Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.
Ingredients:
Approx. 24 Pinnis
- Whole wheat flour – 3 cups
- Brown Sugar or Gur – 2 cups
- Khoya (Mawa) – 1 cup grated [optional]
- Flax seeds – 4 tbsp powdered
- Poppy seeds – 2 tbsp
- Almonds – 1/2 cup coarsely chopped
- Walnuts – 1/2 cup coarsely chopped
- Cashews – 1/2 cup coarsely chopped
- Desiccated coconut – 4 tbsp
- Clarified butter(Ghee) – 2 cups
- Fresh Cardamom powder – 1 tsp
- Milk – 2 tbsp
- Roast all the nuts separately and keep aside to cool down. Chop then coarsely and keep aside.
- In a heavy bottomed pan, heat ghee.
- Add wheat flour and cook it on low flame.
- Keep stirring continuously, till it becomes light brown.
- Now add grated mawa or khoya to it. Mix well. Add flax seed powder and roast for another 3-4 minutes.
- When flour is evenly browned and aromatic, add the sugar and stir for a minute.
- Remove the pan from the heat.
- Add the almonds, walnuts, cashews, desiccated coconut, poppy seeds and cardamom powder.
- Transfer it to a large plate and allow cooling a bit.
- Mix the contents well. Drizzle the milk (for binding) and mix well.
- With the above mixture, while it is still warm, start making ping pong size balls.
- Decorate with chopped nuts.
- Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long for breakfast or as an afternoon snack.