Panjiri

Panjiri is an Ayurvedic sweet dish from the Indian subcontinent which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka. The term panjīrī is derived from Sanskrit word panchajīraka which is an Ayurvedic preparation. The term panchajīraka is ultimately from Sanskrit elements panch and jīraka (cumin or herbal ingredients here). Panjiri is prepared by roasting wheat flour in ghee and adding dry fruits and spices like jeera (cumin), dhaniya (coriander), saunth (dry ginger powder), saunf (fennel) etc. Alternatively, the term panjeri is also used in Rajasthani dialects.Similarly, term pañjarī is used in Marathi and Gujarati languages. As per The Molesworth Marathi and English Dictionary, Pañjarī is sweetmeat composed of five ingredients, viz. ginger, coriander, ōṃvā or Ajwaen, pepper (or cocoanut), and sugar. Distributed on birthdays of Kṛṣṇa & Rāma and of children. Panjiri is consumed in Indian states of Jammu, Himachal Pradesh, Punjab, Haryana, Rajasthan, Gujarat, Maharashtra, Bihar, Uttarakhand and Uttar Pradesh. It is known by the name Panchjeeraka Gudam in Southern Indian states.

Source: Wikipedia