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Pinni Recipe A Traditional Indian Winter Delight
Pinni recipe is a beloved traditional North Indian sweet made especially during winters. Rich in ghee, dry fruits, and wheat flour, this hearty sweet is both delicious and nutritious. Often enjoyed with warm milk or tea, pinnis are a staple in Punjabi households. Let’s explore how to make this comforting dessert at home.
What Is Pinni?
Pinni is a Punjabi sweet made using wheat flour (atta), desi ghee, sugar, and a mix of dry fruits. It is energy-dense and ideal for winter months. Traditionally, pinnis are prepared in large batches and stored for weeks. Their rich taste and long shelf life make them perfect for gifting too.
Ingredients for Pinni Recipe
To make the best pinni recipe, you’ll need:
- 1 cup whole wheat flour
- 1/2 cup desi ghee
- 1/2 cup powdered sugar
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1/4 cup grated khoya (optional)
- 1/2 tsp green cardamom powder
- 2 tbsp edible gum (gond) (optional)
How to Make Pinni Step-by-Step Guide
Step 1: Roast the Flour
Heat ghee in a heavy-bottomed pan. Add wheat flour and roast on low heat. Stir constantly until golden brown and aromatic. This may take 20–25 minutes. Don’t rush this step. It’s key to a good pinni recipe.
Step 2: Prepare Dry Fruits
While the flour is roasting, chop the almonds, cashews, and grate the khoya. Fry edible gum in a separate pan if using. Crush it after cooling.
Step 3: Mix Ingredients
Once the flour is roasted well, turn off the flame. Add khoya, cardamom powder, crushed gond, and all dry fruits. Mix thoroughly.
Step 4: Add Sugar
Let the mixture cool slightly, then add powdered sugar. Mix well to ensure even sweetness.
Step 5: Shape the Pinnis
Take a handful of the mixture and shape it into tight round balls. If the mixture doesn’t bind, add a little warm ghee.
Step 6: Let It Set
Place the pinnis on a plate and allow them to set at room temperature for a few hours. Store in an airtight container.
Benefits of Eating Pinni
- High in Energy: Perfect for winters and postpartum care.
- Rich in Dry Fruits: Good for heart and brain health.
- Long Shelf Life: Can be stored for weeks without refrigeration.
- Easy to Digest: Made with roasted flour and ghee.
- Traditional Flavour: Brings back festive memories.
Tips for a Perfect Pinni Recipe
- Use fresh, good-quality ghee for best results.
- Stir continuously while roasting the flour.
- Avoid over-sweetening. Powdered sugar blends well and keeps texture smooth.
- For added taste, include khoya or besan halwa mix.
- Store in a cool, dry place. Use within 3-4 weeks.
Common Variations of Pinni
- Besan Pinni: Made with gram flour instead of wheat flour.
- Khoya Pinni: Richer, with added texture and flavor.
- Gond Pinni: With edible gum, perfect for postpartum care.
- Dry Fruit Pinni: Made with minimal flour and loaded with nuts.
Pairing Suggestion
Pinnis go well with warm milk or masala chai. They are perfect for breakfast or as a dessert after meals.
Why Is Pinni Better Than Store-Bought Sweets?
Unlike many market sweets loaded with preservatives and refined sugar, pinni recipe uses natural ingredients. Ghee, nuts, and flour are cooked at home with care. This not only tastes better but also improves digestion and energy levels.
How Is Pinni Different from Besan Halwa?
Both are traditional Indian sweets. However:
- Besan halwa is soft, pudding-like, and eaten warm.
- Pinni is dry, dense, and shaped like a laddu.
- Besan halwa is made with gram flour while pinnis often use wheat flour.
- Pinni lasts longer and is ideal for storage.
Still, besan halwa can be added to pinnis for flavor depth.
Final Thoughts
Pinni recipe is more than a sweet – it’s tradition, health, and comfort rolled into one. Whether it’s winter, a celebration, or just a craving, pinnis always hit the spot. You can even experiment by mixing besan halwa into the dough for a richer flavor.
Make a batch today and enjoy the delicious warmth of this age-old recipe.
Yes, you can skip khoya. The taste will be slightly different, but still delicious.
They last up to 3–4 weeks in an airtight container at room temperature.
Yes, but make sure to melt and strain the jaggery before mixing for a smooth texture.
Yes, in moderation. It provides healthy fats, iron, and energy from nuts and ghee.
Pinni uses wheat flour, while besan ladoo uses gram flour. Their taste and texture are different.
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