Authentic Punjabi Pinni with Desi Ghee and Dry Fruits
Indulge in these rich, wholesome Punjabi sweet spheres crafted from roasted whole wheat flour, aromatic desi ghee, and a generous medley of nuts. These traditional winter treats offer a comforting warmth and deep, nutty sweetness in every single bite.
50min
Total Time
12
Servings
Punjabi
Cuisine
Recipe
1
Heat half of the desi ghee in a heavy-bottomed kadai on low heat and fry the edible gum resin until it puffs up. Remove and crush it coarsely.
2
In the remaining ghee, add the whole wheat flour and roast it continuously on low-to-medium flame, stirring constantly until it turns golden brown and releases a rich, nutty aroma.
3
Add the chopped dry fruits, cardamom powder, and dry ginger powder to the roasted flour, mixing well for another two minutes.
4
Turn off the heat and allow the mixture to cool down slightly so it is warm to touch but not burning hot.
5
Stir in the powdered jaggery (or boora sugar) and the crushed edible gum, ensuring everything is thoroughly combined.
6
Take small portions of the warm mixture and tightly shape them into round, compact balls (pinnis) using your palms.
7
Allow the pinnis to cool completely at room temperature before serving or storing them in an airtight container.
Ingredients
2 cups whole wheat flour (atta)
1 cup desi ghee
1 cup powdered jaggery or boora sugar
1/2 cup mixed dry fruits (almonds, cashews, and pistachios), finely chopped
2 tbsp edible gum resin (gond)
1 tsp cardamom powder
1/2 tsp dry ginger powder (saunth)
*This AI-generated recipe may contain inaccuracies.