Punjabi Pinni Ke Laddu
Rich and nourishing Punjabi wheat flour sweet spheres loaded with desi ghee, aromatic nuts, and edible gum resin. These traditional winter energy bites melt instantly in your mouth with warmth and spice.
55min
Total Time
12
Servings
Punjabi
Cuisine
Recipe
1
Heat two tablespoons of ghee in a heavy-bottomed kadhai on low heat and fry the edible gum resin until it puffs up completely. Let it cool and crush it coarsely.
2
In the remaining warm ghee, add the chopped nuts and melon seeds, sauté until fragrant and lightly golden, then remove and set aside.
3
Add the remaining desi ghee to the same kadhai and mix in the whole wheat flour.
4
Roast the flour continuously on low-to-medium flame, stirring constantly, until it turns golden brown and releases a nutty, rich aroma.
5
Turn off the heat and allow the roasted flour mixture to cool down slightly so it is warm to the touch but not boiling hot.
6
Stir in the powdered jaggery, crushed fried gum, roasted nuts, melon seeds, cardamom powder, and dry ginger powder, ensuring everything is thoroughly combined.
7
While the mixture is still warm, take small portions in your palms and shape them firmly into round, dense laddoos.
8
Allow the pinnis to cool completely at room temperature before storing them in an airtight glass container.
Ingredients
2 cups whole wheat flour (atta)
1 cup desi ghee
3/4 cup powdered jaggery or boora sugar
1/4 cup edible gum resin (gond)
1/4 cup mixed chopped nuts (almonds, cashews, pistachios)
2 tablespoons melon seeds (maghaz)
1 teaspoon green cardamom powder
1/2 teaspoon dry ginger powder (saunth)
*This AI-generated recipe may contain inaccuracies.