Pinni
Origin
Pinni is a type of Punjabi dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee. Pinni is also a general term for desserts or sweets prepared in a round shape. While it is delicious, this dish from Punjab should be eaten in small quantities given the richness of it lest you fall sick! Some people don’t even treat it as a dessert but take it to be just another nutritional supplement – just Punjabi things! The food of Punjab is nutritious, flavorful and is perhaps the most colourful of all cuisines in India. Go ahead and explore this wonderfully happy cuisine!
Ingredients
| Serving : 4 | |
| 1 cup wheat flour | 3/4 cup ghee |
| 1 cup demerara sugar [bura] | 1/4 cup shredded coconut |
| 1/2 tbsp semolina [sooji] | 3 tbsp chopped almonds & cashew |
| 2 tbsp raisins [kismis] | 2 tbsp walnuts [akhrot pieces] |
| 1/2 tsp cardamon powder [eliachi powered] | 3/4 cup grated mawa [khoya] |
How to make Pinni
- Heat ghee in a large heavy bottomed pan. Add semolina & wheat flour.
- Cook the flour-sooji on a medium-low flame. Stir continuously till it becomes light brown.
- Add khoya & shredded coconut to the mixture and roast for 5 mins.
- Add the chopped nuts, raisins, walnuts and eliachi powder.
- Take the mixture off the flame. Stir in sugar and mix until well incorporated. After dry nuts and sugar are added, the mixture will come together like a ball of dough.
- Allow it to cool.
- When comfortable enough to touch, take some mixture in your hand. Make a tight fist and squeeze the mixture in between your fingers. Shape it like a round ball.
- Repeat the process to make all Pinni.
- Store in an air-tight dabba.
Nutrition
Calories: 95kcal Carbohydrates: 12g Protein: 1g Fat: 5g Saturated Fat: 3g Cholesterol: 12mg Sodium: 2mg Potassium: 23mg Fiber: 1g Sugar: 6g Vitamin C: 1mg Calcium: 4mg Iron: 1mg
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