Babo’s Panjiri is made with whole roasted ingredients, so every bite isn’t meant to feel exactly the same. Lentils, almonds, seeds, coconut, makhana and edible gum each bring their own texture. Makhana can soften with heat or moisture; if you prefer it extra crisp, a quick light toast can help bring the crunch back.

Keep your Panjiri sealed in its pouch in a cool, dry place away from heat and moisture. Reseal the bag well after each handful, scoop or sprinkle to help keep everything at its best.

Start with a handful straight from the bag. Sprinkle it over yogurt or fruit, pour it into a bowl, use it in baking, add it to desserts or take it somewhere savory. There really isn’t one right way to Panjiri.

We make ours with roasted moong lentils instead of the semolina or wheat flour used in many Panjiri recipes. It’s ghee-roasted, gluten-free and oat-free, with almonds, coconut, melon seeds, makhana, edible gum and cardamom. The result is our crunchy take on Panjiri, made for everyday snacking.

Yes. Panjiri has long been part of postpartum food traditions across South Asian households, including during breastfeeding, with longstanding connections to traditional Ayurvedic approaches to nourishment and recovery. Recipes vary by family and region, often bringing together ingredients such as ghee, nuts, seeds and other nourishing pantry staples. In our own family, Panjiri has traditionally been made for pregnant women, new mothers and people recovering or healing. It was a food prepared during times when the body needed a little extra care. That tradition is part of the reason Panjiri has stayed in our family for generations.

We share that history because it is part of Panjiri’s story and ours. We don’t share it as a medical promise. Babo’s Panjiri is a food, not a supplement, and we don’t claim that it increases milk supply, speeds recovery or treats any medical condition. If you’re pregnant, breastfeeding or have specific dietary or medical needs, please check with your healthcare provider.

Panjiri is its own centuries-old South Asian food tradition. It isn’t a type of granola. We call Babo’s “Panjiri granola” on our packaging to give people who are new to Panjiri a familiar starting point for its crunchy, snackable format and everyday uses.

Babo’s version is made with roasted moong lentils instead of semolina or wheat flour, then combined with almonds, coconut, melon seeds, makhana, edible gum, cardamom and ghee. It’s gluten-free and oat-free and, still, first and foremost, Panjiri.