Aate ki Pinni – A Winter Gift for you!

Makes 20-22 pinnis

Ingredients

• Wheat flour (Aata) 2 cups
• Fine semolina (Bareek sooji) 2 tbsp full
• Clarified butter (Desi Ghee) 1 cup
• Flax seeds (alsi k beej) 1 tbsp
• Coconut powder 1/2 cup
• Almonds 1/4 cup, coarsely chopped
• Walnuts 1/4 cup, coarsely chopped
• Yellow raisins (kishmish) 1/4 cup, washed and pat dried
• Fine Sugar (Bareek cheeni) 1 cup
• Cardamom powder (ilaichi ka powder) 1 tsp

Preparation

1. To a pan, add chopped almonds and walnuts and toast on very low flame for 2-3 minutes. Transfer to a bowl and keep aside for later use.
2. Add wheat flour, fine semolina and desi ghee to a pan and cook on very low heat, stirring continuously for about 5 minutes or until the color starts to change.
3. Now add flex seeds and coconut powder and cook again for 3 minutes or until you can smell the aroma of toasted wheat flour and coconut.
4. NOTE: Non-stop stirring is important in all of the above steps, otherwise the mixture will burn in seconds.
5. Take it off the flame and allow it to cool down a bit, until you can hold the mixture in your hands.
6. Add almonds, walnuts, raisins, cardamom powder and fine sugar.
7. Mix well.
8. Shape into balls and place on a plate. I made meatball size 20-22 pinnis with this mixture.
9. Allow to pinnis to come to room temperature and shape again to get a perfect round finished look of pinnis.
10. Enjoy with tea, milk or as it is!

Print Recipe

Aate ki Pinni – Good for Bones, hair and immunity

Makes 20-22 pinnis

Author: Naush

Ingredients

• Wheat flour Aata 2 cups
• Fine semolina Bareek sooji 2 tbsp full
• Clarified butter Desi Ghee 1 cup
• Flax seeds alsi k beej 1 tbsp
• Coconut powder 1/2 cup
• Almonds 1/4 cup coarsely chopped
• Walnuts 1/4 cup coarsely chopped
• Yellow raisins kishmish 1/4 cup, washed and pat dried
• Fine Sugar Bareek cheeni 1 cup
• Cardamom powder ilaichi ka powder 1 tsp

Instructions

• To a pan, add chopped almonds and walnuts and toast on very low flame for 2-3 minutes. Transfer to a bowl and keep aside for later use.
• Add wheat flour, fine semolina and desi ghee to a pan and cook on very low heat, stirring continuously for about 5 minutes or until the color starts to change.
• Now add flex seeds and coconut powder and cook again for 3 minutes or until you can smell the aroma of toasted wheat flour and coconut.
• NOTE: Non-stop stirring is important in all of the above steps, otherwise the mixture will burn in seconds.
• Take it off the flame and allow it to cool down a bit, until you can hold the mixture in your hands.
• Add almonds, walnuts, raisins, cardamom powder and fine sugar.
• Mix well.
• Shape into balls and place on a plate. I made meatball size 20-22 pinnis with this mixture.
• Allow to pinnis to come to room temperature and shape again to get a perfect round finished look of pinnis.
• Enjoy with tea, milk or as it is!