs. 1,500 free delivery line. Planning for the full 40 days or sharing with the family? Take the 1kg.

More on panjeeri

• Panjeeri explained: types, benefits and how much to eat
• Panjeeri ingredients: full list and what each one does
• Panjeeri benefits for men and women
• Panjeeri benefits in pregnancy and postpartum
• Calories in panjeeri per spoon and per bowl
• پنجیری بنانے کا طریقہ (Urdu guide)

Frequently asked questions

Is panjeeri good for after pregnancy?

Panjeeri has been given to new mothers in Pakistan and North India for generations, and families value it as an energy-dense food during recovery and breastfeeding. Its ghee, nuts and grains provide calories, fat, protein and minerals. It is a traditional food, not a treatment, so check with your doctor, especially after a C-section or if you have diabetes.

How many days to eat panjiri after delivery?

Traditionally, panjiri is eaten through the 40-day chilla after delivery. Many mothers continue for two to three months while breastfeeding, particularly in winter. One to two tablespoons a day is the usual household amount.

What is the panjiri recipe after delivery in Urdu?

Roast atta in desi ghee on low heat for 30-40 minutes, then mix in roasted sooji, chana dal, fried gond, makhana, nuts, sonth, ajwain and gur once it cools a little. The full Urdu recipe with quantities is in the Urdu section above. In short: آٹا گھی میں بھونیں، پھر میوے، گوند اور گڑ ملا دیں۔

What is in the panjiri recipe after delivery ingredients list?

The core ingredients are atta, sooji, chana dal, desi ghee, gond, makhana, almonds, cashews, walnuts, pistachios, char magaz, coconut, sonth, ajwain, elaichi, kamarkas and gur or shakar. The postpartum version uses more gond, adds sonth and ajwain, and keeps the sweetness light.

Can I eat panjiri after a C-section?

Many families do give panjiri after a C-section, but it is rich and heavy to digest. Ask your gynaecologist when it is safe to start, and begin with a small spoon to see how your stomach handles it.

Is sugar-free panjiri suitable after delivery?

Sugar-free panjiri removes added sugar, which helps if you are watching sugar intake. It still contains ghee and nuts, so it remains high in calories. If you had gestational diabetes, discuss it with your doctor before eating any panjiri.

Related read: Alsi ki pini recipe, calories and benefits for new mothers