Grind jaggery powder till it’s a fine powder
Transfer to a large bowl
To the same grinder add nuts and pulse them a few times ,transfer to a plate
In the same jar add Gond and pulse it a few times to get a coarse powder
In a heavy bottom kadai add 1teaspoon ghee and fry the seeds and raisins
Add ground nuts and fry to a golden brown ,transfer this in a plate
In the kadai add 2 tablespoons of ghee and fry the Gond when the ghee is medium hot
Break any lumps of the Gond if they form
Pour rest of the ghee and add semolina
Stir on low flame for 2to 3minutes
Add atta and roast it till pale brown .keep stirring and do not let it burn
Remove kadai from from the stove and add nuts,seeds and raisins
Then add fry ginger and cardamom powder
Then add the jaggery powder slowly while mixing it well
Grease your hands with ghee and taking small amounts of this warm mixture ,press it down tightly and make balls or oblong shape of each portion .
You can make 12balls of pinni and can be decorated with nuts and raisins
If the mixture cooks down you will not be able to make balls so do this when mixture is hot enough to handle
Let them cool and store them in a airtight jar
They can be kept at room temperature for about 2weeks in winter
Warm them in a microwave for 30seconds before serving
Sometimes they are broken and heated and served in small bowls
