Punjabi Pinni

Name: Punjabi Pinni
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Cuisine: Punjabi
Ingredients: 300 g whole wheat flour (coarse, atta); 200 g Ghee; 200 g Jaggery; 30 g edible gum (gond); 30 g Almonds; 30 g dried coconut; 0.5 tsp green cardamom powder

Whole wheat flour slow-roasted in ghee with nuts and edible gum, bound with jaggery into dense energy-rich winter sweets made in every Punjabi home.

🇮🇳India· Punjab

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 12
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Heavy kadhai

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 13 g
carbs: 22 g
fibre: 2 g
protein: 3 g
calories: 210 kcal

Instructions

1
Warm the ghee (clarified butter) in a heavy kadhai (deep pan) on low heat.
2
Add the whole wheat flour. Stir continuously for about 30-35 minutes until deep golden and fragrant.
3
Meanwhile, fry the edible gum in a little ghee until it puffs up. Crush it into coarse bits.
4
Add the crushed gum, chopped almonds, dried coconut and cardamom powder to the roasted flour. Mix well.
5
Take the pan off the heat. Let the mixture cool slightly until warm and easy to handle.
6
Add the grated jaggery (unrefined cane sugar). Mix thoroughly until it is completely blended in.
7
While the mixture is still warm, roll portions between your palms into round balls (pinni).
8
Let the pinni cool completely and firm up before you store them.

Chef's tips

Roast the flour patiently on low heat for the best flavour and shelf life. Add jaggery only after the mixture cools slightly, or it will melt and turn runny.

Ingredient substitutions

jaggery → powdered sugar for a milder sweetness

Storage

Store in an airtight container at room temperature for up to 3 weeks.

Reheating

Not applicable; serve at room temperature.

Common mistakes to avoid

•Roasting the flour on high heat, which causes uneven browning or burnt patches.
•Adding jaggery while the mixture is too hot, making it melt into a sticky mess.