Pinni: A traditional and super nutritious Punjabi dessert

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

Method

• 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.