Pinni | How to make Pinni

Winter Special Punjabi Pinni Recipe (Traditional & Nourishing)

Pinni is a classic Punjabi winter delicacy made with whole wheat flour, ghee, jaggery, nuts, and seeds. Rich, warming, and deeply nourishing, pinnis are traditionally prepared during the cold months to provide energy, strengthen immunity, and keep the body warm. This wholesome sweet is especially popular in North India and is often made for new mothers, growing children, and during peak winter season.

Prepared with slow-roasted atta and generous amounts of ghee, pinnis have a melt-in-the-mouth texture and a nutty, caramel-like flavor from jaggery. They store well for weeks, making them a perfect make-ahead winter treat.

This traditional Punjabi pinni recipe is more than just a sweet—it’s comfort, nourishment, and winter warmth packed into every bite. Whether you’re making it for family, festive celebrations, or winter snacking, these homemade pinnis are sure to become a seasonal favorite.

Why You’ll Love This Winter Special Pinni

• Made with 100% natural ingredients
• High in energy and healthy fats
• Perfect no-bake traditional sweet
• Ideal for winters, festivals, and gifting
• Long shelf life
• Customizable with nuts and seeds of choice

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Ingredients

• 1 kg whole wheat flour
• 500 g clarified butter (ghee)
• 500 g jaggery (gur), crushed or chopped
• 400 g mixed dried fruits (almonds, cashews, raisins, pistachios, walnuts)
• 1 cup mixed seeds (sesame seeds, pumpkin seeds, sunflower seeds)
• 1 tablespoon ajwain (carom seeds)

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Step-by-Step Method to Make Traditional Pinni

Step 1: Roast the Whole Wheat Flour

Heat a large heavy-bottomed pot or kadhai on low heat. Add half of the ghee and let it melt completely.

Gradually add the whole wheat flour and start roasting it on low to medium-low heat, stirring continuously. This step requires patience, as slow roasting ensures a rich aroma and prevents bitterness.

Roast until the flour turns light brown and releases a deep, nutty fragrance. This may take 30–40 minutes. Once done, transfer the roasted flour to a large bowl and set it aside to cool slightly.

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Step 2: Fry the Dried Fruits

Chop the almonds, cashews, pistachios, and walnuts roughly. Keep the raisins whole.

In the same pan, heat a few tablespoons of ghee. Fry the dried fruits in small batches on low heat until lightly golden and aromatic. Remove and let them cool completely.

Once cooled, grind the fried dried fruits in a blender into a coarse powder. Do not over-grind; small nut pieces add texture to the pinnis.

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Step 3: Prepare the Pinni Mixture

In a large pan or wide bowl, combine:

• Roasted whole wheat flour
• Coarsely ground dried fruits
• Mixed seeds
• Ajwain (carom seeds)

Mix everything thoroughly so the ingredients are evenly distributed.

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Step 4: Melt the Jaggery

In a pan, add the remaining ghee and let it melt. Add the crushed jaggery and cook on low heat until it melts completely. Stir continuously to avoid burning.

Once melted, turn off the heat. There is no need to make a syrup—just ensure the jaggery is fully dissolved.

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Step 5: Combine and Shape the Pinnis

Carefully pour the hot jaggery-ghee mixture over the flour and nut mixture. Mix well using a sturdy spoon or spatula. Let the mixture cool slightly until it is warm enough to handle.

Take small portions of the mixture and press firmly between your palms to form round or oval-shaped pinnis. Press tightly so they hold their shape.

Allow the pinnis to cool completely and set.

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Serving Suggestions

• Enjoy pinnis as a morning energy booster
• Serve with warm milk during winters
• Perfect as a post-meal sweet
• Ideal for gifting during Lohri or winter festivals

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Storage Instructions

• Store pinnis in an airtight container
• Keep at room temperature for up to 3–4 weeks
• Refrigeration is not required

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Recipe Notes & Tips

• Always roast the flour on low heat to avoid burning.
• Adjust jaggery quantity according to sweetness preference.
• You can add edible gum (gond) for extra warmth if desired.
• Ajwain aids digestion and balances the richness of ghee.
• Make sure all ingredients are at room temperature before shaping.
• Pinnis firm up more as they cool, so don’t over-press.

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Health Benefits of Pinni

• Whole wheat flour provides sustained energy
• Ghee helps with joint health and warmth
• Nuts and seeds supply protein, healthy fats, and minerals
• Jaggery improves digestion and boosts iron levels

Troubleshooting Tips for Pinni Recipe

Pinni mixture feels dry and won’t bind

• The mixture may have cooled too much or needs more fat.
• Add 1–2 tablespoons of warm ghee, mix well, and try shaping again.

Pinni mixture is too soft or greasy

• Too much ghee or jaggery can cause this.
• Mix in a little extra roasted whole wheat flour and allow the mixture to cool slightly before shaping.

Pinnis taste raw or floury

• The flour was not roasted long enough.
• Always roast atta on low heat until aromatic and light brown.

Pinnis crumble after shaping

• The mixture may be too dry or unevenly mixed.
• Ensure jaggery is fully melted and evenly incorporated before shaping.

Pinnis turn hard after cooling

• The jaggery may have been overheated or overcooked.
• Only melt jaggery, do not boil or cook it into a syrup.

Bitter taste in pinnis

• Nuts or flour were roasted on high heat.
• Always roast both flour and nuts on low heat and stir continuously.

Pinnis don’t hold shape

• The mixture cooled down too quickly.
• Shape pinnis while the mixture is still warm to the touch.

Pinnis look oily on the outside

• Too much ghee or insufficient cooling time.
• Let pinnis rest and set completely before storing.

Pinnis spoil quickly

• Moisture may have entered during storage.
• Always store in a clean, dry, airtight container and use dry hands.

Pinnis lose flavor after a few days

• Use fresh jaggery and nuts.
• Toast seeds lightly to enhance aroma before mixing.

Looking for more such recipes to get some ideas for your snacking? Do not miss my Carrot Cake and Rasgulla and the best one’s Sandesh.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

This post was originally posted in Dec 2014, since then I have updated the pictures and content in Dec 2025 for better engagement.

Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Pinni and please do share your tips and tricks with me.

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Best Regards,

Sapana Behl