Mamta Pandey liked your Post
Team Kitchen Diaries commented on your Post
Aruna Thapar commented on your Post
Aruna Thapar liked your Post
Team Kitchen Diaries liked your Post
Team Kitchen Diaries liked your Post
Team Kitchen Diaries liked your Post
Mukti Sahay liked your Post
Rashmi Singhania commented on your Post
Aruna Thapar commented on your Post
Aruna Thapar liked your Post
Aruna Thapar commented on your Post
Aruna Thapar liked your Post
Smruti Samparna Nayak liked your Post
The aroma of desi ghee, roasted atta, and generously added dry fruits is what you’ll find in a typical Punjabi home. A winter staple, pinni is a traditional sweet that can be whipped up quickly, even if you’re a beginner in the kitchen. Just scroll through some expert tips and be mindful of the bonus FAQs, and you’ll get mouth-melting pinniya in the first go.
The winter season in Northern India is another vibe. With cosy blankets, shorts replaced by sweaters, and the empty ice cream tubs getting filled with traditional treats. One of the most popularly made seasonal sweets, especially in the northern states of India, is pinni. Just the moment the season starts to change, a family member gets a runny nose or an itchy throat, it’s a cue to ready a batch of pinnis.
Made with whole wheat flour, roasted in desi ghee, the traditional Punjabi recipe is not just utterly delicious but also boosts immunity to fight against allergies, common cold, or cough. If you have grown up in a Punjabi or North Indian family, you’d instantly associate a stainless steel tiffin filled with rich pinniya prepared by your grandmother.
But if this season, you’re away from home, this is your sign to attempt the recipe yourself. All you need to do is gather some very common kitchen ingredients, follow some easy steps, and voila, you’ll be ready with your first ba
Read MoreStart by heating some ghee in a kadhai on medium heat. Fry the gond, or edible gum, till it is fluffy and crispy. Take it out of the kadhai and crush to make a coarse powder using a grinder or mortar and pestle. Set it aside.
Chop some almonds and cashew nuts. Roast them in the remaining ghee till they turn slightly golden. Finely chop the roasted nuts or crush them and set aside.
In the same kadhai, add some more ghee and then add whole wheat flour. Turn the flame to its lowest setting and stir continuously. Roast for about 20-30 minutes till the atta turns into a paste-like consistency. Once the ghee starts to separate, turn off the flame and let the mixture cool.
Wait for about 5-7 minutes. Once the mixture is not too hot to handle, mix powdered sugar, crushed gond, roasted nuts, and cardamom powder.
Mix everything together with your hands and then shape into balls. If the mixture feels too dry, feel free to add some extra desi ghee to bind it together.
Transfer the shaped pinnis to an airtight container. Dig in and store the rest in a cool and dry place. They’ll be good to consume for several weeks.
1 To roast the nuts and gond, go for Prestige Tri‑Ply Splendid Kadai. Its tri-ply construction evenly distributes the heat to get perfectly roasted nuts without burns.
2 As for roasting atta in ghee, you can use the TTK Prestige Durastone 6‑Layer Non‑Stick Kadai. It prevents the atta from sticking to the bottom, thus helping you to stir easily and even stress-free scrubbing.
3 Also note that if you’re using an induction cooktop, the stainless steel and tri-ply range by TTK Prestige are compatible with both gas and induction. It’s best to invest in them to make your cookware versatile.
4 If you want to make a larger batch of pinnis, you use a deeper and wider wok. The Prestige Durastone Hard‑Anodised Wok would be perfect as it retains heat and is also scratch-resistant.
5 For a stainless steel option, you can go for Prestige Platina Stainless Steel Fry Pan. Since steel does not react with any ingredients, you’ll get a perfectly roasted flavour without any hint of the metal.
Pinni is made with generous quantities of ghee, nuts and atta. All these ingredients release steady energy and keep the body warm, making them the perfect treat for the winter season. Also, since the room temperature is lower in winter, you won’t need to worry about refrigeration.
Of course. You can replace powdered sugar with jaggery powder or desi shakkar. Just make sure the roasted mixture is not too hot to melt the jaggery into a syrup.
If you let the pinnis cool down for a long time, the roasted mixture will harden up before you get the chance to shape them. In case that happens, warm the mixture a little or add some warm ghee before shaping.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
