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

Punjab · Dessert

Pinni (Atte da Pinni - Punjabi Winter Sweet)

Traditional Recipe 1: Pinni recipe

🧺 Ingredients

• Whole wheat flour (roasted): 200g
• Desi ghee: 150ml
• Jaggery (gur, finely powdered): 200g
• Dry fruits (chopped): 100g (almonds 40g, cashews 30g, raisins 30g)
• Dry fruits whole: 24 pieces for topping
• Cardamom (green, crushed): 3g
• Nutmeg (grated): 1g
• Saffron strands: pinch

👩‍🍳 How to make Pinni

1. If flour is not already roasted, heat a heavy-bottomed pan over medium heat (160°C) and dry roast whole wheat flour (200g) for 8-10 minutes, stirring constantly until light golden and fragrant. Let cool completely.
2. Heat ghee (150ml) in a large, heavy-bottomed pan over low heat (120°C). Add roasted flour gradually in small handfuls, stirring constantly.
3. Continue cooking, stirring frequently, for 8-10 minutes over low heat (120°C) until flour turns golden-brown and takes on a nutty aroma. Be careful not to burn.
4. Add chopped dry fruits (100g), stir well. Cook for 1 minute until fragrant.
5. Remove pan from heat. Add powdered jaggery (200g) in small portions, mixing thoroughly after each addition to distribute evenly and prevent lumps.
6. Add crushed cardamom (3g), grated nutmeg (1g), and saffron strands. Mix well. The mixture should hold together when pressed but remain crumbly.
7. Let mixture cool for 10 minutes until it's cool enough to handle but still warm.
8. Divide into 24 equal portions. Roll each portion into a tight ball using your palms.
9. Place one whole dry fruit (almond, cashew, or raisin) on top of each ball, gently pressing it in.
10. Serve at room temperature or slightly warm. Pinni will keep in an airtight container for up to 2 weeks.

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