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.
Approx. 24 Pinnis
- Whole wheat flour – 3 cups
- Powdered Sugar -2 cups
- Khoya (Mawa) – 1 cup grated [optional]
- Almonds – 1/2 cup coarsely chopped
- Cashews – 1/2 cup coarsely chopped
- Clarified butter(Ghee) – 2 cups
- Cardamom powder – 1 tsp
- Milk – 3 tsp
1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.