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pinni

Pinni | How to make Pinni

Sapana Behl
This traditional Punjabi pinni recipe is more than just a sweet it’s comfort, nourishment, and winter warmth packed into every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Shaping 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian
Servings 20 Pinni

Equipment

  • Big Sauced Pan or Wok
  • Big Mixing Bowl

Ingredients
  

  • 1 kg whole wheat flour
  • 500 gm clarified butter/ghee
  • 500 gm jaggery
  • 400 gm dried fruits almonds,cashew,raisin ,pistachio ,walnuts
  • 1 cup of mixed seeds sesame, pumpkin, sunflower
  • 1 tablespoon Aijwain /carom seeds

Instructions
 

  • In a big pot 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 mixing bowl and add the roasted flour , dried fruits powder ,sesame seeds , Aijwain in it.
  • Melt the jaggery with remaining ghee and add in it.
  • Press in between palms and make round or oval shape pinni.

Notes

  • Roast the whole wheat flour slowly on low heat for best flavor and color. Rushing this step can cause uneven roasting or a raw taste.
  • Stir the flour continuously while roasting to prevent burning at the bottom of the pan.
  • Use good quality desi ghee, as ghee is the main flavor carrier in pinnis.
  • Jaggery should be clean, fresh, and finely crushed so it melts evenly without lumps.
  • Do not boil the jaggery; simply melt it in ghee to preserve its natural flavor and nutrients.
  • Grind the dried fruits into a coarse powder, not fine, to give pinnis a pleasant bite and texture.
  • Fry nuts on low heat only to avoid bitterness.
  • Ajwain (carom seeds) helps digestion and balances the heaviness of ghee and nuts—do not skip it.
  • The mixture should be warm, not hot, when shaping the pinnis. This helps them bind well.
  • Pinnis will firm up as they cool, so shape them slightly soft.
  • If the mixture feels dry, add 1–2 tablespoons of warm ghee and mix well.
  • If the mixture feels too loose, add a little roasted flour to adjust consistency.
  • Always store pinnis in a clean, dry, airtight container.
  • Shelf life at room temperature is 3–4 weeks in winter.
  • Avoid refrigeration, as it can harden the pinnis and affect texture.
Keyword atta pinni recipe, pinni, Punjabi pinni recipe, traditional pinni recipe, winter special pinni recipe
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!