How to make Pinni -

Nostalgia and a trip down memory lane – pinni has that effect on me. I am transported back to my childhood in Punjab, when simple pleasures came in sweet balls of dough.

This recipe is from the book Mithai.

Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Punjabi

Course : Mithais

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For more recipes related to Pinni checkout Dal Pinni, Imarti. You can also find more Mithais recipes like Pineapple Sheera in Tarts, Kesar Pista Roll, Tricoloured Mawa Modak, Chocolate Mango Modak.

Pinni

Pinni Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 1.30-2 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pinni Recipe

  • Split black gram skinless (dhuli urad dal) 1 1/4 cups

  • Semolina (rawa/suji) 2 1/2 tablespoons

  • Pure ghee 3/4 cup

  • Gram flour (besan) 1 1/2 tablespoons

  • Whole wheat flour (atta) 1/2 tablespoon

  • Sugar 1 cup

  • Milk 2 teaspoons

  • Almonds slivered and roasted 3 tablespoons

  • Khoya/mawa grated 3/4 cup

  • Green cardamom powder 1/2 teaspoon

Method

Step 1

Soak the split black gram for at least one hour in three cups of water. Drain and grind to a fine paste, with seven tablespoons of water. Heat the ghee in a deep non-stick pan. Add the semolina, gram flour and flour, and sauté for five minutes. Add the ground dal and continue to sauté on low heat for about half an hour.

Step 2

Cook together the sugar and half a cup of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Cook to make a syrup of one-string consistency.

Step 3

Roast the almond slivers.

Step 4

Add the khoya to the black gram mixture and cook for five minutes. Add the cardamom powder and mix.

Step 5

Stir in the sugar syrup and cook for a while longer till the mixture dries up a little. Add the almonds, take the pan off the heat and leave to cool.

Step 6

Divide the cold mixture into twelve to sixteen equal portions and shape each portion into a round or oval pinni.

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