Punjabi Pinni is a perfect Winter Indulgence. Punjabi Pinnis are a Winter special dessert made with wheat flour, jaggery, cashews, almonds, raisins, nuts, cardamom, ghee, milk and edible gum. Packed with calcium, iron, vitamin E, vitamin C and other essential micro nutrients, pinnis are healthy and improves muscle and bone strength specially during cold.
You can also add edible gum which is also known as tragacanth gum to your pinnis. Edible gum is an immune booster and is used as a natural remedy to cure common colds and cough. Other than that you can also add cashews, melon seeds, and ginger powder to your pinnis. Ginger powder will add some warmth and pungent flavor to the Pinnis.
How to make Punjabi Atta Pinnis ?
Heat ghee in a thick bottomed non stick pan and add wheat flour and semolina. Roast them together on a medium-low flame. Do not let the mix burn. As the color of the flour starts to darken and turns aromatic, add shredded coconut and mix well. After a minute or two add the chopped nuts, raisins, and cardamom powder. Give a quick mix and take the mixture off the flame. Add in sugar and mix until well incorporated. After adding sugar, the mixture will come together like a ball of dough. Pour in 1 teaspoon of milk to bind the dough. Let the mix cool down until you comfortably take the mix in your hands to shape it into a ball. Make a tight fist and squeeze the mixture in between your fingers to bind the Pinnis tight. Shape it like a round ball. Repeat the same to make more Pinnis out of the dough. You can also garnish them with edible silver leaf or dried Rose petals.
| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Pieces
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- 2 Cups whole wheat flour
- 4 Tbsp Semolina / Sooji/ Rawa
- 1/4 Cup Dessicated coconut
- 1 Cup Powdered Sugar Powdered Jaggery
- 1 Cup Ghee / Clarified Butter
- 1/2 Cup Cashews, Almonds, Pistachios Finely chopped
- 1/4 Cup Raisins
- 1/2 Tsp Cardamom Powder
- 1/4 Cup Dried Rose Petals Optional
- 1-2 Edible silver leaf/ Silver Warq Optional
Ingredients
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|
- Heat ghee in a thick bottomed non stick pan and add wheat flour and semolina. Roast them together on a medium-low flame. Do not let the mix burn.
- As the color of the flour starts to darken and turns aromatic, add shredded coconut and mix well.
- After a minute or two add the chopped nuts, raisins, and cardamom powder. Give a quick mix and take the mixture off the flame.
- Add in sugar and mix until well incorporated. After adding sugar, the mixture will come together like a ball of dough.
- Pour in 1 teaspoon of milk to bind the dough. Let the mix cool down until you comfortably take the mix in your hands to shape it into a ball.
- Make a tight fist and squeeze the mixture in between your fingers to bind the Pinnis tight. Shape it like a round ball. Repeat the same to make more Pinnis out of the dough.
- You can also garnish them with edible silver leaf or dried Rose petals.
Shelf Life : you can tore aate ki pinni in an airtight container, and they are suitable for a month at room temperature and stays well for upto 4 months if stored in fridge.
Do try this recipe and share your feedback in comments below.
Love : Shaheen
