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
| 1 cup | whole wheat flour |
| 1/2 cup | ghee |
| 1 cup | jaggery |
| 1/4 cup | almonds |
| 1/4 cup | cashews |
| 1/4 cup | raisins |
| 1/2 teaspoon | cardamom powder |
Instructions
- 1 Chop the almonds and cashews into small pieces.
- 2 In a heavy-bottomed pan, heat the ghee on medium heat.
- 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 Add chopped almonds, cashews, and raisins to the roasted flour and mix well.
- 5 Grate the jaggery and add it to the mixture. Stir continuously until the jaggery melts and combines well with the flour mixture.
- 6 Add cardamom powder and mix thoroughly.
- 7 Remove the pan from heat and let the mixture cool slightly until it is warm enough to handle.
- 8 Shape the mixture into small round balls (pinnis) using your hands.
- 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.