Pinni

Pinni

Pinni

Veg

Dense, round winter sweets made from whole wheat flour slow-roasted in ghee with dried fruits, edible gum (gaund), and jaggery — warming, high-calorie, and traditionally given to nursing mothers and newborns. A Haryanvi and Punjabi cold-weather staple, pressed into rough balls and stored for weeks.

Cuisines

Haryanvi Himachali Dogri Punjabi

Best for

Breakfast Lunch

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

whole wheat flour 1 cup Whole wheat flour
ghee 1/2 cup Ghee
jaggery 1 cup Jaggery
Almond 1/4 cup Almond , chopped
Cashew 1/4 cup Cashew , nuts
Raisin 1/4 cup Raisin
cardamom 1/2 teaspoon Cardamom , powder

Instructions

  1. 1 Chop the almonds and cashews into small pieces.
  2. 2 In a heavy-bottomed pan, heat the ghee on medium heat.
  3. 3 Add whole wheat flour to the ghee and roast it on low flame until it turns golden brown and releases a nutty aroma. This should take about 15-20 minutes.
  4. 4 Add chopped almonds, cashews, and raisins to the roasted flour and mix well.
  5. 5 Grate the jaggery and add it to the mixture. Stir continuously until the jaggery melts and combines well with the flour mixture.
  6. 6 Add cardamom powder and mix thoroughly.
  7. 7 Remove the pan from heat and let the mixture cool slightly until it is warm enough to handle.
  8. 8 Shape the mixture into small round balls (pinnis) using your hands.
  9. 9 Allow the pinnis to cool completely and set before serving.

Tips

Ensure the flour is roasted well to avoid a raw taste in the pinnis.