Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Aate Ki Pinni Ladoo

Traditional 17. Aate Ki Pinni Ladoo recipe

🧺 Ingredients

• 50g almonds
• 50g cashews
• 50g dried dates
• 50g dried coconut, sliced
• 60g ghee (for frying dry fruits)
• 100g chickpea flour
• 300g wheat flour
• 90g ghee (for roasting)
• 60g edible gum (gond), powdered
• 30g raisins
• 30g sesame seeds
• 30g poppy seeds
• ½ tsp ginger powder
• ½ tsp cardamom powder
• 200g jaggery powder

👩‍🍳 How to make Aate Ki Pinni Ladoo

1. Fry dry fruits (15 mins, low heat): Heat 60g ghee, roast almonds, cashews, dates separately on low heat until golden (visual cue: nuts turn light brown, fragrant). Add coconut and mix. Cool completely, then powder in grinder (visual cue: mixture becomes fine powder).
2. Roast chickpea flour (8 mins, low-medium heat): Heat 30g ghee, add chickpea flour and roast until golden brown (visual cue: color turns golden, smells roasted).
3. Roast wheat flour (15 mins, low heat): Add wheat flour to same pan with remaining 60g ghee. Roast on low flame with additional ghee until aromatic (visual cue: flour darkens to light brown, fills kitchen with toasted smell).
4. Add gond (5 mins, low heat): Add powdered edible gum, fry until it crystallizes and releases aroma (visual cue: mixture bubbles slightly, gum incorporates and glistens).
5. Add raisins (1 min, low heat): Add raisins and fry briefly. Transfer entire mixture to large bowl (visual cue: raisins plump up).
6. Combine (3 mins): Mix in sesame seeds, poppy seeds, spices, and dry fruit powder. Once slightly cooled, add jaggery powder and mix thoroughly until well combined (visual cue: mixture is even in color and texture).
7. Shape (5 mins): Shape into 18 laddoos (visual cue: firm, well-shaped balls approximately 30g each).

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