The beginning
Roots in Amritsar
Our family farms land in Amritsar's small village, in Punjab. For as long as anyone can remember, panjeeri has been part of life there roasted in big iron karahis for weddings, for the cold months, and above all for new mothers.
The recipe was never written down. It lived in the hands of the women in our family: how dark to roast the flour, how much gond to fold in, when to add the jaggery. We learned it the way it was always taught by standing at the stove and watching.
