Aata Pinni is prepared during every winter in our Punjabi household. I always prepare these ladoo in large quantity as these are healthy and very nutritious for whole family, even for kids. These Pinnis also works as a energy bar as they are too filling. If you have no time to bind the ladoos, then you can easily consume it like Panjiri, follow the recipe till step 16.
To make these ladoo more nutritious. 1/4 cup roasted and crushed Gond/ edible gum and 1 tsp ginger powder/ sonth can also be added. Generally, these two ingredients added, if these pinnis are prepared for maternal period after child birth. Otherwise, the combination of wheat , dry fruits and ghee make this dessert very flavorful and delicious.
Finally, I would like to visit my other Punjabi Winter Special Recipes like Gajrela/ Gajar Ka Halwa Recipe, Bajra Til Tikki Recipe, Sarson Da Saag Recipe, Makki Di Roti etc.
Instructions for how to make Punjabi Pinni:
- Take ½ cup of Clarified Butter/Ghee in a heavy bottomed wok/vessel and melt it. Moderately heated Clarified Butter is required to roast dry fruits. Firstly, add 100 gms Almonds and roast them then after 2-3 mins add 100 gms cashew nuts to it. Roast them till crunchy and golden brown on low flame. Take them out on a plate and allow them to cool down.
- In the same pan add 50 gms raisins and roast for 1-2 mins. or until raisins puffed. Take out them in a bowl.
- In the same pan add 20 gms Lotus Seeds/ Makhane and roast them till they become golden, crispy & crunchy. Take out the makhane also in a bowl.
- Now, crush the makhane to a coarse powder with the help of of rolling board and pin. Similarly, crush or coarsely grind the almonds and cashew nuts.
- In the vessel/wok, add the remaining ghee and melt it. Then add 500 gms Aata/ wheat flour to the ghee and roast.
- Roast it for around 30-40 minutes while stirring on low to medium flame or until it turns golden brown without burning. Switch off the flame when the roasted fragrant aroma of wheat flour comes and stir it for a while. Let it cool.
- Then add 1 tsp green cardamom powder and crushed makhane to it.
- Also add crushed dry fruits and roasted raisins to it and mix them well.
- Finally, add 400 gms Sugar to it. I have used brown sugar, you can use regular powdered sugar also. If you like less sweet then add 350 gms Sugar.
- Mix all the sugar well. The mixture is ready for the Pinni.
- Take a small portion of the mixture and bind it into the round shaped ball. Place a piece of Cashew or Almond over it and bind it. Prepare all the Pinnis in the same way.
- Traditional Punjabi Aata Pinni is ready to serve. Store them in an air-tight container and enjoy them for upto 2 months.
1. Ingredients Preview.
2. Take ½ cup of Clarified Butter/Ghee in a heavy bottomed wok/vessel and melt it. Moderately heated Clarified Butter is required to roast dry fruits. Firstly, add 100 gms Almonds and roast them then after 2-3 mins add 100 gms cashew nuts to it. Roast them till crunchy and golden brown on low flame.
3. Take them out on a plate and allow them to cool down.
4. In the same pan add 50 gms raisins and roast for 1-2 mins. or until raisins puffed. Take out them in a bowl.
5. In the same pan add 20 gms Lotus Seeds/ Makhane and roast them till they become golden, crispy & crunchy.
6. Take out the makhane also in a bowl.
7. Now, crush the makhane to a coarse powder with the help of of rolling board and pin.
8. Similarly, crush the almonds and cashew nuts with the help of rolling pin. You can also coarsely grind them on a pulse mode. Keep them aside.
9. In the vessel/wok, add the remaining ghee and melt it.
10. Then add 500 gms Aata/ wheat flour to the ghee and roast.
11. Keep roasting on low flame by breaking lumps if present.
12. Roast it for around 30-40 minutes while stirring on low to medium flame or until it turns golden brown without burning. Switch off the flame when the roasted fragrant aroma of wheat flour comes and stir it for a while. Let it cool.
13. Then add 1 tsp green cardamom powder and crushed makhane to it.
14. Also add crushed dry fruits and roasted raisins to it and mix them well.
15. Finally, add 400 gms Sugar to it. I have used brown sugar, you can use regular powdered sugar also. If you like less sweet then add 350 gms Sugar.
16. Mix all the sugar well. The mixture is ready for the Pinni.
17. Take a small portion of the mixture and bind it into the round shaped ball.
18. Place a piece of Cashew or Almond over it and bind it. Prepare all the Pinnis in the same way. You can make 40 medium-sized Pinnis out of the prepared mixture. The count may vary depending on the size of pinni.
19. Traditional Punjabi Aata Pinni is ready to serve. Store them in an air-tight container and enjoy them for upto 2 months.
Tips:
- You can add any dry fruits of your choice like Walnuts, Melon seeds etc. to make Pinni more nutritious.
- Always roast dry-fruits on low-flame to prevent from burning.
- You can adjust the sweetness according to your taste. If you like less sweet then add 350 gms Sugar.
- If the mixture appears dry then mix the melted clarified butter in it. If it appears wet then, leave it in the open air for a while.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Take ½ cup of Clarified Butter/Ghee in a heavy bottomed wok/vessel and melt it. Moderately heated Clarified Butter is required to roast dry fruits. Firstly, add 100 gms Almonds and roast them then after 2-3 mins add 100 gms cashew nuts to it. Roast them till crunchy and golden brown on low flame.
3. Take them out on a plate and allow them to cool down.
4. In the same pan add 50 gms raisins and roast for 1-2 mins. or until raisins puffed. Take out them in a bowl.
5. In the same pan add 20 gms Lotus Seeds/ Makhane and roast them till they become golden, crispy & crunchy.
6. Take out the makhane also in a bowl.
7. Now, crush the makhane to a coarse powder with the help of of rolling board and pin.
8. Similarly, crush the almonds and cashew nuts with the help of rolling pin. You can also coarsely grind them on a pulse mode. Keep them aside.
9. In the vessel/wok, add the remaining ghee and melt it.
10. Then add 500 gms Aata/ wheat flour to the ghee and roast.
11. Keep roasting on low flame by breaking lumps if present.
12. Roast it for around 30-40 minutes while stirring on low to medium flame or until it turns golden brown without burning. Switch off the flame when the roasted fragrant aroma of wheat flour comes and stir it for a while. Let it cool.
13. Then add 1 tsp green cardamom powder and crushed makhane to it.
14. Also add crushed dry fruits and roasted raisins to it and mix them well.
15. Finally, add 400 gms Sugar to it. I have used brown sugar, you can use regular powdered sugar also. If you like less sweet then add 350 gms Sugar.
16. Mix all the sugar well. The mixture is ready for the Pinni.
17. Take a small portion of the mixture and bind it into the round shaped ball.
18. Place a piece of Cashew or Almond over it and bind it. Prepare all the Pinnis in the same way. You can make 40 medium-sized Pinnis out of the prepared mixture. The count may vary depending on the size of pinni.
19. Traditional Punjabi Aata Pinni is ready to serve. Store them in an air-tight container and enjoy them for upto 2 months.
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