Medium

Flour

Safran

Nuts

Nutmeg

Powdered sugar

Clarified butter (ghee)

Cardamon (powder)

Melon seed

Edible gum, gond

Pinni

Heat a heavy-bottomed pan or kadai on low-medium heat.Add ghee to the pan and let it melt.Add the whole wheat flour and start roasting it on low heat. Continuously stir to avoid burning. The flour should turn a deep golden brown and release a nutty aroma. This may take around 15-20 minutes. Be patient; slow roasting is key for a good flavor.

In a separate small pan, roast the chopped nuts and melon seeds until they become lightly golden and aromatic. Set them aside.

If you're using edible gum crystals (gond), heat a small amount of ghee in a pan and fry the gum until it puffs up. Drain and set it aside.

Once the wheat flour is well roasted, add the roasted nuts, melon seeds, and edible gum (if using).Mix well and remove the pan from the heat.

Allow the mixture to cool slightly but still be warm.Add powdered sugar, cardamom powder, and nutmeg powder (if using).Mix everything thoroughly to combine.

While the mixture is still warm, shape it into small, round or cylindrical ladoos (balls). Grease your hands with ghee to prevent sticking.

If desired, you can garnish each Pinni with a saffron strand for a touch of color and flavor

Let the Pinnis cool completely and firm up at room temperature.Once they are completely cool, store them in an airtight container. Pinnis stay fresh for a few weeks.

Medium

120 min

Dessert

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

20 min.

Step #2

10 min.

Step #3

10 min.

Step #4

5 min.

Step #5

10 min.

Step #6

5 min.

Step #7

0

Step #8

60 min.

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