Panjiri vs Granola: What's the Difference?

At first glance, Panjiri and granola might seem similar.

They're both crunchy. They're both enjoyed as snacks or toppings. And they both pair beautifully with yogurt and fruit.

But that's where the similarities end.

Granola is typically built around rolled oats, often baked or toasted with ingredients such as nuts, seeds, sweeteners and oil. Panjiri is a much older South Asian food with recipes that vary considerably between regions and families.

Babo's family recipe is made with roasted moong lentils instead of oats, wheat flour or semolina, along with almonds, coconut, melon seeds, makhana, gond, cardamom and ghee.

That means Babo's Panjiri is naturally oat-free and grain-free, with a texture and flavor quite different from conventional granola.

The texture is lighter and more delicate than most granolas. The flavor is deeper, toastier, and warmly spiced rather than overwhelmingly sweet.Many customers tell us they started eating Babo's Panjiri as a granola alternative and quickly realized it felt like its own category.

Because it is.

Panjiri isn't trying to replace granola. It's introducing people to an entirely different way of snacking one rooted in generations of South Asian food traditions.

If you're looking for a oat-free pantry staple alternative to granola, Babo's Panjiri offers a completely different base: roasted moong lentils, nuts, seeds, makhana, coconut and ghee.

• What Is Panjiri? 
• How Do you Eat Panjiri?
• Is Panjiri Healthy?
• There Were No Years in Between 
• Why We Make Panjiri With Lentils Instead of Flour

Ready to taste the difference? Explore our Original and Unsweetened varieties.