Written recipe for Punjabi style pinni
Prep time: 10 mins
Cooking time: 30 mins
Serves: 1 kg
• Gond 200 gm
• Cashew nuts 100 gm
• Almonds 100 gm
• Pistachios 100 gm
• Ghee 250 gm
• Wheat flour 500 gm
• Powdered sugar 350 gm
• Dry ginger powder 75 gm
• Cardamom powder 35 gm
• Raisins 100 gm
• Pumpkin seeds 75 gm
• Grind the Gondh granules in a grinding jar into a fine powder,
• Transfer the nuts in a grinding jar and grind it coarsely.
• Set a deep base heavy bottom pan or kadhai on medium heat, add ghee and wheat flour and stir it continuously, mix and combine well and as the ghee is absorbed by the wheat flour the texture has become sandy, keep stirring and roast the flour until the colour changes slightly light brown. Switch off the heat as soon as you get the light brown biscuit like colour.
• Add the grinded gond powder and let it crackle, mix and incorporate well while stirring.
• Add powdered sugar, dry ginger powder and cardamom powder, mix well and finally add the coarsely grounded nuts, raisins and pumpkin seeds, mix and combine well.
• Transfer it to bigger size and wide vessel and now beat it with the spatula to release its ghee. take a spoonful of the mixture and shape it either oval shape or any shape of your choice.
• Your pinnis are ready, you can also stick halved almonds or cashew just by pressing it lightly on the pinni or you can simply skip it, store these pinnis in an airtight container and keep it in cool dry and hygienic place.
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