Khajur Pinni Recipe - A delicious sweet with semolina and mawa.

This is an exclusive website recipe.

Main Ingredients : Milk solids (khoya), Semolina (rawa/suji)

Cuisine : Punjabi

Course : Mithais

Khajur Pinni

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.

Khajur Pinni Recipe - How to make Khajur Pinni


Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Milk solids (khoya) 400 grams

  • Semolina (rawa/suji) 250 grams

  • Ghee 2 tablespoons

  • Dates 3-4

  • Chocolate chips 2 tablespoons

  • Powdered sugar 100 grams

  • Milk 1/4 cup


Step 1

Heat ghee and roast semolina to a pinkish colour. Remove into a thali. In the same vessel, heat mawa till light pink.

Step 2

De-seed dates and chop finely. Mix the semolina, mawa, dates, chocolate chips with sugar and a little milk. Form into small oblong shapes.

Step 3

If need be add a little more milk to get even forms. Store in an airtight tin.

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