Pinni | How to make Pinni
I am trying to get back to full time blogging but it may take few more months to set on track.Meanwhile I will be doing two weeks of BM#47 and my theme for the first week is Indian Sweets.
Pinni is a traditional punjabi sweet usually made in the months of winter . They believed it to keep warm and toasty in winters.Some of you may confuse it with wheat ladoo but it is different from the later.Pinnis can be made with urad dal flour as well but I like the one made with wheat.
We used to (not used to my family still go there )go to our Religious place (called Har Shri Naath Ji Dargah )in Karol Bagh, Delhi in the early mornings of mid January for 3-4 days to offer some special prayers called Guru Mantra Jaap.There were huge crowd of believers for the same. After the prayer the sevadaar(peron serving willingly to the daily chores) served all the sangat (people) with elaichi tea and big pinnis. I loved the taste of those and can never made the same. There was something special in the pinni’s of that place.
So let’s start the recipe.
1 kg whole wheat flour
500 gm clarified butter/ghee
500 gm sugar
400 gm dried fruits (almonds,cashew,raisin ,pistachio ,coconut flakes )
2 tablespoon sesame seeds (optional)
1 tablespoon Aijwain /carom seeds
In a big vessel roast the flour using half of the clarified butter until light brown in color.Set it aside.
Fry the dried fruits in few tablespoon of ghee in batches.
Cool and grind the dried fruits in blender into a coarse powder.
Take a big wide vessel and add the roasted flour , dried fruits powder ,sesame seeds , Aijwain and sugar in it. Melt the remaining ghee and add in it.
Press in between palms and make round or oval shape pinni.
Store in airtight container . It can be used for a month in winters.
Serve – 20 to 30 pieces. Cooking time-1 hour