Alsi Ki Pinni
Veg
Dense winter sweets made from ground flaxseed (alsi) roasted in ghee with wheat flour, jaggery, and dried ginger — distinct from the wheat pinni, with flaxseed's nutty, slightly bitter flavour and a deeply warming quality. Consumed for joint health and warmth during Haryana's bitter winters.
Cuisines
Haryanvi
Himachali
Dogri
Punjabi
Garhwali
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | flaxseeds (alsi) |
| 1 cup | whole wheat flour |
| 1/2 cup | ghee |
| 1 cup | jaggery, grated |
| 1/4 cup | almonds, chopped |
| 1/4 cup | cashews, chopped |
| 1/4 cup | raisins |
| 1/2 teaspoon | cardamom powder |
Instructions
- 1 Dry roast the flaxseeds in a pan on low heat until they start to crackle. Allow them to cool and then grind them into a coarse powder.
- 2 In the same pan, dry roast the whole wheat flour on low heat until it turns golden brown and emits a nutty aroma. Set aside.
- 3 In a heavy-bottomed pan, heat the ghee and add the chopped almonds and cashews. Fry until they turn golden.
- 4 Add the roasted wheat flour to the pan and mix well with the nuts.
- 5 Lower the heat and add the grated jaggery, stirring continuously until it melts and combines with the flour and nuts.
- 6 Add the ground flaxseeds, raisins, and cardamom powder. Mix everything thoroughly.
- 7 Remove the mixture from heat and let it cool slightly until it is comfortable to handle.
- 8 Shape the mixture into small round balls (pinnis) using your hands.
- 9 Allow the pinnis to cool completely before storing them in an airtight container.
Tips
Ensure the jaggery is completely melted and mixed to avoid grainy texture in the pinnis.