Traditional Punjabi pinni recipe|khoya pinni recipe- Pinni is a very popular and very healthy Punjabi sweet, It is mostly eaten in winter as it keeps the body warm and has other health benefits too.
This is my grandma’s recipe she always makes a big batch of pinni and panjiri once a month. According to my grandmother, pinni is very filling, and healthy and makes us eat one pinni a day. She speaks so sweetly that we can’t even say no to her.
“A pinni a day keeps the doctor away”
My grandma’s traditional recipe that you might like- Jaggery roti, sweet mango pickle, carrot pickle, roti chips.
There are a lot of people who think ghee is very bad health but you know it has innumerable benefits like it nourishes our skin and hair, improves gut health, boosts energy levels,……….etc. It is a good fat, you should definitely add a little quantity of ghee to your diet.
Try this traditional pinni at your home and enjoy!
Ingredients
Ghee- Ghee can’t be substituted with any other ingredients. You can use homemade as well as store-bought ghee.
Dry fruits- Almonds, cashews, dry coconut, edible gum. You can even use dry dates, raisins, dried blueberries, or the dry fruits of your choice.
Flour- Gram flour is also known as besan in Hindi, semolina, and whole wheat flour is also known as aata in Hindi.
Sugar- Use powdered sugar for this recipe. If you don’t have powdered sugar simply grind the sugar into a powdered form that’s it.
How to make Punjabi pinni
Little prep-work
In a grinding jar add semolina and grind it until fine. Transfer the fine semolina to a bowl and keep it aside. In the same jar add dry fruits(almonds & cashews), and sliced dry coconut. Grind it into powder, transfer the coconut-dry fruit powder to a bowl and keep it aside.
Note– You can use the dry fruits of your choice- almonds, cashews, pistachios, lotus seeds, or khishmish(raisins). If you’re adding khishmish then don’t grind it or chop it simply add it to the roasted flour with the powdered dry fruit mixture.
Add Ghee in a big deep bottom pan or kadhai, once the ghee is medium hot add edible gum(gond) to it. It will puff up, stir and fry until all the gond is puffed well. Once done transfer it to a bowl and keep it aside as we will use it later.
Note– To check whether the ghee is enough hot or not simply add a piece of gond/edible gum to the ghee, if it puffs up then add the rest of it.
Roasting flour
In the same ghee add gram flour(besan), and roast it at low flame for 5 minutes. After 5 minutes add fine semolina which you have ground before.
Roast gram flour and semolina at low flame for 5 minutes. Then add whole wheat flour to it and mix it well with the semolina and gram flour mixture. Roast it at low flame.
Note– At this stage if the mixture becomes dry or you are unable to mix then add little ghee to it.
It will take around 30-35 minutes to roast, during this roasting duration keep stirring the flour mixture every 4 to 5 minutes so that it is evenly roasted and doesn’t burn from the bottom.
The flour mixture will become golden brown and its aroma will spread throughout your kitchen. This is the perfect sign that the flour is roasted.
Once the flour is roasted add khoya/mawa to it and mix it nicely with the flour mixture, and turn off the flame.
Now add dry fruit powder and puffed-up edible gum to the mixture and mix it well. Then add powdered sugar to it and mix it properly, you can increase or decrease the amount of sugar as per your taste.
Shaping
Take some mixture in your hand and start binding it into balls. Please do not wait for the mixture to cool down as it won’t hold the shape, so start shaping it immediately. In this step helping hands would be considered very grateful!
It can be served warm or at normal room temperature.
Top tips
- You can use homemade or store-bought ghee.
- From beginning to end the whole flour roasting process will be at low flame. Do not roast it at high flame otherwise, it will burn and the flour will have a burnt taste.
- Make sure to stir the flour every 3 to 4 minutes so that it doesn’t burn from the bottom.
- Powdered sugar can be substituted with powdered jaggery.
FAQs/Tips
Is pinni good for health?
Yes, Pinni is healthy it has ghee, dry fruits, wheat flour, besan…etc. It keeps our body warm during winter and it is a traditional Punjabi dessert. Many people consider ghee as a bad fat but it is a good fat and has many advantages. According to my grandmother, one pinni a day won’t make you fat.
What is pinni in English called?
I think we can call them healthy whole wheat dry fruit balls.
What does pinni taste like?
It is nutty, slightly sweet, with the flavor of roasted gram flour, semolina, and wheat flour.
Can I skip edible gum in pinni?
Yes! it’s your choice but personally, I really love edible gum in pinni. You can find edible gum/gond in any grocery store or you can buy it online.
Can i skip khoya/mawa?
Yes! You can skip but mawa just adds a little extra flavor to pinni and it’s totally optional.
How to store pinni?
Store the pinni in an airtight container at normal room temperature. It stays fresh for 28-30 days.
Can I use a mold to bind laddu?
Yes, you can. But it’s very easy to shape with your hand.
What to serve with pinni?
You can serve it with milk, tea, or as a snack. It is great for kids’ school lunch boxes too as it is heavy and incredibly filling.
Other recipes you might like
Recipe Card
Traditional Punjabi pinni recipe|khoya pinni recipe|Gond pinni
Pinni is a very popular and very healthy Punjabi sweet, It is mostly eaten in winter as it keeps the body warm and has other health benefits too.
Ingredients
- 2/3 cup semolina
- 1/4 cup sliced dried coconut
- 25 almonds
- 25 cashews
- 2 cup ghee
- 2 tablespoon edible gum
- 2/3 cup gram flour
- 2 cup wheat flour
- 250 gram khoya/mawa
- 2/3 cup powdered sugar
Instructions
- In a grinding jar add 2/3 cup semolina and grind it until fine. Transfer the fine semolina to a bowl and keep it aside. In the same jar add dry fruits(almonds & cashews), and sliced dry coconut. Grind it into powder, transfer the coconut-dry fruit powder to a bowl and keep it aside.
- Note- You can use the dry fruits of your choice- almonds, cashews, pistachios, lotus seeds, or khishmish(raisins). If you're adding khishmish then don't grind it or chop it simply add it to the roasted flour with the powdered dry fruit mixture.
- Add 2 cups of Ghee in a big deep bottom pan or kadhai, once the ghee is medium hot add 2 tablespoons of edible gum(gond) to it. It will puff up, stir and fry until all the gond is puffed well. Once done transfer it to a bowl and keep it aside as we will use it later.
- Note- To check whether the ghee is enough hot or not simply add a piece of gond/edible gum to the ghee, if it puffs up then add the rest of it.
- In the same ghee add 2/3 cup gram flour(besan), and roast it at low flame for 5 minutes. After 5 minutes add fine semolina which you have ground before.
- Roast gram flour and semolina at low flame for 5 minutes. Then add 2 cups of whole wheat flour to it and mix it well with the semolina and gram flour mixture. Roast it at low flame.
- Note- At this stage if the mixture becomes dry or you are unable to mix then add little ghee to it.
- It will take around 30-35 minutes to roast, during this roasting duration keep stirring the flour mixture every 4 to 5 minutes so that it is evenly roasted and doesn't burn from the bottom.
- The flour mixture will become golden brown and its aroma will spread throughout your kitchen. This is the perfect sign that the flour is roasted.
- Once the flour is roasted add 250 grams of khoya/mawa to it and mix it nicely with the flour mixture, and turn off the flame.
- Now add dry fruit powder and puffed-up edible gum to the mixture and mix it well. Then add 2/3 cup of powdered sugar to it and mix it properly, you can increase or decrease the amount of sugar as per your taste.
- Take some mixture in your hand and start binding it into balls. Please do not wait for the mixture to cool down as it won't hold the shape, so start shaping it immediately. In this step helping hands would be considered very grateful!
- It can be served warm or at normal room temperature.
Notes
- You can use homemade or store-bought ghee.
- From beginning to end the whole flour roasting process will be at low flame. Do not roast it at high flame otherwise, it will burn and the flour will have a burnt taste.
- Make sure to stir the flour every 3 to 4 minutes so that it doesn't burn from the bottom.
- Powdered sugar can be substituted with powdered jaggery.
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 185Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 36mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 3g
All information presented is intended for informational purposes only.
If you have tried this Traditional Punjabi pinni recipe|khoya pinni recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
Follow us on Pinterest, Instagram & YouTube. Subscribe to our mailing list to get delicious recipes directly to your inbox.