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- Duration: 45 mins
- Serves: 15-20 pieces people
Pinni is known for its rich taste and crunchy texture. You can get pinni right by roasting whole-wheat flour in ghee on low heat.
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Pinni is a winter delight made all over Northern India especially in Punjab. The dessert is made with nutritious wheat flour, ghee and a lot of nuts all of which are necessary to keep the body warm and provide essential fats needed to sustain the harsh winter of the Northern regions of India.
- Whole-wheat atta (gehun ka atta) (2 1/2 cups)
- Powdered sugar (burra shakar) (3/4-1 cup)
- Clarified butter (ghee) (1/2–3/4 cup)
- Almonds (badam), chopped (1/4 cup)
- Cashew nuts (kaju), chopped (1/4 cup)
- In a wide kadhai or heavy-bottom pan, add 1/2 cup ghee and whole-wheat atta.
- Keeping the flame low, keep stirring it for 8–10 mins until it develops a nutty aroma and acquires a pinkish brown colour.
- Don't stop stirring or the atta might burn.
- Remove from the flame and place it in a large bowl or plate.
- Add the chopped nuts and powdered sugar.
- Mix well and try to form lemon-sized pedas (balls), if the mixture does not come together, add more ghee and mix again until you are able to form tight laddoos.
- Allow the laddoos to cool and store in an airtight container for up to 2 weeks.
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