| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Pieces
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Ingredients
- 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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Instructions
- 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.
Recipe Notes
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
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