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Butter milk


Recipe 1

Ingredients For Butter Milk

500 ml raw, unpasteurized, full-fat milk 1/4 tsp or as needed dahi ka jamun/yogurt starter. in summer less of the jamun should be used than in winter 500 ml chilled water only in summer, in winter you will need hot water ice cubes as needed, only in summer Method:
1. Boil the milk and let it cool till it remains just a wee bit hot 2. Add the jamun/yogurt starter to the milk & stir it in. cover the milk and let it sit undisturbed overnight for the milk to set into dahi/yogurt 3. Next morning whisk the dahi with a hand mixer/blender for a couple of minutes 4. Now add about 500 ml chilled water and whisk until the butter separates out about 7-10 minutes 5. Add some ice cubes and stir till the butter firms up 6. Remove the butter and strain out the remaining liquid 7. Buttermilk is ready. Use it right away or refrigerate it and use as needed within 2 days.



Recipe 2

 Ingredients For Butter Milk


1cup Whole Milk
1tbsp Lemon Juice

Mix both ingredients very well and keep it for 1 minute and butter milk is ready.







 

Panjeri



Panjeri Recipe By Amna Riaz:


Semolina 2cups
Jaggery Powder 2 cups
Ghee 1 cup
Dry coconut half cup
Pistachio 1/2 cup
Makhanas(lotus seeds) 1/2 cup
Charmaghaz(Mixed Melon Seeds)  1/2 cup
Gond(Gum Tragacanth) 1 cup
kishmish(Raisins) 1/4 cup
Coconut 1Tbsp

Directions to make Panjeri:

Take a pan and turn on the flame, take half a cup of ghee, and roast 2 cups of semolina, cook until fragrant or semolina starts changing color on medium to low flame for 10 minutes.
After that add dried coconut, roast it for 1 to 2 minutes with semolina on low flame.
Now turn off the flame and take out the semolina mixture in a bowl.
Add jaggery powder.
Now take a pan, add 2tbsp of ghee and melt it.
when ghee gets melted add makahnay and roast them on a medium flame for 3-4 minutes and take out.
Now take a pan, add 2tbsp of ghee and melt it and add gond , keep stirring continuously on a medium flame for 2 minutes., after roasting and set aside.
Again take a pan, add 1tbsp of ghee, after melting add almonds and roast them nicely, in the same pan roast charmagh as well and set them aside.
Roast raisins and pistachios for 1-2 minutes.
Now add Makhanay, almonds,pistachios ,gond,char maghaz ,and raisins and chop them roughly.
Mix it in a semolina mixture and mix all ingredients very well.
Now our Pinjeri is ready.


Benefits of Panjeri:


Panjiri is known as conventional recuperating nourishment for moms. They ought to eat it right after giving birth since their bodies require a parcel of vitality. 

The fixings utilized in panjiri can offer assistance to the moms recapture their quality and give them supplements, which are fundamental to breastfeed. Panjiri advances the stream of breast milk. It gives vitality and cures postnatal depression.

Panjiri makes a difference get the uterus back to its typical self after the conveyance and evacuates the over-the-top liquid within the uterus. It contains solid fixings in this way, can be utilized as a nibble without the fear of hurting your body in any way. 

Panjiri is known to extend the resistance of our body and in this way, cures common colds that one catches in winters very easily. It keeps your body warm from the inside. 

Panjiri produces a warm interior the body which is utilized by our body to recuperate it from the interior, so it is truly advantageous for individuals who have any sort of wound particularly moms right after giving birth. 

it's also very important for men as well as it increases libido, increases sex drive, Improves health.
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